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OAK TAVERN
EARLY BIRD
SAMPLE MENUS (1)
.. STARTER
Homemade Soup of the Evening Warm Marinated Beef Salad in Soya, Ginger & Garlic with Roasted Sesame Seed & Honey Dressing Bruschetta of Sundried Tomatoes, Black Olives and Buffalo Mozzarella Served with Basil & Nut Pesto Tian of Seafood in a Brandy Mayonnaise with crisp Greens & Fried Capers
MAIN COURSE
Braised Confit of Duck on warm Chilli Noodles served with a Mandarin & Brandy Syrup Baked Cod Fillet topped with roasted Mediterranean Vegetables and Wexford Cheddar complimented with a Green Pea Veloute Chargrilled Sirloin Steak served with Glazed Shallots and Wild Mushroom jus (€2.50 supp) Pan Roasted Chicken marinated in Lemon & Coriander served on a Colcannon Mash with Roast Thyme Sauce . DESERT
Warm Chocolate Sponge Cake with Honeycomb Ice Cream & Raspberry Coulis Classic Baileys Cheesecake with a Mango Coulis & Whipped Cream Theresas Homemade Apple Pie with Cream & Vanilla Custard
. Any Two Courses /Tea or Coffee
€19.95 |
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