A La Carte Menu - The Beetroot Restaurant

Soup of the day crusty bread roll

 

Classic Seafood Chowder served with wheaten bread €6.95

 

Crispy confit Duck leg
With a curried parsnip puree and spiced masala jus

 

Chicken Goujons
Coated in sesame seed breadcrumbs, garlic mayo dip,
BBQ sauce and mini Caesar salad

 

Selection of mini Bruschetta
Parma ham with basil dressing, guacamole sundried tomato
and spring onion, roasted cherry tomato and melted mozzarella

 

Natural smoked Haddock & leek fishcake
with red onion beetroot chutney

 

Roasted Mediterranean spiced lamb sausage
Lamb Sausage wrapped in Parma ham with ratatouille

 

Club Sandwich of Crab
Avocado and tomato with a tomato coulis

 

Roasted Organic Salmon and goats cheese salad
Salmon and goats cheese flaked into rocket and baby spinach
cucumber, pickled beetroot, quails eggs and dressed salad

 

Chefs Smoked Chicken Caesar Salad

 

Main Courses

10oz Bord Bia Quality Assured Hereford prime Beef Sirloin
Succulent hereford sirloin cooked to your liking with a grilled flat
mushroom, beef tomato, chunky chips and a sauce of your choice
(creamed pepper sauce, white wine and wild mushroom cream sauce,
gravy, garlic and herb butter)

 

10 oz Bord Bia Quality Assured Hereford
prime Beef Rib Eye steak
Succulent rib eye steak with cream whipped potatoes topped
with foresteire mushrooms and green beans, pan jus, cooked to your liking

Medallions of Beef Fillet

Medallions of Beef fillet with potato gratin with caramelised
baby onions and beetroot jus

 

Sweet chilli Chicken/ Sweet Chilli Steak Pocket
Grilled strips of marinated steak/chicken inside a pitta pocket served
with a salad drizzled with sour cream and chilli sauce, with a garlic mayo dip

 

Roasted Lamb Rump
Rump of lamb topped with a roasted red pepper goats cheese cream
– fondant potato basil and mint syrup

 

Medallions of Pork Fillet
Grilled Medallions of pork fillet set on white pudding and
apple mash, rich cider jus

 

Chicken Escalope
Succulent Breast of Chicken on a bed of champ coated in a
wild mushroom cream sauce topped with crispy leeks

 

Chorizo Chicken Melt
Succulent breast of Chicken set on a chorizo char grilled Mediterranean
vegetable risotto, coriander, sundried tomato pesto topped with mozzarella

 

Cornfed Chicken
Sautéed supreme of cornfed chicken, wild mushroom, spinach,
olive oil cream potato, chassuer sauce

 

Chicken and Smoked Ham
Sautéed Chicken supreme with wilted greens, fondant potato,
coated in a smoked ham and wholegrain mustard cream sauce

 

Roast Duckling (Home Cooked)
Served with a burnt orange sauce.

 

Pan Seared Duck Breast
Barbarie Duck Chinese style spices, wilted baby pak choi and
stir fry vegetables, tossed in hoi sin and plum sauce

 

Oven Roasted Hake
Fillet of Hake, Celeriac and Vanilla puree, drizzled
with a yellow peppered cream sauce

 

Pan Seared Fillet of Sea bass
Seared fillet of Sea bass wrapped in Parma ham set on a roasted
baby boiled potato chorizo sausage fennel with a spiced fine ratatouille

 

Fish Cake
Salmon and Cod bound in potato and Herb coated in bread crumbs
set on wilted spinach with a chive cream sauce

 

Roasted Halibut
Roasted Halibut with a Mussels and Clam Provencal Bouillabaisse Sauce
Seared Fillet of Organic Salmon

 

Marinated Thai Salmon set on a pak choi ginger lemon grass
and toasted sesame seeds and dressed noodles

 

Grilled Dover Sole
Grilled Dover Sole serve whole with a smoked paprika,
garlic and herb butter