CharlevillE RestauranT
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1 CharlevillE RestauranT t n a r u a t s e R l a c o L r Yo u À l a c a rt e m e n u
2 Starters BRIDGE HOUSE GOLDEN SAUTÉED CRAB CAKE topped with a prawn and lemon butter rosette CRUMBLED GORGONZOLA CHEESE SALAD with poached pear and walnuts dressed with roasted beet vinaigrette 7.95 HOUSE STYLE DUCK LIVER PÂTÉ with a caramelised onion and plum chutney dressed with a port and redcurrant sauce 9.95 CRISPY BACON AND LOCAL BLACK PUDDING over assorted field greens with bell peppers, tomato and toasted pine nuts served with whole-grain mustard vinaigrette 7.25 HOMEMADE SOUP OF THE DAY with roasted garlic and thyme croûtons CHUNKY ATLANTIC SEAFOOD CHOWDER Traditionally prepared and served with homemade brown bread 6.95 SLOW BAKED PORTOBELLO MUSHROOM WITH A RATATOUILLE FILLING topped with Mossfield organic sundried tomato and oregano cheese 7.25 SMOKED SALMON PARCEL WITH A PRAWN MOUSSE FILLING drizzled with a lemon and coriander aioli 9.95 HERB AND CRUMBED GOLDEN FRIED BUTTON MUSHROOMS accompanied by a garlic dipping sauce 7.95 CLASSIC CAESAR SALAD Cos lettuce, bacon, garlic herb croutons and freshly grated parmesan cheese 7.95 JUMBO PRAWN COCKTAIL served over crushed ice with house recipe Marie Rose sauce Special Dietary Requirements Many of our dishes are completely gluten free. We have homemade gluten free bread available and a selection of our own fresh, gluten free sauces. If there is a particular item that you would like, please ask and we will be happy to look after you.
3 Mains ROASTED HALF DUCK WITH A PEAR, APPLE AND RAISIN STUFFING over spring onion whipped potatoes dressed with a Calvados flavoured orange sauce SESAME SEED ENCRUSTED ROASTED PORK FILLET with homemade apple chutney accompanied by a pineapple and kiwi light cream sauce CHICKEN BRIDGE HOUSE WITH A CREAMED SPINACH, ROASTED SHALLOT AND HERB POTATO FILLING served with a mushroom and whiskey infused demi-glaze HERD CRUSTED RACK OF LAMB served with a rosemary thyme and red reduction natural jus GRILLED DARNE OF SALMON served over aromatic savoury basmati rice dressed with a mango and coriander salsa CORIANDER INFUSED GRILLED FILLET OF RED SNAPPER on a bed of colcannon mash with a star anise and orange beurre blanc MARKET FRESH FISH OF THE DAY Please ask your server for details (Chef s special) GRILLED 10oz. STOCKMAN S SIRLOIN STEAK cooked to your liking, horseradish mashed potatoes and a choice of brandy peppercorn sauce or roasted garlic butter rosette GRILLED 10oz. STOCKMAN S RIB-EYE STEAK COOKED TO YOUR LIKING with chorizo whipped potatoes accompanied by a mushroom and Tullamore Dew demi-glaze There is no service charge at the Bridge House. If you require something that is not on the menu, please let us know and we will do our best to accommodate
4 MEDALLIONS OF TENDER STOCKMAN S BEEF FILLET served over brie flavoured whipped potatoes and a choice of brandy peppercorn sauce or a roasted garlic butter rosette oz. STOCKMAN S T-BONE STEAK COOKED TO YOUR LIKING served with horseradish mashed potatoes and a choice of brandy peppercorn sauce or a roasted garlic butter rosette BRIDGE HOUSE SURF AND TURF OF FILLET STEAK, KING PRAWNS AND RED SNAPPER dressed with a rich Bordelaise sauce and a citrus beurre blanc LINGUINE WITH WILD MUSHROOM, ROASTED SHALLOTS, ASSORTED BELL PEPPERS AND TOASTED PINE NUTS finished in a Chardonnay light cream sauce ROASTED BUTTERNUT SQUASH AND SEMI DRIED BASIL TOMATO RISOTTO served with freshly grated parmesan cheese Sides VEG OF THE DAY FOR TWO PEOPLE 5.00 ROASTED BABY POTATOES 3.50 FRENCH FRIES 3.50 FINE BEANS 3.50 BASMATI RICE 3.50 ONION RINGS 2.95 SAUTÉED ONIONS 3.50 SAUTÉED MUSHROOMS 3.50 SIDE SALAD 2.95 For all your event needs contact the Bridge House Hotel.
5 May we recommend an aperitif. Why not try our Bridge House Kir? White Wine with a hint of Crème de Cassis Enjoy with your meal, our specially chosen House Wine imported and labelled for the Bridge House Restaurant or you may like to see our extensive Wine or Cocktail List. Our cocktails are famous. All the old classics, glamorous new creations and House Specials which you will enjoy. Bon Appéit!!! Bridge House Speciality Coffee IRISH MIST COFFEE Irish Mist legendary liqueur with black sweetened coffee and topped with cooling cream FRENCH COFFEE Black coffee, brandy, fresh cool cream 5.95 IRISH COFFEE Irish whiskey, black coffee and fresh cool cream CALYPSO COFFEE Tia Maria, black coffee and fresh cool cream BAILEYS COFFEE Baileys Irish Creme liqueur, black coffee and fresh cool cream
6 History of Tullamore Tradition gives Tullamore an existence in the early years of the Christian era. There is the story of Cahil Mhór. Irish Chieftain from A.D. 120 to 123, who was said to have thirty sons, the eldest being called Ros Railghe - Ros of the Rings. Ros s descendants formed the clan of Hy Failghe, who occupied a large tract of land in the midlands. The tribal name exists today in the name of the county - Offaly. Nestling in the valley, under the heathery crest of the Slieve Bloom mountains, the clan had their meeting place - the great assembly, Tullach Mhór. Nowadays we call it Tullamore. It is the county capital, a prosperous market town for a rich grain growing district and was for hundreds of years the location of a famous whiskey distillery. The town of Tullamore was from the 1620 s owned by the Earl of Charleville. Tullamore was, until the 1700 s, only a village but in 1716, the town growth received a considerable boost when an army barracks was established in the area of the present Garda Station. At the same time, the town s proprietors - the Moore family (later Earls of Charleville) - built a large house in the O Carroll Street area (also known as Henry Street) and began to show an interest in the development of the town. From the 1720 s to the 1760 s expansion took place in the Bridge Street, High Street, O Connor Square and Patrick Street areas. However the town was badly hit by a fire in 1785, caused by an air balloon, which destroyed about 100 houses or perhaps one third of the town s housing block. This did not affect the town s rapid growth during this period up to about 1815, something that was common in many other towns in Ireland at the time. Thomas Acres, a building speculator, was responsible for building most of Columcille Street (off William Street), Cormac Street and O Moore Street. The coming of the Grand Canal in 1798 provided Tullamore with direct access to Dublin and a cheap form of transport for commodities. The town boomed and Harbour Street, Church Street and Crowe Street were erected. At this point, c to 1815, progress slackened and there were few schemes until the 1830 s when O Carroll Street was erected and additional houses in Church Street and Cormac Street were built. The 1830 s marked the end of a fifty year period of expansion during which the town had achieved county town status, when the assizes were transferred from Daingean to Tullamore in 1833 and a county jail and courthouse were built. Electric light arrived in Tullamore has a long whiskey distilling tradition. Tullamore Dew is a world famous whiskey originating from Tullamore. The Glass of Tullamore achieved wide fame in Ireland and indeed across the world. At first exports went to the old British colonies via Liverpool and other trading countries. The world famous Irish Mist was also produced in Tullamore and continued this long tradition. Durrow Four miles from Tullamore is Durrow. It is the site where St. Columba built his monastery in 545 A.D. plum in the centre of Ireland, on the ancient highways of the Esker Riada. For over 1,000 years its size, wealth and importance was amazing wherever the Celtic race wandered the roots of the Book of Durrow art form may be found. The Book of Durrow was the first of its kind in the world, it was produced at Durrow in the 6th century and led the world in art learning. The skill of the masters of art who produced the Book of Durrow were truly amazing for that time. Some of the Book of Durrow ornament stems from Celtic pre-history and includes symbols similar to the megalithic sites at Newgrange, and from the great Bronze Age builders. The High Cross still stands at Durrow. The Book of Durrow is in Trinity College, Dublin and is one of the most priceless treasures of the world and is also older than the famous Book of Kells.
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Banqueting Evening Menu Menu A Ardsallagh Goats Cheese Crispy Spring Roll Pastry, Rocket & Salted Pine Nuts Aubergine & Cherry Tomato Dressing Forest Mushroom Soup Truffle Oil Lemon & Thyme Roasted Salmon
More informationLunch & Dinner Menu. Classic Mac & Cheese. Grilled Cheese. View Lobster Cove Menu. Yum! Gotta love the Classic Mac & Cheese, served with fries. 5.
Lunch & Dinner Menu View Lobster Cove Menu Classic Mac & Cheese Yum! Gotta love the Classic Mac & Cheese, served with fries. 5.99 Grilled Cheese Classic Grilled Cheese sandwich, golden brown, melted to
More informationTODAYS SPECIALS. guarantee INGREDIENTS. our fish. is supplied by keenan s in belfast ensuring the freshest fish on your plate
TODAYS SPECIALS we guarantee WE WILL USE THE BEST LOCAL INGREDIENTS our beef IS SOURCED FROM AWARD WINNING BUTCHERS McATAMNEYS & CROSSKEY MEATS our fish is supplied by keenan s in belfast ensuring the
More informationSt. Elias Buffet. Brooks Range Buffet
Dinner Buffet Selections All Dinner Buffet Selections Include.. Fresh Baked Rolls & Butter, Freshly Brewed Regular & Decaffeinated Coffee & Tea Service We Use All Natural Chicken & Fresh Certified Angus
More informationThe Coach House Restaurant and Bar. Woodford Bridge Country Club. Milton Damerel. Holsworthy. Devon EX22 7LL. Telephone:
Woodford Bridge Country Club Milton Damerel Holsworthy Devon EX22 7LL Telephone: 01409 261661 Festive Fayre Menus Served 1 st to 30 th December Traditional Luncheon Menu served daily 12 noon to 3pm @ 13.95
More informationLunchtime Menu. Served Monday Saturday am 2.15pm
Lunchtime Menu Served Monday Saturday 11.45am 2.15pm SNACKS & LIGHT BITES Freshly baked Baguette or White or Granary Sandwich filled with: Prawn and Marie Rose Sauce 8.25 Roast Norfolk Turkey and Cranberry
More information20% service charge and 8.5% sales tax applicable. No outside Food or Beverage permitted in hotel or event spaces.
All guests will receive the one entrée ordered. If more than one entrée is ordered, (maximum of two entrees), the exact number of each entrée is required three (3) weeks prior to the event. Items will
More informationThe Woolpack Food Served Wednesday Saturday 12-3pm & 6-9pm Sunday 12-8pm Menu
The Woolpack Food Served Wednesday Saturday 12-3pm & 6-9pm Sunday 12-8pm Menu FRESHLY MADE SANDWICHES FRESHLY MADE TO ORDER ON OUR EXTRA THICK BLOOMER BREAD ON EITHER WHITE OR WHOLEMEAL, SERVED WITH HONEY
More informationThe Earl Of Chesterfield Arms COUNTRY FREEHOUSE 2018
The Earl Of Chesterfield Arms COUNTRY FREEHOUSE 2018 Come Join Us Welcome to The Earl Of Chesterfield Arms and thank you for considering us for your Christmas event. Let us know what is important to you,
More informationDINNER MENUS. Accommodation, Conferences and Events
Accommodation, Conferences and Events DINNER S If you are looking for a unique guest experience, our team of professional caterers will strive to deliver the exceptional service you expect from the. Our
More informationÀ-la-Carte Menu All our dishes are cooked to order which may take a little longer but your patience will be rewarded.
À-la-Carte Menu All our dishes are cooked to order which may take a little longer but your patience will be rewarded. Starters King Scallops Baby apple, black pudding, red wine sauce 14.00 Beef Carpaccio
More informationEVENING FOOD MENU. Robin s Steakhouse Evening Food Menu
EVENING FOOD MENU MAIN MENU STARTERS BEEF BRISKET CROQUETTE - 5.95 slow cooked brisket combined with potatoes and herbs, served with sauerkraut, sliced fine beans and horseradish mayo PRESSED BELLY PORK
More informationBANQUETING MENUS. We are pleased to present our menus for private dining and hope you. will enjoy reading them.
BANQUETING MENUS We are pleased to present our menus for private dining and hope you will enjoy reading them. You are invited to compile your own menu to suit your personal taste and budget and we would
More informationlunch menu DIETARY OPTIONS
lunch DIETARY OPTIONS Dietary needs and/or preferences please use the icon key below to find your perfect meal. V VG GF This dish is suitable for vegetarians This dish is suitable for vegans This dish
More informationSTARTERS. Ardennes pâté 5.95 Chicken & liver pâté served with wholemeal toast, onion chutney and a salad garnish
STARTERS Bowl of olives v ve 3.00 Focaccia bread, olive oil & balsamic dip v ve 3.50 Charcuterie platter 5.95 or 8.95 for two people Parma ham, chorizo, salami, olives, balsamic oil and crusty bread Ardennes
More informationDinner Menu Thai Style Crab & Potato Cake with a Lemon & Chive Mayonnaise. Homemade Soup of the Day (A) served with a Crusty Roll
Dinner Menu 32.50 Thai Style Crab & Potato Cake with a Lemon & Chive Mayonnaise Homemade Soup of the Day (A) served with a Crusty Roll White Crab & Salmon Tier (C) topped with Crème Fraiche & Salad Leaves
More informationFESTIVE MENUS CHRISTMAS & NEW YEAR S EVE
FESTIVE MENUS CHRISTMAS & NEW YEAR S EVE 2017 CONTACT US The Black Horse Ireland, Nr Shefford, Bedfordshire, SG17 5QL Telephone: 01462 811398 Fax: 01462 817238 www.blackhorseireland.com Christmas Season
More informationThe Square Bites. Dry Salt & Pepper Chicken Wings with Creamy Garlic Dip. Grilled Leon Chorizo, Garlic, Parsley & Piquillo Pepper
The Square Bites Our recommendation would be to choose 3 dishes to share between 2 people for a traditional size starter portion Butterfly Tiger Prawns cooked over Charcoal with Garlic, Parsley & Piquillo
More informationEntrees. Fresh Haddock Sandwich. Burgers and Sandwiches
Entrees Burgers and Sandwiches Fresh Haddock Sandwich Fresh Atlantic haddock, coated with a light breading and broiled or deepfried to a crispy perfection 13.99 Bacon Cheddar Burger Hickory smoked bacon
More informationÁ LA CARTE MENU APERITIFS Creme de Cassis Topped with Prosecco Peach Puree Topped with Prosecco 9.00
APERITIFS Glass of Prosecco 8.20 Prosecco Royale Creme de Cassis Topped with Prosecco 9.50 Bellini Peach Puree Topped with Prosecco 9.00 Mimosa Orange Juice Topped with Prosecco 9.00 Campari & Soda Campari
More informationLunchtime Menu. Served Monday Saturday 11.45am 2.15pm SNACKS & LIGHT BITES
Lunchtime Menu Served Monday Saturday 11.45am 2.15pm SNACKS & LIGHT BITES Freshly baked Baguette or White or Granary Sandwich filled with: Prawn and Marie Rose Sauce 7.75 Roast Norfolk Turkey and Cranberry
More informationAppetisers. Chicken Wings, Garlic Mushrooms, Garlic Bread & Onion Rings. Stir Fries. Sizzling Chicken Stir Fry & Rice (A)
Appetisers Homemade Soup of the Day 4.75 Bacon & Cheese ½ Potato Skin 4.95 (C) Mulroy Bay Prawn Cocktail 5.95 (C) Gratin Breaded Garlic Mussels 6.50 Thai Crab & Potato Cake 5.95 Fiery Chicken Wings with
More informationhas never been better
has never been better CHRISTMAS CELEBRATIONS Christmas Brochure 2018 PRIVATE CHRISTMAS PARTIES CHRISTMAS DAY LUNCH CHRISTMAS DAY DINNER CHRISTMAS JOINER PARTY NEW YEARS EVE STARTERS MAIN COURSES DESSERTS
More informationWe would like to take this opportunity to give you a warm and friendly welcome to Henrick s.
We would like to take this opportunity to give you a warm and friendly welcome to Henrick s. Whether you have chosen to visit us for a great meal or a few drinks with family and friends, we hope you enjoy
More informationAntipasti. Pate 6.25 Chef s homemade smooth chicken liver pate served with toasted ciabatta bread and red onion chutney
Antipasti Pate 6.25 Chef s homemade smooth chicken liver pate served with toasted ciabatta bread and red onion chutney Mozzarella Caprese (V) 6.25 Fresh sliced Buffalo mozzarella with vine-ripened beef
More informationAPPETIZERS SALADS. All prices are in EC dollars 15% Antigua Barbuda Sales Tax and a 10% Service Charge will be added to the check
APPETIZERS Bruschetta Diced fresh tomatoes, red onion, garlic, olive oil and oregano on a crusty garlic baguette. Eggplant Parmigiano Slices of breaded eggplant, layered with tomato and basil sauce and
More informationDRAWING OFFICE TWO BAR DINNER MENU 5PM - 10PM
DRAWING OFFICE TWO BAR DINNER MENU 5PM - 10PM SMALL Chef s Soup 6.00 Served with Freshly Baked Bread Shipyard Chowder 8.00 Curry Chowder, Smoked Haddock, Salmon, Hake, Mussels and Prawns Creamy Brie 9.00
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