3 Course €37.00

 

Served from 4.30pm until late

Starters

Ponzu Cured Atlantic Salmon
seaweed soda bread, charred & pickled cucumber, wasabi sour cream

Soup of the Day
served with homemade Guinness brown bread

Fennel, Orange & Raddiccio Salad
toasted seeds & nuts, dried cranberries, white balsamic vinegarette

Warm Salad of Black Pudding & Apple
baby gem lettuce, Cashel blue dressing, poached egg

Duck Liver Parfait
foccaccio crisp , confit duck, plum, hoi sin sauce

Mains

Traditional Turkey and Ham,
chestnut Stuffing, roast & creamed potatoes, seasonal vegetables, and cranberry jus

Braised Venison Shank
mashed potatoes, roasted sprouts, Alsace black bacon, liquorice braising juices

Spinach & Ricotta Ravioli
wild mushroom & truffle cream,  toasted hazelnuts

Pan Roasted fillet of Stonebass
pearl barley, butternut squash risotto, crispy kale, 25yr old sherry vinaigrette

Char grilled 8oz Rib-eye Steak, (€5 SUPPLEMENT)
roast tomatoes, chunky chips, creamy pepper sauce

Desserts

Raspberry & White Chocolate Pannaccota

Sticky Toffee, Salted Caramel sauce, Chantilly cream

Christmas Pudding, Shortbread biscuit with Brandy Anglaise

Coconut & Chocolate Semifreddo, Mixed Fruit Salsa

Selection of Homemade Ice Cream

 

Vegan & Coeliac menus available upon request

A Discretionary 10% Service Charge will be added to parties of 6 or more
Executive Chef Christopher Blair

For an additional €6 per person we can provide a glass of mulled wine or prosecco on arrival

 Have pre dinner drinks in The Celt Bar and after your meal why not keep the party going and retire to the Bar’s new extension