OAK TAVERN

EARLY BIRD

SAMPLE MENUS (2)

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STARTER

Homemade Soup of the Evening

Mille Fueille of Wexford Seafood in a White Wine & Basil

Cream flavoured with pink Peppercorns

Duo of Watermelon & Galia Melon served with a Fresh Minted

Natural Yoghurt

Deepfried Brie Fritters with tossed Walnut Salad served with a

Caramelised Apple Syrup

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MAIN COURSE

Steamed Lemon Sole Stuffed with Spinach and Prawns complimented

With poached Mussels in a Garlic Cream

Roast Lamb Cutlets infused in Rosemary Oil served on a bed of

Savoury Mash with a Rich Port jus (€2.50 supp)

Panfried Supreme of Chicken accompanied with a Parmesan Risotto served with

A Roast Red Pepper ????

Roast Sirloin of Beef with a Thyme Gravy & Horseradish Cream

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DESERT

Warm Apple & Toffee Cake with Whipped Cream & Butterscotch Sauce

Selection of Gourmet Ice Cream in a Brandy Snap Basket

And Duo of Coulis

Homemade Sherry & Fruit Cocktail Trifle

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Any Two Courses /Tea or Coffee

€19.95

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