Dinner Menu by Graham Neville
SAMPLE MENU only ( vegetarian/vegan menu available )
Amuse Bouche + Home Made Sourdough Bread
Starters
Heirloom Tomato, Toonsbridge Mozzarella, Virgin Olive Oil, Aged Balsamic, Fine Herbs
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Port Oriel Smoked Salmon, Dressed Clogherhead Crab, Classic Garnish
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Iona Farm Courgette Flower Stuffed with Dublin Bay Prawns, Prawn Bisque
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Warm Foie Gras, Aromatic Broth, Dillisk Purée, Mixed Seed Crumble
MAIN COURSES
Roast Curragh Plains Lamb, Green Vegetables, Almond Apricot, Soft Herb Infusion
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Loin of Wicklow Gap Venison, Loire Valley White Asparagus, Elderberry Sauce
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Salt Marsh Duck glazed with Honey & Pepper, Crushed Swede, Cherry Sauce
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Prime Market Fish of The Day, Spring Vegetables, Safron & Elderflower Sauce
SIDE ORDERS
Potato Purée / Seasonal Vegetables
DESSERTS/CHEESE
Cheesecake Tart, County Dublin Rhubarb, Crystallised Ginger, Frozen Yoghurt
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Pavlova with McCarthy’s Strawberries, Vanilla Chantilly Cream
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Valrhona Chocolate Delice, Roasted Peanuts, Salted Caramel Ice Cream
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Sheridan`s Cheese Selection with Condiments
3 COURSES €92
All discretionary gratuities added by our generous customers are distributed to all Dax staff.