Dinner menu January 2021

The vintage kitchen

 

TWO COURSES €40 THREE COURSES €47 *CHEESE BOARD €4 SUPPLEMENT

 

COMPLIMENTRY BREAD WITH SEA INFLUNENCED OIL 6,7,8,9,10,11,12

 

TO BEGIN

BOUILLABASSE/ PASTIS /GREENCASTLE NATURALLY SMOKED HADDOCK/SPICED EGG/ CRISPY CHICKEN

3,4,5,6,7,8,9,10,11,12

 

ROASTED RED PEPPER/ CHILI/ CARLINGFORD LOUGH CRAB/ SOFT HERB RISOTTO

3,4,5,6,7,11

 

GOATS CHEESE CURD/ FIG/ CRANBERRY & CHIVE PRSERVE/ SCALLION/ PISTACHIO

1,7,9,10,11,12

 

WILD WICLOW DUCK CRÈME/ ACIDIC PRUNE/ LIME/ FOCASSIA

6,7,8,9,10,11,12,

 

TO FOLLOW

BEEF FILET/ PEPPER/SPINACH/ BUFFALO MOZZARELLA/ SMOKED PASTRY/ SHEEPS YOGHURT/ GARLIC PULP/ GRATIN OF POTATO

6,7,8,9,10,11,12

 

ROULADE OF KILMORE QUAY HAKE/ PANCETTA/ CAPER VELOUTE/ CELERIAC/ POMME PUREE

3,4,5,6,7,9,10,11,12

 

VEAL/ CRISPY CHICKEN SKIN/ INCH BLACK PUDDING/ CEP EMULSION/ ONION JAM/ FRIED POTATO

6,7,8,9,10,11,12

 

ROOT GARLIC RISOTTO/ AUBERGINE/ COURGETTE/ FENNEL BASIL CURD/ KALE/ CHINEESE LEAVES

9,10,11,12

 

SIDE ORDERS €4

SHAVED/ FENNEL/ SALAD 9,10,11 CAJUN/ POTATOES 10 SWEETCORN/ SPINACH/BASIL/ PARMESAN 6.7,9,10,11,12

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