THE VINTAGE KITCHEN
FOOD– ART –CRAFT – VINYL–BYO
CHRISTMAS LUNCH MENU
3 Courses €35
MONDAY-SUNDAY
SOMETHING TO START
Wicklow Duck liver creme, lime jelly, pistachio, toast & raisin, apple & star anise jam
Spiced prawn. Roasted red pepper & soft herb risotto
Wild Irish game pie, crumbled truuffled potato, parmesan kale
Grain of sweet potato, roasted pepper puree, spinach & Local organic goats cheese, Guinness bread
The Vintage kitchen Cajun seafood chowder
SOMETHING TO FOLLOW
Roasted supreme of lemon chicken, turkey & ham house made sausage, Cajun sautéed potatoes, long stem broccoli
Pan fried Atlantic Cod, crab & potato pot, roasted courgettes, shell fish bisque, lump caviar
Gnocci & basil, slow baked yellow squash, apple salad, celeriac puree, root green garlic dressing
Slaney river Slow roasted lamb shank, root vegetable puree, baked potato, roast carrots, treacle gravy
Grilled filet of haddock wrapped in smoked ham, potato & leek casserole, chopped greens, crispy fish cakes
SOMETHING TO FINISH
Half baked chocolate cake with vanilla ice cream
Baked in a jar cheese cake, compote of strawberries, pistachio ice cream
Lemon sorbet with roasted peanuts
Cheese plate with fig jam, grape & apple
THE VINTAGE KITCHEN
FOOD– ART –CRAFT – VINYL -BYOW
CHRISTMAS DINNER MENU 2017
3 coures €50
Monday –Sunday 5.30-10pm
SOMETHING TO START
Wicklow Duck liver creme, lime jelly, pistachio, toast & raisin, apple & star anise jam
Spiced prawn. Roasted red pepper & soft herb risotto
Wild Irish game pie, crumbled truuffled potato, parmesan kale
Grain of sweet potato, roasted pepper puree, spinach & Local organic goats cheese, Guinness bread
The Vintage kitchen Cajun seafood chowder
SOMETHING TO FOLLOW
Pan fried prime Irish beef filet, beef, mushroom & pancetta pie, roasted caramelised onions, confit of fries
Roasted supreme of lemon poussin, turkey & ham house made sausage, Cajun sautéed potatoes, long stem broccoli
Pan fried Atlantic Cod, crab & potato pot, roasted courgettes, shell fish bisque, lump caviar, crispy fish cake
Gnocci & basil, slow baked yellow squash, apple salad, celeriac puree, root green garlic dressing
Slaney river Slow roasted lamb shank, root vegetable puree, baked potato, roast carrots, treacle gravy
SOMETHING TO FINISH
Half baked chocolate cake with vanilla ice cream
Baked in a jar cheese cake, compote of strawberries, pistachio ice cream
Lemon sorbet with roasted peanuts
Cheese plate with fig jam, grape & apple