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.

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