Easter Sunday

Bouche

Boyne Valley Ban Arancini

Tomato jam

Starters

Potato & Buttermilk Soup

Green peas & broad beans

Chicken Liver Parfait

Apple chutney, toasted sourdough

Fried Crab Cakes

Crushed avocado, spiced mayonnaise, lime

Goat's Cheese & Hazelnut

Asparagus, pea hummus

Sweet Cured Salmon

Sour cream & dill sauce, baby gem

Mains

Roast Sirloin of Beef

Yorkshire Pudding, Horseradish sauce

Roast Pork flavoured with fennel & sage

Caramelised apple

Fried Crab Cakes

Crushed avocado, spiced mayonnaise, lime

Breast of Turkey & Ham

Sage & onion stuffing, cranberry sauce

Fillet of Cod

Roe & dulse butter sauce

Roast Rump of Irish Lamb

Crushed peas, mint sauce

Parsnip Wellington

Creamed potatoes

(Main Courses Served with a selection of Seasonal Vegetables, Garlic & Thyme Roast Potatoes, Creamed Potato)

Desserts

Old Inn Cherry & Chocolate Trifle

Baked Lemon Tart

Sour cream, lemon curd

Vanilla Crème Brûlée

Lavender shortbread

White Chocolate Panna Cotta

Fresh berries

Selection of Irish Cheeses

Apple chutney, crackers

Please inform your server of any allergies or dietary requirements. Careful precautions are taken when preparing dishes, however, the risk for cross contamination is always present. Vegetable oil used has been produced from genetically modified sources. 10% discretionary service charge on tables of 6 or more people.