The Oarsman Dinner Menu
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| DINNER MENU - starters |
Euro |
| Braised ham hock croquette, poached free range egg, onion marmalade, crispy pancetta, mornay sauce |
€8.50 |
| Warm crispy pastry roll of St. Tola Goats cheese, carrot relish, organic leaves, roasted hazelnut pesto |
€8.50 |
| Spring roll of confit free range chicken, seared foie gras, toasted brioche, raisin compote |
€9 |
| Pan seared scallops, Tullywood farm rare breed black pudding boudin, cep foam, parsley oil |
€11 |
| Fishcakes, ketaiffi pastry, seared king prawns, tartare cream, confit lemon |
€9 |
| Soup of the day |
€5 |
| Seafood chowder |
€6.50 |
| MAINS |
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| Pan fried fillet of Hake, Lissadell mussels, saffron potatoes, scallion, gubbeen chorizo cream broth |
€19 |
| Char grilled dry aged fillet of Aberdeen Angus, creamed celeriac, braised minced beef samosa, caramelised shallot & smoked bacon jus |
€25.50 |
| Pan fried free range Irish chicken breast, tullywood farm black pudding stuffing, confit leg, braised ham hock & leek croquette, mushroom jus |
€21 |
| Roast Slaney Valley loin of lamb, braised soulder pie, basil gnocchi, buttered cabbage, red wine jus |
€22 |
| Roast breast of Thornhill duck, confit duck leg, baked baby beetroot, warm sweet potato & chive salad, orange jus |
€24 |
| Daily Vegetarian & Fish Special |
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Our suppliers: Tom Beirne (Butcher), Peter Curry (Fishmonger), TP Prior (Fruit & Veg), Ml. Gannon & Sons ( free range eggs) Kettyle Irish Foods(Lamb & free range Chicken) Charcuterie: Fingal Ferguson, Gubbeen Smokehouse, Pallas Foods (Beef – Nenagh) Duck (Thornhill Farm) Cheese (Sheridan’s cheesemongers) Organic vegetables & leaves (Croghan Organic)
10% service charge added for parties of 8 or more
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