 la Carte. To Start. Soup Du Jour 7.95 (GF) Served with olive ciabatta & brown soda bread Please see your server for wine reccomendation
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1 Â la Carte To Start Soup Du Jour 7.95 (GF) Served with olive ciabatta & brown soda bread Please see your server for wine reccomendation The Ploughmans Salad 8.95 Textures of Coolatin cheddar with micro salad, Stagrennan farm apples, shaved baby radish & homemade pickles. No:11 Pepperton Estate Chardonnay/Semillion [Glass 7/ Btl 28] Tomato & Ricotta Ravioli Homemade Ravioli stuffed with Scholars ricotta cheese finished with David Heffernans lemon basil butter, heirloom baby tomatoes, scorched cucumber & Modena aged balsamic. No:12 Weingut Steingerm Gruner Veltliner [Glass 9/ Btl 36] Salt & Vinegar Lemon Sole (GF) Crispy mussells, smoked potato salad with pickles & lemon confit. No.17 Yealands Sauvignon Blanc [Glass 8/Btl 32] Irish Whiskey & Apple Cured Trout (GF)(N) Gooseberry chutney, burnt apple, baby mesculin, walnut & oat crumble, muscovado mousseline. No.3 Domaine Seguinot Bordet Petit Chablis Chardonnay [Glass 9.5/Btl 38] Foie Gras Parfait & Cherries (N) Torchon, pistachio butter, preserved summer cherries & caraway crisp bread. No.3 Domaine Seguinot Bordet Petit Chablis Chardonnay [Glass 9.50/Btl 38] Vegetarian menu available upon request
2 Â la Carte Main Course Girolle & Sweetcorn Risotto (GF) Cooked with mushroom & sweetcorn consommé, finished with crème fraiche, first crop girolles, smoked baby corn & red mustard frill. Add chicken or tiger prawn 4.00 No:19 Murari Delle Venezie Pinot Grigio [Glass 7/Btl 26] Clogherhead Roast Cod Niçoise (GF) Confit tomato, seared potatoes, olives, soft quail eggs, fine beans, anchovy crumb & french dressing. No.17 Yealands Sauvignon Blanc [Glass 8/Btl 32] Smoked Fermanagh Duck Breast With Iona farm licorice & ginger carrots, pak choi, ginger gel, steamed chinese buns & yamato jus. No:21 Genio y Figura [Glass 7.75/Btl 31] 54 Atlantic Halibut First crop girolles, sweetcorn puree, smoked eel brandade, Iona Farm baby onions & red mustard frill. No.3 Domaine Seguinot Bordet Petit Chablis Chardonnay [Glass 9.50/Btl 38]] Kerry Hill Spring Lamb (N) Rump of lamb, shoulder & shank pastilla, ewe s milk, broccoli, boulangére potato with pinenut & rosemary crust. No.44 Pinot Noir [Glass 9/Btl 36] or No.24 Fleurie [Glass 10.25/Btl 41] 10oz Fillet of Irish Hereford Beef (GF) Cooked to your liking with creamed kale, summer Borscht, horseraddish gnocci, veal marrow & jus Bordelaise. No.41 Vinasperi Crianza, Rioja, Tempranillio. [Glass 8.50/Btl 33] Vegetarian menu available upon request
3 Side Dishes Roast Cauliflower Gratin With creamed cauliflower, emmental, herb butter crumb. Fine Beans (GF) (N) Topped with flaked almonds. Vichy Carrots (GF) Tossed in a vanilla butter. Townhouse Salad (GF) Mixed leaves with shaved & pickled vegetables In a honey mustard dressing. Baby Boiled Potatoes Served with scallion & parmesan cheese. All side dishes 4.95
4 Â la Carte Desserts Dessert Wine, No.49: Chateau Joly Cuvee, Bordeaux, Petit Manseng [Glass 8.00/Btl 31] Pistachio & Olive Oil Cake 7.95 (N) With compressed strawberries, pistachio ice cream, white chocolate & roast strawberry jus. Irish Cranachan 7.95 Clarke s local raspberries with honey, Irish whiskey, steamed yogurt, raspberry sorbet & lemon thyme granola. Double Smoked Chocolate Mousse 8.95 (GF) Pear & Galliano puree, vanilla parfait, Boyne Valley black pepper honey, caramelised milk chocolate, poached pear. Roast Peaches 7.95 (GF) Doughnut peaches with whey sorbet, hazelnut beurre noisette, praline tuile, finished with aged balsamic. Passionfruit Souffle 8.95 (GF) With passionfruit caramel & salted caramel ice cream. (Please allow 15 minute additional cooking time) Cheeseboard (N) Assembled with a selection of Irish & international cheese. Salted almonds, Boyne Valley honey & home made chutney Beverage recommendations to compliment your cheeseboard Beer/Ale/Cider: J. Codys Drogheda Amber Ale, D. kellys Boyne Valley Cider, Ports/Sherry: Quinta Do Crasto Vintage Port, Tio Pepe Palomino Fino Sherry, White Wines: Petit Chablis Chardonnay, Pepperton Estate Chardonnay/Sem Sparkling/Champagne: Le Contesse Prosecco, Moet Et Chandon Snipe, Red Wine: Yealands Pinot Noir,Fleurie De La Treille Gamay.
5 Table D Hôte 3 courses - 35pp Soup Du Jour (V) Served with homemade breads. The Ploughmans Salad Textures of Coolatin cheddar with micro salad, Stagrennan farm apples, shaved baby radish & homemade pickles. Irish Whiskey & Apple Cured Trout (GF)(N) Gooseberry chutney, burnt apple, baby mesculin, walnut & oat crumble, muscovado mousseline. Duck Liver Parfait Confit orange, salt cured duck breast, Boyne Valley honey, lavender & Szechuan pepper crouton. Clogherhead Roast Cod Niçoise (GF) Confit tomato, seared potatoes, olives, soft quail eggs, fine beans, anchovy crumb & french dressing. Irish Slow Cooked Chicken Supreme (GF) French style peas, lyonnaise onion, roast onion jelly & Peter Whelan s turf smoked bacon broth. Peter Whelan s Organic Smoked Pork Belly Pressed pork belly with Stagrennan farm apples, black pudding mousse & ash, sage polenta & Dan Kellys Cider reduction. Sirloin Steak (GF) Baked garlic & herb field mushrooms, boulangere potato, fine green beans, panchetta & tomato chutney. (Supp 4.95) Girolle & Sweetcorn Risotto (GF) Cooked with mushroom & sweetcorn consommé, finished with crème fraiche, first crop girolles, smoked baby corn & red mustard frill. Roast Peaches (GF) Doughnut peaches with whey sorbet, hazelnut beurre noisette, praline tuile, finished with aged balsamic. Irish Cranachan Clarke s local raspberries with honey, Irish whiskey, steamed yogurt, raspberry sorbet & lemon thyme granola. Black forest Brownie (N) Warm chocolate brownie with preserved summer cherries, crème Chantilly, chocolate puree & chocolate praline ice cream. Pistachio & Olive Oil Cake (N) With compressed strawberries, pistachio ice cream, white chocolate & roast strawberry jus. Vegetarian menu available upon request
6 Vegetarian Menu 3 courses - 35pp Soup Du Jour Served with homemade breads. The Ploughmans Salad Textures of Coolatin cheddar with micro salad, Stagrennan farm apples, shaved baby radish & homemade pickles. Grilled Goats Cheese With borsch chutney, baby beet salad, candied walnuts & mesculin. Tomato & Ricotta Ravioli Homemade Ravioli stuffed with Scholars ricotta cheese finished with David Heffernans lemon basil butter, heirloom baby tomatoes scorched cucumber & Modena aged balsamic. Girolle & Sweetcorn Risotto (GF) Cooked with mushroom & sweetcorn consommé, finished with crème fraiche, first crop girolles, smoked baby corn & red mustard frill. Boulangere Potatoes (GF) With rosemary crust, broccoli florets, ewes milk puree, micro broccoli cress & rosemary oil. Double Smoked Chocolate Mousse (GF) Pear & Galliano puree, vanilla parfait, Boyne Valley black pepper honey, caramelised milk chocolate, poached pear. Irish Cranachan Clarke s local raspberries with honey, Irish whiskey, steamed yogurt, raspberry sorbet & lemon thyme granola. Pistachio & Olive Oil Cake (N) With compressed strawberries, pistachio ice cream, white chocolate & roast strawberry jus. *Please note: Our risotto contains Parmesan cheese.*
7 Early Bird Menu 3 courses - 25pp Soup Du Jour (V) Served with homemade breads. Duck Liver Parfait Confit orange, salt cured duck breast, Boyne Valley honey, lavender & Szechuan pepper crouton. Cured Irish Organic Salmon (GF) With cumin and orange, green cardamon mousseline, Indian micro leaves and lime & corriander dressing. Clogherhead Roast Cod Niçoise (GF) Confit tomato, seared potatoes, olives, soft quail eggs, fine beans, anchovy crumb & french dressing. Irish Slow Cooked Chicken Supreme (GF) French style peas, lyonnaise onion, roast onion jelly & Peter Whelan s turf smoked bacon broth. Peter Whelan s Organic Pork Belly Pressed pork belly with Stagrennan farm apples, black pudding mousse & ash, sage polenta & Dan Kellys Cider reduction. Girolle & Sweetcorn Risotto (GF) Cooked with mushroom & sweetcorn consommé, finished with crème fraiche, first crop girolles, smoked baby corn & red mustard frill. Roast Peaches & Cream (GF) Doughnut peaches with whey sorbet, hazelnut beurre noisette, praline tuile, finished with aged balsamic. Stagrennan Farm Apple & Almond Tart (N) With spiced apple puree and vanilla ice cream. Raspberry & Chocolate Roulade With vanilla cream, raspberry compote & rich chocolate sauce. *Please note: Our risotto contains Parmesan cheese.*
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CT LR PC KL SET MENUS FESTIVE OPTIONS: Kelly Bronze Trukey, Chestnut Stuffing, Pigs in Blankets, Turkey Beurre Noisette Sauce, Richard Corrigan Christmas Pudding with Brandy Butter When added to the lunch
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Appetisers. Weekly table d hôte menu ~ from 4 th October courses ~ 3 courses 27.00
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P A R K F A R M H O T E L & L E I S U R E
PA R K FA RM HOTEL & LEISURE Christmas Luncheon Served from Monday 28th November to Saturday 24th December 23.95 per person Roasted Parsnip and Honey Soup served with Herb Croutons Pear and Quince Tart
Pressed duck terrine Redcurrant jelly, piccalilli, caramelised onion loaf
Banqueting Menu Starters Fillet of Irish salmon (GF) - 9.60 Waldorf salad, avocado and pink grapefruit dressing Beetroot and orange cured salmon (GF) - 9.00 Apple and carrot sauerkraut, fennel confit Walter
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Mindful Eating Working Lunch Menu
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SeaFOOd Meat VeGetaBLeS & SaLadS
while you wait 1.95 Sourdough & Salted Butter (V) 2.95 Mixed Olives (V) 2.95 Jalapeno & Lemon Roasted Nuts (V) 2.95 Sea Salt & Pepper Roasted Nuts (V) StaRteRS 4.95 Seasonal Soup please ask for today s
A D D O N S B R E A K FA S T D R I N K S. House Preserves, Sautéed Mushrooms, Spinach, Free Range Egg, Thyme Roasted Tomato, Extra Toast
B R E A K FA S T Toast Choice of Sourdough, Rustic White or Bagel (V) 8 Served with Pepe Saya cultured butter and house preserves Breakfast Sandwich 18 Fried eggs, bacon, sausage, sauté potato, tomato
SeaFOOd Meat VeGetaBLeS & SaLadS
while you wait 1.95 Sourdough & Salted Butter 2.95 Mixed Olives 2.95 Jalapeno & Lemon Roasted Nuts 2.95 Sea Salt & Pepper Roasted Nuts StaRteRS 4.95 Seasonal Soup please ask for today s soup (V)(L) 5.50
The Florence Arms, Florence Road, PO5 2NE Food Served 12pm 10pm
APPETISERS WHILE YOU WAIT Olives (vv) 2.75 House marinated olives Selection of Artisan Breads (vv) 2.95 Rapeseed oil & balsamic Pesto & Hummus (vv) 2.95 Served with croutes LIGHT BITES 4.95 EACH OR 4 FOR
Starters. SHARING STARTERS For two. SOUP DU JOUR V 4.95 Freshly made soup of the day with warm focaccia
A la carte Welcomes you Located in the historic County Hotel, the Hudson takes its name from the Railway King, George Hudson, a pioneering figure of the 19th century Northern Railway scene. At The Hudson
Our Autumn & Winter Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
TAPAS. Sticky Char Siu ribs (P) 126 With sticky pomegranate and sesame glaze
EAT WELCOME TO TAPAS Dukkah spiced lamb sliders (N) 128 On toasted sesame seed brioche, with pickled red slaw, humus, pomegranate, roasted pistachios, mint, tzatziki and vegetable crisps Sticky Char Siu
À LA CARTE SOUPS. Kentish watercress and Wye Valley asparagus vichyssoise 9.75 wild garlic aioli, seeded labneh and sourdough LUNCHES AND DINNERS
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CHRISTMAS MENU. three courses 32,95 Available noon to close STARTERS MAIN COURSES DESSERTS
You are invited to join us for Christmas and have our chefs prepare authentic French dishes for your party. With attention to every detail of service, from the crackers on your table to the selection of
Wild Mushroom Soup RM Black truffle oil, mushroom ragout. Lobster Bisque Soup RM Lobster meat, pearl onion, edamame.
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FINGER FOOD for 9 ITEMS. Choose from the following selections
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Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090
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Entrees. We are happy to cater for any dietary requirements, please inform your wait staff. Public holiday surcharge $2.50 pp
Entrees House marinated olives and bread (V) $11.95 Toasted sourdough bread and butter French soupe a L oignon (V) $15.95 French onion soup with Gruyere and brioche croutons Soupe de Poisson $18.95 Lobster,
BANQUETING MENU SPRING/SUMMER
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ALL DAY LOUNGE MENU SOUPS
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Venue Hire. (Including December) Monday Wednesday Sunday & Thursday Friday & Bank Holiday Sunday Saturday
Venue Hire April September October - March (Including December) Monday Wednesday 1500 1000 Sunday & Thursday 2000 1500 Friday & Bank Holiday Sunday 4500 2500 Friday (August) 5000 Saturday 5000 3500 Dates
STARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam
Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam Crispy pressed slow cooked pork belly ham knuckle terrine, piccalilli, broccoli cress