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THE HARVEST ROOM SUMMER MENU FULL MENU €60.00 ANY TWO COURSES €48.00 A very warm welcome to the Harvest Room at Dunbrody.
We are delighted to present our seasonal Summer Menu. Roasted Leg of Rabbit stuffed with Sage & Morel Mousse on Parsnip & Thyme Soup Terrine of Foie-Gras with Berry Relish & Toasted Brioche Caramelised Kilmore Quay Scallops with a Marinated Fennel Bulb on a Mango Salad The Daily Soup Ravioli of Abbey Blue Cheese & Spinach topped with Truffle Shavings Duncannon Crab with Avocado Puree, Battered Prawn on a Chilled Spicy Tomato Soup Base Dunbrody Seasonal Green Salad with Asparagus Tips, Fine Beans, Semi-Roasted Tomatoes, Parmesan Shavings & a Red Onion Vinaigrette Arthurstown Oak-Smoked Salmon with Dill Blinis, Quail Egg & a Lemon Cream
Pan-Fried Sea Bass Fillet with Smoked Cockles, Tomato Minestrone and Baby Fennel
Poached Fillet of Turbot with Garden Vegetables, Mussels and Saffron Broth
Baked Fillet of Cod with a Watercress Crust served on Tortellini of Goat’s Cheese & Artichoke with a Sweetcorn Purée
Char-Grilled Fillet of Prime Wexford Beef with an Oxtail Cottage Pie
Soya & Honey-Glazed Belly of Pork on a Hamshank & Leek Galette served with a Cider and Apple Infusion
Oven-Roasted Rack of Lamb served in the Natural Juices of Irish Stew
Roasted Pumpkin, Red Peppers & Goat’s Cheese Pie with a Nicoise Salad
A Study of Oven-Roasted Chicken on Braised Cabbage with a Confit of Cocoa Bean & Prosciutto
All our main courses come fully plated with seasonal, locally-sourced vegetables but if you would like a side order you can choose from the following dishes (Euro 5.00 per portion)
A Mixture of Seasonal Beans Baby Carrots Sauteed Spinach Caramelised Red Onions Baby Potatoes steamed in the Skins Colcannon Mash
Kevin Dundon/Catherine Dundon
RECOMMENDED BY FODOR'S GUIDE, RAC 3 DINING AWARDS, BORD FAILTE , CONDÉ NAST TRAVELLER, THE GOOD HOTEL GUIDE, GEORGINA CAMPBELL'S COUNTRY HOUSE OF THE YEAR 2001 & ANDREW HARPER'S HIDEAWAY GRAND AWARD 2002, RESTAURANT OF THE YEAR 2004 |