Lunch Menu
by Graham Neville
SAMPLE MENU only
( vegetarian/vegan menu available )
Starters
Iona Farm Courgette Flower, Stuffed with Dublin Bay Prawns, Prawn Bisque (supl €8)
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Tipperary Beef & Louët-Feisser Oyster Tartare
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Tomatoes From South of Italy, Toonsbridge Mozzarella, Aged Balsamic, Fine Herbs,
Miller Family’s Tuscan Extra Virgin Olive Oil
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MAIN COURSES
Daily Market Fish of The Day
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Loin of Pork from Salter’s Farm, Celeriac, Creamed Shiitake Mushroom, Poitin Sauce
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Slow Cooked Irish Lamb Shoulder, Fresh Peas, Fondant Potato, Seeneevassen Cury Sauce
Side Orders €6 each
Potato Purée / Seasonal Vegetables
DESSERTS/CHEESE
New Season Irish Rhubarb, Shortbread, Yoghurt, Lychee Rhubarb Sorbet
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Warm Manjari Chocolate Moelleux, Passion Fruit and Mango Sorbet
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Sheridan’s Cheese Selection and Condiments
2 Courses €50
3 Courses €65
All discretionary gratuities added by our generous customers are distributed to all Dax staff.
LAST ORDER 2PM, Restaurant Close at 5pm