Dinner Menu by Graham Neville
SAMPLE MENU only ( vegetarian/vegan menu available )
Amuse Bouche + Home Made Sourdough Bread
Starters
Iona Farm Courgette Flower, Stuffed with Dublin Bay Prawns, Prawn Bisque
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Tomatoes From South of Italy, Toonsbridge Mozzarella, Aged Balsamic, Fine Herbs,
Miller Family’s Tuscan Extra Virgin Olive Oil
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Warm Foie Gras, Loire Valley White Asparagus, Citrus Dillisk Glaze, Mixed Seeds
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Port Oriel Smoked Salmon, Dressed Clogherhead Crab, Classic Garnish
MAIN COURSES
Fillet of Tipperary Beef, Maxim Potato, Cavalero Nero, Green Peppercorn Sauce
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Roast Salt Marsh Duck, Celeriac, Creamed Shiitake Mushrooms, Thyme Sauce
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Loin of Spring Lamb, Boulangère Potato, Asparagus, Soft Herb Infusion
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Prime Market Fish of The Day
SIDE ORDERS
Potato Purée / Seasonal Vegetables
DESSERTS/CHEESE
Caramelized “Trinity Cream”, Fresh & Crunchy Raspberries, Raspberry Sorbet
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Pavlova, Irish Rhubarb, Yoghurt, Ginger, Lychee, Chantilly Cream
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Dark Valrhona Chocolate Soufflé Tart, Mango & Passion Fruit Sorbet
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Sheridan`s Cheese Selection with Condiments
3 COURSES €98
All discretionary gratuities added by our generous customers are distributed to all Dax staff.