SUNDAY LUNCH MENU STARTERS Soup of the Day Slow cooked pork neck with toffee apple puree and poached rhubarb Salad of salted baked candied beetroot, fivemiletown goat’s cheese, aged balsamic, toasted pine nuts Pan seared Queenie scallops with roasted red pepper puree, chorizo (£1.95 supplement) Fritto misto of local seafood, lemon mayo and organic salad MAINS Grilled fillet of local hake with spring greens and buttered brown shrimp Inch Abbey 28day aged sirloin of beef, cooked over charcoal, truffle mayo, sautéed mushrooms and red wine sauce (£2.95 supplement) Slow cooked leg of Castlerock lamb, carrot puree and champagne mustard sauce (£1.95 supplement) Roast breast of free range chicken with crispy chicken leg, pea puree, Browns chasseur sauce Asparagus and pea Risotto with mascarpone and mint, cetrone olive oil All served with chips, buttery mash, seasonal vegetables, baby boiled with lemon mint and butter or rocket and parmesan salad DESSERTS Vanilla pannacotta with poached champagne rhubarb, vanilla shortbread Caramelized lemon tart with crème fraiche sorbet Chocolate pave with nutmeg ice cream Selection of fine cheeses from our board (£1.95 supplement) 3 COURSES FOR £19.95 VEGETARIAN MENU AVAILABLE
Posted on: Sun, 18 May 2014 11:02:24 +0000