Before Homemade Breads (V) Market Fresh Oysters (GF) To start Soup Game Terrine
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- Jeffry Park
- 5 years ago
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1 Before Homemade Breads (V) homemade potato & Guinness breads caramelised butter dulse seaweed hausgemachtes Kartoffel- und Guinnessbrot karamellisierte Butter Dulse 3.50 Market Fresh Oysters (GF) oysters shallot vinaigrette lemon wedge Austern Schalottenvinaigrette Zitronenspalte 8.90 for 3 pieces for 6 pieces Sommelier Tipp: O Hara s Stout, Irland To start Soup Chef s fresh soup homemade bread frische Tagessuppe hausgemachtes Brot (please ask your server for today s choice) ab 4.90* *Suppe mit Sinn pro Suppe geht im November & Dezember 1 an die Wiener Tafel Game Terrine mushroom chutney parmesan crumble homemade rye bread Schwammerl Chutney Parmesan Crumble selbstgebackenes Roggenbrot 8.50 Sommelier Tipp: Gold Fassl Zwickl Rot, Österreich
2 Beetroot (V) smoked crème fraîche goat cheese orange zest bread crisp rote Rüben geräucherte Crème Fraîche Ziegenkäse Orangenzeste knusprige Brotchips 7.90 Sommelier Tipp: Birra del Borgo Cortigiana, Italien Duck Neck (GF) kohlrabi ravioli creamed black lentils chive Kohlrabi Ravioli cremige schwarze Linsen Schnittlauch 8.90 Sommelier Tipp: Leffe Bruin, Belgien Dublin Bay Prawns (GF) tartar roasted Jerusalem artichoke winter herbs Tartar gerösteter Topinambur Winterkräuter Sommelier Tipp: Rodenbach Grand Cru, Belgien Scallops & Pork Belly black pudding apples Irische Jakobsmuscheln Schweinebauch Blunzen Äpfel Sommelier Tipp: Aspall Cider, England To follow Special course Tagesempfehlung (please ask your server for today s main course recommendation) (Bitte fragen Sie unser Servicepersonal für die heutige Tagesempfehlung) Irish Game Pie pumpkin smoked red onion Kürbis geräucherte rote Zwiebeln Sommelier Tipp: Gold Fassl Spezial, Österreich Irish Salmon (GF) parsnip pak choi saffron mussel sauce Pastinaken Pak Choi Safran Muschelsauce Sommelier Tipp: Hoegaarden, Belgien Celeriacs & Savoy Cabbage (V) (GF) Mushrooms crispy buckwheat raw chestnut Schwammerl knuspriger Buchweizen rohe Maroni Sommelier Tipp: Velkopopovický Kozel, Tschechien
3 Wild Poultry Plate pheasant faggot pigeon breast mallard leg carrots salsify savoy Fasanbällchen Taubenbrust Wildentenschenkel Karotten Schwarzwurzel Wirsing Sommelier Tipp: Anchor Steam, USA Lamb Shank (GF) potato gratin romanesco Kartoffelgratin Romanesco Sommelier Tipp: Pilsner Urquell, Tschechien Irish Burger Irish Hereford beef from F.X. Buckley brioche bun tomato relish applewood smoked red cheddar triple cooked chips Irisches Hereford Rindfleisch von F.X Buckley Briochebrot Tomatenrelish mit Apfelholz geräucherter Cheddar dreifach frittierte Chips (add: Bacon 1; Jalapenos 1) Sommelier Tipp: Thornbridge Jaipur IPA, England Irish Rib-Eye 28 days dry-aged Irish Hereford steak from F.X. Buckley triple cooked chips baby leaves balsamic vinaigrette Béarnaise sauce Irisches Hereford Steak 28 Tage lang dry aged dreifach frittierte Chips junger Blattspinat Balsamico Vinaigrette Sauce Béarnaise Sommelier Tipp: Sierra Nevada Pale Ale, USA Fish & Chips London Pride Ale battered North Atlantic cod lime and red chilli mayonnaise minted pea puree triple cooked chips Kabeljaufilet im London Ale-Backteig Limetten- und rote Chillimayonnaise Erbsen-Minzpüree dreifach frittierte Chips Sommelier Tipp: Fuller s London Pride, England Triple Cooked Chips (V) smoked ketchup Chorizo mayonnaise geräuchertes Ketchup Chorizo-Mayonnaise 5.50 On the side triple cooked chips / seasonal vegetables 3
4 To finish Chocolate & Ale Cake (V) burned milk ice cream gebranntes Milch Eis 7.50 Sommelier Tipp: Bierol Mountain Pale Ale, Österreich Apple Roses (V) cinnamon-muscovado ice cream Zimt-Muscovado Eis 6.50 Sommelier Tipp: Big Arlet Bio Cider, Österreich British and Irish Cheeses (V) three cheeses homemade crackers grape chutney drei Käsesorten hausgemachte Cracker Traubenchutney Knockdrinna Goat Cheese, Co Kilkenny, Ireland Cashel Blue Cheese, Co Tipperary, Ireland Montgomery Cheddar, Sommerset, England 8.90 Sommelier Tipp: Glas Taylor s Late Bottled Vintage Port Some of our dishes can be served gluten free, please ask your server (V) Indicates suitable for Vegetarians vegetarisches Gericht (GF) Indicates the product is gluten free glutenfreies Gericht Kitchen hours Monday - Friday Saturday Sunday Chips, breads, butter are all homemade. Smoking of meats/cheeses is done by our chefs on Charlie P's premises using our Bradley smoker. We are very proud that our customers can experience the flavours of real home smoking. Suppliers: Meats F.X. Buckley, Ireland; Höllerschmid, Wien; Fish & Oysters Cerny s, Vienna; Dublin Bay Prawns & Scallops Kish Fish, Dublin Poultry Höllerschmid, Wien; Game Wild Irish Game; Potatoes Johann Hendler, Rückersdorf Service Charge not included
5 Allergeninformation Homemade Breads Market Fresh Oysters Soup Game Terrine Beetroot Duck Neck Dublin Bay Prawns Scallops & Pork Belly Game Pie Irish Salmon Celeriacs & Savoy Cabbage Wild Poultry Plate Lamb Shank Irish Rib-Eye Irish Burger Fish & Chips Triple Cooked Chips Chocolate & Ale Cake Apple Roses Continental Cheeses Side of Chips Side of Seasonal Vegetable a c d f g r a g l a c e g h o a g h o g p b a c e g h l o r a c g h l m o d g l o r g l h a c g l o g l o a l m g a c n g a c d f m g c l o a a c g a c g a c g m a g Trotz größter Sorgfalt können wir aus produktionstechnischen Gründen nicht garantieren, dass sich keinerlei Spuren anderer Zutaten als angegeben in den Speisen befinden. Great care has been taken to insure that the allergens listed for each dish below are as accurate as possible but unfortunately we cannot guarantee that the ingredients used did not come into contact with such allergens during our suppliers production process. Legende: Glutenhaltiges Getreide (Cereals containing Gluten) Krebstiere (Shellfish) b Ei (Egg) c Fisch (Fish) d Erdnuss (Peanut) e Soja (Soya) f Milch oder Laktose (Milk or Lactose) g Schalenfrüchte (Nuts) h Sellerie (Celery/Celeriac) l Senf (Mustard) m Sesam (Sesame) n Sulfite (Sulphite/Sulphur Dioxide) o Lupinen (Lupins) p Weichtiere (Molluscs) r a
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This guide lists what allergenic ingredients are contained in each of our dishes. The guide also shows whether or not each dish is suitable for vegetarian or vegan customers. We work closely with our suppliers
56.95 (Monday to Thursday) / (Friday to Saturday)
Party Nights The Lensbury is well known for putting on a Christmas party. Our beautiful location, excellent food, wine and super service makes for a memorable night. At The Lensbury we know a great party
We pride ourselves on serving freshly cooked food to order.
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Village Pub, Restaurant & Rooms Rooms Stylish accommodation from 100 (Two People Sharing, Breakfast Included) Opening Hours & Food Service Times Monday to Thursday Bar Open 12-10.30pm Food Served 12 2.30pm
LOVE PACKAGE. Bar extension. Late night garlic cheese chips for hotel residents 68.00
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Deli Slate For Olives, baba ganoush, artichoke, sundried tomatoes, feta cheese, Hummus, warm flatbread (V)
Share Deli Slate For 2 10.00 Olives, baba ganoush, artichoke, sundried tomatoes, feta cheese, Hummus, warm flatbread (V) Cold Cuts Slate For 2 12.00 Serrano ham, chorizo, mozzarella, olives & pickles,
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MONDAY D
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CHRISTMAS DAY MENU 75 PER PERSON
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Avoca breakfast; bacon, sausages, Higgins black pudding & poached eggs, roast tomato, honey & spelt toast 12.95
Breakfast Menu Bubbles Prosecco 8.00 Mimosa 9.00 By the Glass By the Jug Freshly squeezed orange juice 3.95 Elderflower Presse 7.95 Pressed apple juice 3.50 Homemade Lemonade 7.95 Strawberry & Banana Smoothie
E V E N I N G M E N U
EVENING MENU APPETISERS Honey roasted spiced cashew nuts V GF 2.95 Marinated mixed olives with orange, chilli and rosemary V GF 2.95 Lightly toasted rustic breads with balsamic and olive oil V 3.50 Marinated
SALMON GRAVALAX Dill Cured Scottish Salmon, Citrus Crème Fraiche, Crispy Capers, Pea Shoots, Crostini 8.25
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Christmas PRIVATE DINING
SAMPLE REDUCED A LA CARTE MENU LUNCH 65 PP / DINNER 84 PP STARTER Gazpacho Soup, Courgette Mousse Aged Beef Tartare, Tarragon & Nasturtium Leaf Burrata, Broad Beans, Arbequina Olive Oil, Crouton Roast
2013 FORMAL DINING MENU
OUR PHILOSOPHY Our House Chef has created this combination of courses being conscious of them being complementary to each other, based on locally sourced seasonal produce, and those items which we produce
The George and Dragon
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