Lunch Menu

      by Graham Neville 

SAMPLE MENU only 

 

Starters

                               

Roast Dinish Island Scallops, Cevennes Onions, Coral Bisque (€8 Suppl)

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                                                           Slow Cooked Comeragh Lamb, Maxim Potato, Soft Herb Infusion                                                                                                                                                                                                               

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Dublin Bay Prawns, Clogherhead Crab, Port Oriel Smoked Salmon, Marie Rose Sauce

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MAIN COURSES

Market Fish of The Day, Fine Maris Pipers, Kelp, Beurre Blanc Sauce

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Roast Chalans Duck Breast, Chestnuts, Cavolo Nero, Elderberries, Thyme Sauce

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Braised Tipperary Beef, Parsnip, Shiitake Mushrooms, Port Sauce

 

DESSERTS/CHEESE

“Mont Blanc Style”, Chestnut Mousseline, Whipped Cream, Shortbread, Vanilla Ice Cream

Beerenauslese, Kracher €14

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Warm Dark Chocolate Fondant, Citrus Sorbet

Banuyls Demoiselle O 2016, Petri Geraud €13.50

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Sheridan’s Cheese Selection and Condiments

Royal Oporto 10 Years Old Tawny €15

 

Side Orders €6 each

Potato Purée / Seasonal Vegetables

2 Courses €42

3 Courses  €58

All discretionary gratuities added by our generous customers are distributed to all Dax staff.

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