An Tintain Christmas dinner Menu

Starters.

Salad of Mixed leaves with Cajun spiced chicken, bacon Garlic croutons, red onion marmalade & parmesan, all tossed in Caesar dressing.

Carpachio of Irish salmon with an avocado mousse on a roast pepper dressing

Warm tower of flat field mushrooms, beef tomato & mozzarella cheese, topped with basil pesto.

Steamed west coast mussels in garlic, white wine & cream

Sun ripened Ogen melon, served with a champagne sorbet, on a berry compote with a mango sauce

Millie-fullie of tiger prawns layered with spiced aubergine in a Chablis and wild mushroom cream sauce 5e supplement

Golden fried goat’s cheese served on a bed of dressed leaves with Cumberland sauce

Roast shellfish bisque with Atlantic seafood flavored with cognac

Market fresh Soup of the Evening.

Warm king scallops in a mushroom and shellfish sauce glazed with paremson cheese

3e supplement

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Main Courses.

Char Grilled 10oz prime Irish Hereford Sirloin Steak , accompanied by garlic potatoes, flat cap mushroom, cherry tomatoes, served with Pink Pepper-Corn and brandy Sauce.

A trio of suckling pig, cutlet, saddle and braised belly on a sage and apple jus

Pan fried fillet of sea bass with garlic potatoes, accompanied by steamed mussels in white wine cream sauce.

Baked filled of monkfish rolled in paprika spices , garnished with king scallops on a white wine and nettle cream sauce.

Coq au van braised corn fed chicken in a red wine, mushroom shallot and tarragon jus.

Pan fried breast of Barbary duck served pink, carved onto a sweet chili butter sauce.

Seafood creel a combination of seabass,monkfish & cod on a bed of steamed mussels with a basket of shellfish supplement 6 euros

Pea and shallot risotto flavoured with ginger and parmesan cheese

All main courses are served with vegetables and potatoes.

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Desserts

Profiteroles filled with pastry cream served with warm milk chocolate sauce .

Vanilla scented crème brulee with short bread biscuit

Traditional Christmas pudding served with brandy butter

Selection of flavoured ice-creams served in a tuille basket

Warm apple and Jameson Strule tart with a rum and raison ice-cream

Warm milk chocolate mocha tart with vanilla ice-cream.

2 course - €30.00 3 courses - €35.00