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STARTERS - F.X.Buckley

1/2 DOZEN CARLINGFORD LOUGH OYSTERS and sherry vinaigrette. FOIE GRAS AND DUCK LIVER PATE sour plum chutney, sourdough bread FILLET STEAK TARTARE fresh horseradish, watercress, potato chips CURED SALMON Teeling Whiskey cr me fresh, blini, micro celery salad ROASTED GAMBAS onion chilli, lime, orange and white wine, sourdough bread MILE GOATS CHEESE MOUSSE beetroot relish, beetroot crisps. & DIPS eggplant and smoked garlic, tapenade, olive oil HARBOUR SCALLOPS white wine, herb butter, buckley black pudding GLAZED CHICKEN WINGS hoisin dressing, sesame seeds, blue cheese dip LAMB KIDNEYS bacon, mushroom, toasted sourdough BOARD artisan cured meats & cheeses, homemade pickles, chutney & toasted sourdough 1 person 2 person SOUP OF THE DAY Homemade brown bread CAESAR SALAD aged

The ay in hich e guarantee the highest ualit in eef in oth teture and -avour is y choosing Irish eef and the highest grade of traditional reeds of

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