Oliver And McGlynn Restaurant Menu

Chicken, Black Pudding And Smoked Bacon Terrine

Flavoured with brandy, garlic and pistachio nuts, served with melba toast and a tomato and bell pepper relish

Tian Of Apple, Celery, Walnuts And Shrimp

Bound in a classical cocktial sauce served in alettuce bowl and garnished with lime

A Creamy Wild Mushroom Risotto Topped With Parmesan Cheese

A Seasonal Salad Topped

With crispy bacon, grilled potatoes, pickled cucumber and cherry tomatoes with a black peppercorn vinaigrette

A Mini Roulade Of Oak Smoked Salmon Filled

With mixed seafood and shellfish mousse finished with strwberries and a balsamic dressing

Baked Confit Of Duck Leg

On lemon and ginger dressed salad leaves with a sesame seed glaze

Cream Soup Of The Day

Made from freshest ingredients

Duo Of Iced Fruit Sorbet

With mango

Atlantic Seafood And Vegatable Chowder

Prime 10Oz Sirloin Steak

Served on a bed of saute onions with a creamy cracked peppercorn sauce or garlic butter

Prime Fillet Steak

With Portobello mushroom filled with garlic butter on a red wine and sage jus

Panfried Medallions Of Pork

With caramelized apples and black pudding, laced with a grain mustard and honey sauce

Roast Half Duckling With A Honey Glaze On A Fruit Stuffing Scented With A Game Jus

With a honey glaze on a fruit stuffing scented with a game jus

Grilled Breast Of Chicken On A Bed Of Tagliatelle

With bacon, garlic and mushroom tossed in a cream sauce

Grilled Darne Of Salmon With Cajun Spices Served On A Ragout Of Vegetabeles Scented With A Basil Oil

With Cajun spices served on a ragout of vegetabeles scented with a basil oil

Panfried Silver Hake With Lemon And Dill On A Creamy Risotto And A Sundried Tomato Coulis

With lemon and dill on a creamy risotto and a sundried tomato coulis

A Trio Of Fish

(asked for today`s selection) served with Roast Cherry Tomatoes and a chive Beurre blanc

Stir Fried Vegetables

With Soy and Ginger served with poddadum and a timbale of boiled rice

Savoury Pancake

Filled with vegetables, herbs and tomatoes and glazed with cheddar cheese

Penne Pasta

Tossed in a white wine and garlic cream sauce with Mushrooms topped with parmesan cheese

Ragout Of Vegetables

Baked in a Tomato Sauce Topped with Breadcrumbs, Nuts, Pesto and Cheese

Saute Onions

Saute Mushrooms

Portion Of Chips

Portion Of Rice

Onion Rings

Side Salad

Please Ask Server

Freshly Brewed Tea/Coffee

Mixed Seafood Hors D’Oeuvres

Served with a Garlic and Chive dip, and Cocktail Sauce

Seasonal Salad

Topped with Spicy Chicken and Croutons, Laced with Black Pepper Dressing

Golden Fried Prawns

Wrapped in Filo Pastry, Served with a Sweet Chilli Sauce

Baked Tartlette

Filled with Stewed Vegetable, Toppd with Goats Cheese and Pesto

Sliced Honeydew Melon & Pineapple

Presented with Berries, Sorbet and Yoghurt

Homemade Cream Of Veg Soup

Iced Duo Of Fruit Sorbet

Prime Sirloin Steak

Cooked to Your liking, Garnished with Whole /gren Beans wrapped in Bacon and Creamy Peppercorn Sauce (4 Euro Supplement)

Roast Leg Of Lamb

Presented with Chive Mash and a Red Wine and Thyme Jus

Roast Half Duckling With A Honey Glaze

Presented on a bed of Honey Roast Parsnips and a Redcurrant Jus (4 Euro Supplement)

Stirfry Strips Of Chicken & Vegetables

With Cajun spices, presented with a Timbale of Boiled Rice

Fillet Of Cod With A Herb Crust

Served with a Creamed Tagliatelle with Smoked Salmon and Chives

Poached Darne Of Salmon

Laced with White Wine and Mushroom Sauce, Garnished with Golden Fried Leek

Panfried Fillet Of Sea Bass

Served on a Bed of Cous Cous, and Laced with a Tomato Sauce (4 Euro Supplement)

Selection Of Market Vegetables

With Potatoes

A Dessert Of Your Choice

From Tonights Dessert Menu