Lunch Menu
by Graham Neville
SAMPLE MENU only
( vegetarian/vegan menu available )
Starters
Celtic Sea Scallops, Cevennes Onion, Coral Bisque
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Seasonal Seafood Cocktail, Marie Rose Sauce (Clogherhead Crab, Dundalk Bay Lobster, Smoked Salmon, Blue Fin Tuna)
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Salt Cured Foie Gras Torchon , Winter Vegetables, Ice Verjus, Fine Herbs
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MAIN COURSES
Market Fish of The Day
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Roast Salt Marsh Duck Breast, Crushed Roots, Thyme Honey Sauce
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Slow Cooked Comeragh Hill Lamb Shoulder, Aubergine, Light Curry Sauce
Side Orders €6 each
Potato Purée / Seasonal Vegetables
DESSERTS/CHEESE
Lemon Tart, Meringue, Lemon & Basil Sorbet
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Soft Chocolate Shortbread, Hazelnut Ice Cream
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Sheridan’s Cheese Selection and Condiments
2 Courses €46
3 Courses €65
All discretionary gratuities added by our generous customers are distributed to all Dax staff.
LAST ORDER 2PM, Restaurant Close at 5pm