Lunch Menu
by Graham Neville
SAMPLE MENU only
Starters
Heirloom Tomatoes, Toonsbridge Mozzarella, Extra Virgin Olive Oil, Aged Balsamic Vinegar
Or
Castletownbere Scallops Ceviche, Dashi Jelly, Crème Fraiche, Dillisk
Or
Iona Farm Courgette Flower stuffed with Lambay Island Lobster & Dublin Bay Prawns, Lobster Sauce
(suppl €8)
Main Courses
Market Fish of The Day, Fine Summer Vegetables, Beurre Blanc Sauce
Or
Thomas Salter’s Pork Loin, Celeriac, Bramley Apple, Poitin Sauce
Or
Roast Wexford Lamb, Crushed Aubergine, Sheep Yoghurt, Marjoram Infusion
****
Desserts / Cheese
Lemon Meringue Tart, Basil Sorbet
Or
“Paris Brest”, Hazelnut Cream, Citrus Sorbet
Or
Sheridan’s Irish and French Cheese Selection with Condiments (€6 Suppl)
Side Orders €5 per dish
Potato Purée / Seasonal Greens
2 Courses €39
3 Courses €52
All discretionary gratuities added by our generous customers are distributed to all Dax staff.