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                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