Dinner Menu by Graham Neville
SAMPLE MENU only ( vegetarian/vegan menu available )
Home Made Sourdough Bread
Amuse Bouche
Starters
Iona Farm Courgette Flower, Stuffed with Dundalk Bay Lobster, Dublin Bay Prawns, Lobster Bisque Bisque
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Shaved Salt Baked New Season Beetroot, Dublin Hill Goat Cheese Walnuts, Extra Virgin Olive Oil
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Warm Foie Gras, Hazelnuts, Montmorency Cherry Gazpacho
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Port Oriel Smoked Salmon, Dressed Clogherhead Crab, Classic Garnish
MAIN COURSES
Fillet of Tipperary Beef, Tomato Condiment, Toonsbridge Mozzarella, Bordelaise Sauce
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Roast Salt Marsh Duck, Crushed Roots, Creamed Shiitake Mushrooms, Ginger and Lemongrass Sauce
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Loin of Irish Spring Lamb, Dried Fruits, Quinoa, Yoghurt, Soft Herb Infusion
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Prime Market Fish of The Day
SIDE ORDERS
Potato Purée / Seasonal Vegetables
DESSERTS/CHEESE
Caramelized “Trinity Cream”, Fresh & Crunchy Raspberries, Raspberry Sorbet
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Irish Strawberry Gateau, Génoise Sponge, Vanilla Cream, Mara des Bois Sorbet
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Sheridan`s Cheese Selection with Condiments
3 COURSES €94
All discretionary gratuities added by our generous customers are distributed to all Dax staff.