Dinner Menu by Graham Neville
SAMPLE MENU only ( vegetarian/vegan menu available )
Amuse Bouche + Home Made Sourdough Bread
Starters
Sauteed Celtic Sea Scallops, Cevennes Onion, Coral Bisque
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Port Oriel Smoked Salmon, Dressed Clogherhead Crab, Classic Garnish
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Hubbard Chicken Pithivier, Yellow Wine Sauce
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Warm Foie Gras, Aromatic Broth, Dillisk Yuzo Glaze, Toasted Seeds
MAIN COURSES
Comeragh Mountain Lamb, Pumpkin Tart, Poulette Sauce
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Fillet of Tipperary Beef, Maxim Potato, Green Peppercorn Sauce
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Loin of Wicklow Gap Venison, Creamed Sprouts, Juniper Berry Sauce
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Prime Market Fish of The Day
SIDE ORDERS
Potato Purée / Seasonal Vegetables
DESSERTS/CHEESE
Marguerite Honey and Almond Parfait
( Frozen dessert with Honey Flavours, Almonds, Citrus, Spiced Speculoos Crumble)
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Warm Apple Tart Tatin, Butterscotch Sauce, Tahitian Vanilla Ice Cream
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Manjari Valrhona Chocolate Mousse, Manjari Valrhona Chocolate Sorbet, Extra Virgin Olive Oil
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Sheridan`s Cheese Selection with Condiments
3 COURSES €95
All discretionary gratuities added by our generous customers are distributed to all Dax staff.