STARTERS - F.X.Buckley

1 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 parmesan, croutons, bacon OF THE DAY AND SOUP OF THE DAY (available Monday to Friday)

2 buckley STEAK SANDWICH horseradish and beetroot relish, beef tomato, rocket, pepper sauce, sourdough bread and beef dripping chips IRON STEAK fried egg bearnaise sauce, beef dripping chips SIRLOIN fried egg bearnaise sauce, beef dripping chips FISH OF THE DAYFREE RANGE CORN FED CHICKEN beluga lentils, crispy pancetta, wild garlic and walnuts dressing ROASTED CHICKEN CAESAR SALAD aged parmesan, croutons and dry cured crispy bacon GNOCCHI pumpkin, truffle sauce, murazzano cheese. BATTERED HADDOCK tartare sauce, caramelised lemon, beef dripping chips.

3 BURGER organic brioche bun, smoked applewood cheddar, plum tomato and burn onion relish tarragon mayo PORK T-BONE lyonnaise potato, madeira jusLUNCH MENUM-001-A4 SIDESF rench Fried Onion Onions Mushrooms Spinach Salad Beans & Saut ed Shallots Dripping Chips Potatoes Potato Mashed Potato charge of is applied to tables of 5 or more THURSDAY: NOT A GOOD DAY EITHER FOR MUTTON KIDNEY AT buckley S, FRIED WITH BUTTER, A SHAKE OF PEPPER JAMES JOYCE, ULYSSESRIB EYE ON THE BONE 22oz served with Cajun onions ON THE BONE 16oz served with Cajun onions STEAK 16oz served with Cajun onions MEDALLIONS OF FILLET BEEF spring onion mash, shallots, mushroom & red wine jus TWO: CHATEAUBRIAND 16oz fillet of beef with beef dripping chips, mash, vegetables, saut ed onions, mushrooms & a selection of saucesFOR TWO.

4 PORTERHOUSE Double cut T-bone with beef dripping chips, mash, vegetables, saut ed onions, mushrooms & a selection of saucesALL OUR STEAKS ARE 28 DAY DRY AGED AND CUT TO ORDERCHOOSE A SIDE: beef dripping chips, creamy mashed potato with spring onion or Irish lettuce & herb salad CHOOSE A SAUCE: pepper sauce, garlic butter, B arnaise or red wine jus FILLET8oz EYE10oz 12oz STEAKS ARE COOKED IN CHARCOAL OVENS AT 3500 HOW DO YOU LIKE YOURS COOKED?

5 RAREVery red cool centre MEDIUM-RARE Red warm centreMEDIUMWarm pink centreMEDIUM-WELLS light pink centreWELL-DONEC ooked throughADD TO YOUR STEAKSEARED SCALLOPS JOSPER ROASTED GRASS FED HERITAGE STEAKSThe way in which we guarantee the highest quality in beef in both texture and flavour is by choosing Irish beef and the highest grade of traditional breeds of cattle. Our prime cuts are hung on the bone at 4 C and at 80% humidity for a minimum of 28 days. Storing meat for several weeks where it can loose up to 16% of its weight involves considerable expertise so all buckley butchers are specifically trained for the process.

6 The benefit for our patrons is to experience the concentration and saturation of natural meat flavours and superior tenderness. Hence why you will hear experts use terms such as buttery and rich , and earthy and nutty to describe our dry-aged BEEFSERVING QUALITY MEAT SINCE 1930 RUMPRich, beefy taste with a firm, juicy cross cut containing the fillet and the sirloin, it contains a T-shaped bone for extra of the most flavoursome steaks, and it s almost as tender as fillet, cut from the middle so you get more prime meat for your ON THE BONEThis steak has all the quality of the sirloin but has extra flavour by being cooked on the bone.

7 Also known as the Kansas City most tender of steaks and lean in appearance. This meat has a sublime, subtle flavour and is available in steaks and EYED elicious beefy flavour, this heavily marbled cut has a ribbon of fat at its core which melts during cooking, making the meat sensationally EYE ON THE BONEIt has all the flavour of the rib eye but has extra flavour by being cooked on the bone. Also known as Cowboy, Tomahawk and C te de STEAKSL eaves- Gold River Farm, Co. Wicklow | Cress- Little Cress, Co meath | Bacon- Crowes farm, TipperaryCaviar- Goatsbridge, Kilkenny | Smoked salmon- terry butterly, Louth | Oysters- Kellys, Achill Island,Hartys Carlingford | Goats curd- Toonsbridge Dairy, Cork | Mushrooms- Fancy Fungi Mushrooms, WexfordORIGINQUALITY IRISH INGREDIENTS FROM OUR SPECIALIST SUPPLIERSBRISKET POINT ENDSHOULDERRIB EYESIRLOINRUMPFLANKBRISKET STRIPBRISKETPLATEFILLETCHUCK