LUNCH MENU
January 2019

Available Friday and Saturday 12pm – 3pm

 

Charcuterie Plate – Chef’s selection of sliced cured meats, Home-Made Crackers, Olives, Pickled Cucumbers, Olive Oil, Balsamic – 12
Cheese Plate – Chef’s Selection of Irish Cheeses, Home-made Crackers, Spiced Pear Chutney – 14
Charcuterie and Cheese Plate – For sharing – 23

 

Main Course

Parsnip and Vanilla Soup, Nutmeg Potato – 5

Toasted Cheese Sandwich on Sourdough; Cheddar, Bechamel, Spring Onion.
Served with Baby Gem Lettuce, Caesar Dressing and Bacon Crumb – 6.50 | add Fries – 2.50 / add Soup – 3.50

Inch House Black Pudding Salad, Free Range Egg, Watercress, Salted Caramel & Almond – 10

Chicken Caesar Salad, Charred Baby Gem Lettuce, Bacon Crumb, Aged Parmesan – 15

Zing Calamari; Crisp Squid Rings, Ginger & Soy Dressing, Citrus Aioli | Small – 10 or Large – 16 / Fries – 2.50

8oz Ribeye of Beef, Peppercorn Sauce, Watercress, Home-cut Fries – 24

Beer Battered Fish & Chips, Pea Puree, Tartar Sauce – 16

Risotto of Mushrooms and Champagne, Spiced Parmesan Crème – 16

Spiced Chicken Burger, Kimchi Slaw, Mozzarella & Avocado Ketchup, Home-cut Fries – 16

 

Side Orders
Home-cut Fries – 3.5
Spiced Carrot Puree – 3.5
Manchego Cauliflower Gratin – 3.5
French Beans with Pinenut & Parmesan – 3.5
Mixed Leaves Salad with Lemon Dressing – 3
Crushed Baby Potato with Roast Garlic & Capers – 3.5

Should you have any allergies or dietary requirements please notify your waiter