Welcome to The Lobster Pot Restaurant
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- Samantha Norton
- 6 years ago
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1 Welcome to The Lobster Pot Restaurant While enjoying the beautiful views of the world famous Galway Bay, choose from our seasonally themed menu. We make the very best of the finest local ingredients and accompany these by fine wines from our superb cellar. The Lobster Pot Restaurant offers a unique and classical dining experience. Head Chef, Robert Webster has created a menu based on the founding principles of classical cookery, but with a modern twist. Every dish is prepared using only the finest ingredients, sourced locally where possible and changing with the season. We are uniquely lucky to have one of the finest larders in Europe from which to cook, delicious fish caught locally and supplied daily, dry aged beef, fantastic artisan organic cheeses and wonderful game. So whether it s a quiet dinner for 2, a celebration for family and friends, a business meeting or just a great dining experience, The Lobster Pot Restaurant has it all. Please enjoy Robert Webster Head Chef
2 Lobster Pot Restaurant Starters Chef s freshly Made Soup of the Day 6.95 Please ask your server for today s choice Home cured Irish Salmon 9.50 Smoked Beetroot Puree, Pickled Cucumber, Compressed Cucumber, Apple Caviar Risotto of Wild Mushrooms 8.50 Sautéed Trumpet Mushrooms, Truffle Emulsion, Pickled Cauliflower West Coast s Finest Seafood Chowder 7.95 The Best the West Has to Offer Served with Our Own House made Bread Deep Fried Calamari Preserved Vegetables and Curry Oil, Winter Baby Garden Leaves Classic Caesar Salad 8.95 Shaved Parmesan, Tomato Bacon Lardons & Garlic Croutons
3 Lobster Pot Restaurant Main Courses Supreme of Chicken Grilled Parmesan Polenta, Roast Red Pepper Velouté, Buttered Sprouts, Carrots, Broad Beans Roast of the Day Please ask your server for today s choice 10oz Prime Irish Sirloin Steak oz Prime Irish Fillet Steak Black Pepper Crust, Shallot Puree Pepper Sauce or Garlic Butter Pan Fried Loin of Peppered Venison Puy Lentils, Brunoise of Root Vegetables, Honey Glazed Carrots, Pumpkin Espuma, Red Wine Jus 8 Hours Slow Braised Pork Belly Black Pudding Farce, Buttered Savoy Cabbage, Port Jus
4 Main Courses From the Sea Fresh Egg Tagliatelle with Tiger Prawns Sun Dried Cherry Tomato, Aromatic Lemon Grass Velouté, and Fresh Herbs Whole Fresh Lobster from Our Tank Gently Poached in a Court Bouillon and Served out of the shell Served with a choice of Sauces American Sauce/Garlic Butter/ Newberg/ Thermidor Pan Fried Seabass Fillet Sauteed Prawns, Garlic Glazed Wild Mushrooms, Fresh Herb Chef s Wild Atlantic Way Fish Box th January 2016 Aperitif Recommendation Prosecco Superiore Gl, 7.00 Starter Special Smoked Salmon Salad Celeriac Remoulade, Dressed Organic Leaves Main Course Special Galway Bay Surf N Turf Pan Seared Scallops, Crispy Pork Belly & Port Jus Recommended Wine of the Evening White Macon Lugny Chardonnay Pear, white flowers and pineapple on the nose. Very good complexity Red Saint Clair, Marlborough Pinot Noir Medium bodied with raspberry and redcurrant notes. Aged in French oak.
5 Side Orders 3.95 Supplement (If ordered as an extra) Our House Garden Salad with Tomato and Onion, French Dressing /Caesar Dressing Garlic Glazed Sautéed Mushrooms finished with Lemon and Fresh Parsley Cheesy Garlic Dauphinoise Potatoes Steamed New Boiled Potatoes Hand Cut House Fries Vegetarian Starters Risotto of Wild Mushrooms 8.50 Sautéed Trumpet Mushrooms, Truffle Emulsion, Pickled Cauliflower Salad of Roast Beetroot and Fresh Orange 8.95 With Candied Walnuts and Cashel Blue Cheese Vegetarian Caesar Salad 8.95 Shaved Parmesan, Tomato Fondue & Garlic croutons Chef s freshly made Soup of the Day 6.95 Please ask your server for today s choice Vegetarian Main Courses Sautéed Fresh Egg Tagliatelle Seasonal Wild Forest Mushrooms, White Truffle & Parmesan Cream Green Pea Risotto Confit of Cherry Tomato, Irish Goats Cheese & Fresh Mint Spinach and Ricotta Tortellini Torn Basil, Black Olive & Roast Plum Tomato Sauce Chick Pea and Mixed Bean Curry Roast Vegetables, Fragrant Basmati Rice, Naan Bread and Crisp Popadom
6 As we only use Fresh Produce, sufficient quantities are not always available therefore, from time to time, we have to call off certain items from our menus. (Before taking your order our staff will advise you of any item that is not available) Some items on our menu may contain traces of nuts or shellfish. All the Beef used in the Hotel is Irish Origin certified. /Mairteoil ó Fhoinse Éireannach ( ) Denotes Health Eating Option Service Charge is Not Included, Gratuities at Clients Own Discretion. Please be advised that all items on the Menu are prepared to order Quality takes time, which we dedicate to you Some of our Recent Awards Deloitte Best Managed Companies Award Galway Bay Hotel recently won a Deloitte Best Managed Companies Award. This prestigious award is a reflection of the consistent level of service provided to all customers across all levels. Optimus Award of Excellence The Optimus Award of Excellence is awarded to businesses who display a strong results orientation, a passionate customer focus, a commitment to performance measures and an enthusiasm for continuous learning and innovation. Best Cuisine In recent times Galway Bay Hotel has achieved the coveted award of Best Dinner in Ireland. This achievement is a true testament of the consistently high quality of cuisine offered throughout the hotel. Best Four Star Hotel Over 50,000 visitors to Ireland voted Galway Bay Hotel, Best Four Star Hotel in the Country, not only once but on three separate occasions. Winning this coveted title is due to expositional standards in all aspects of the hotel and service provided.
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More informationMussels puff pastry, boiled leeks And fragrant foam *** Bar fillet with orange, roasted endive Crisp red endive, creamy potato *** Choice of dessert
Gourmet menu Mussels puff pastry, boiled leeks And fragrant foam Bar fillet with orange, roasted endive Crisp red endive, creamy potato Choice of dessert Main Dish CHF 42.00 Main dish + Dessert CHF 50.00
More informationEDINBURGH hotel & bar
THE DUKE OF EDINBURGH hotel & bar THE FOOD & WINE MENU We trust you will enjoy your meal Please be advised a list of allergens for all of our dishes is available on request. We strongly advise booking
More informationT: E: W:
PRIVATE HIRE CONTENTS The Venue 4 CATERING The Hog 5 The Whole Hog 5 Barbecue Grill 5 Aldwick Finger Buffet 6 Bowl Food 7 2 - Course Buffet 8 Banquet Menu 1 9 Banquet Menu 2 10 Floor Plan & Capacity 11
More informationELLA FAMILY STYLE MENUS
ELLA FAMILY STYLE MENUS ELLA S MENUS ARE CRAFTED WITH THE IDEAL OF A CONVIVIAL FAMILY STYLE TASTING MENU IN MIND. THIS CONCEPT, WHERE LARGER PLATES AND PLATTERS ARE PRESENTED TO THE TABLE AND SHARED AMONG
More informationFestive Lunch & Dinner
tis the season... Festive Lunch & Dinner Available from 20th November 2017 to 23rd December 2017 Lunch Served between 12.00pm 2.30pm Two courses 20.95 per person Three courses 24.00 per person Children
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Around The World Buffet American Selection Southern Fried tender Chicken BBQ Pork Ribs Mediterranean Selection Homemade Beef Lasagne Paella Asian Selection Prawn Curry Beef Teriayke Buffet Selection Couscous
More informationBra B d ra b d o b ur o ne n e Hou Ho s u e s
Bradbourne House Bradbourne House Wedding Breakfast Selection The Gladstone Collection Please select 1 Starter, 1 Main and 1 Dessert STARTER Roasted plum tomato and sweet red pepper soup finished with
More informationJohn Henderson of Glenrothes, an award-winning Scottish butcher, supplies us with our sausages, game, black pudding, beef short rib and pork.
Playfair s Restaurant and Steakhouse is a family run business, which was bought by the McLachlan s in 2003. Son Duncan McLachlan started as Head Chef in early 2012 and has taken the restaurant from strength
More informationAll Weddings in Finnstown Castle Hotel will receive the following with our compliments
A Proud Tradition All Weddings in Finnstown Castle Hotel will receive the following with our compliments Red Carpet Welcome Choice of Chiavari Chairs or Elegant Chair Covers Draped Backdrop and Mood Lighting
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PIGALLE RESTAURANT MENU Green Point, Cape Town Appetisers Trio of Seafood Spicy seared Tuna, sesame coated salmon and pan seared scallop Pan Seared Scallops Served with spring onion risotto corn puree
More informationCOLD APPETIZERS. (Twenty Four Dollars Seventy Five) (Four Dollars Seventy Five MAP or Dine Around Surcharge)
COLD APPETIZERS THE FINEST MALOSSOL PREMIUM CAVIAR Caviars are served with Traditional Garnishes & Russian Blinis Prices & Availability According to Market Please Ask Your Attendant MAINE LOBSTER SALAD
More informationwith shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers
Raakani APPETIZER PAN FRIED HOKKAIDO SCALLOP with shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers SALMON AND TUNA TARTARE with avocado black caviar, capers, fresh dill, shallot,
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Private Dining at the Leopold Hotel Designed by our Head Chef who has sourced the very finest seasonal ingredients, mixing them together to create something truly stunning showcased for you in our private
More informationRestaurant at The Moat House, Acton Trussell
A LA CARTE TO BEGIN RAVIOLI 7.00 Butternut squash and ricotta ravioli, roasted squash, squash velouté, chanterelles, truffled pecorino v PARFAIT 8.00 Chicken liver parfait, crispy onion, Seville orange
More informationP R I V AT E E V E N T M E N U S
PRIVATE EVENT MENUS Cold Canapés 4 items 13 per person Corneto of Smoked Salmon Scallop Tartare with Basil & Lime Rillette of Duck & Pork Sushi Roll with Pickled Ginger & Soya Sauce Smoked Salmon with
More informationThe Kings Arms Fleggburgh Dinner Menu
The Kings Arms Fleggburgh Dinner Menu To Start.. Soup of the Day (V) Finished with Chives & croutons 5.95 Tastes of Norfolk Beetroot Salad (V) Pickeled baby home grown beets, goats cheese beignets, goats
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