Menus
Open for dinner Tuesdays to Saturdays inclusive.
Open for lunch on Sundays.
On request open other days lunch for parties of 12 and over
SPECIAL OFFER EARLY BIRD MENU AVAILABLE ALL EVENING
Gift vouchers available, ideal Christmas and birthday gifts
Perfect venue for pre and post wedding parties
2011 Sample Sunday Lunch Menu
€ 25 for three courses, €20 for two courses
Starters
Terrine of Chicken Liver Parfait and Smoked Limerick Bacon served with Toasted Brioche and Red Onion Compote
Deep-fried Brie and Black Olives served on a Bed of Pineapple and Cucumber Salsa with a Red Pepper Essence
Soup of The Day
Warm Salad of Smoked Bacon, Deepfried Bluebell Falls Goats Cheese, Pine Nuts and Seasonal Salad
Duck and Vegetable Springroll served with a Japanese Dressing
Tartlet of Kenmare Mussels, Smoked Haddock, Baby Potatoes and Mature Cheddar Cheese
Main Courses
Baked Fillet of Fresh Salmon on Roast Sweet Potato Puree with a Prawn Sauce
Roast Breast of Barbarie Duck with Roasted Sweet Potato, Mushrooms, Pear Puree and Red Wine Jus
Roast Breast of Cornfed Chicken stuffed with Buffalo Mozzarella and Chorizo wrapped in Parma Ham served with Potato Gratin
Sirloin of Irish Beef served with Sumo Chips and a Mushroom and Parmesan Tartlet with Garlic Butter or Peppercorn Sauce (supplement €3)
Panache of Seabass and Sea Scallop with Champ Potato and Prawn Sauce
Desserts
Trio of Dark Chocolate Desserts
Classic Vanilla Crème Brulee, with Lemon Curd Ice-cream
Dark Chocolate Brownie served with its own Ice-cream
Raspberry Parfait layered with Fresh Strawberries and Brandy Snap Biscuits
Assorted Home-made Ice Creams
Early Bird Menu
€29 for two courses, €35 for three courses
STARTERS
Terrine of Pheasant, Smoked Bacon and Pinenut Mousse on Red Onion Marmalade with an Orange Dressing
Salad of Parma Ham, Fresh Parmesan Cheese, Pinenuts with Winter Leaves and a Mustard Seed Dressing
Terrine of Chicken Liver Parfait and Smoked Bacon served with a Toasted Brioche and Homemade Tomato Chutney
Deep-fried Brie and Black Olives served on a Bed of Pineapple and Cucumber Salsa with a Red Pepper Essence
Soup of The Day
Parcel of Kenmare Smoked Salmon stuffed with Crabmeat served on a Cucumber and Dill Salad
Panseared Castletownbere Scallops served with Clonakilty Black Pudding and Deepfried Leeks (supplement €5)
Homemade Seafood Chowder of The Wild Geese Restaurant
MAIN COURSES
Roast Breast of Pheasant served with Parsnip Puree Tartlet, Herb Stuffing and Fondant Potato with a Lentil and Mustard Seed Sauce
Roast Atlantic Cod topped with Crabmeat with a Potato Rosti, Mussel adn Smoked Haddock Sauce
Panseared Fillet of Irish Beef topped with a Pesto Crust on Celeriac Puree with a Ruby Port Sauce (supplement €7)
Roast Breast of Cornfed Chicken stuffed with Clonakilty Black Pudding served with Champ Potato and a Mustard Seed Sauce
Panseared Sirloin of Irish Beef served with a Rosemary and Garlic Potato Gratin, Mushroom and Bacon Tartlet
Panseared Scallops and Chorizo on Buttered Leeks with a Lime and Sherry VInegar Dressing (supplement €7)
Panseared Atlantic Salmon wrapped in Parma Ham with Tomato Chutney, Pesto Mashed Potatoes and a Chardonnay Sauce
Roast Marinaded Loin of Venison with Savoy Cabbage, Parsnip Puree, Bitter Chocolate and Red Wine Jus (supplement €7)
Roast Rack of Irish Lamb served with Rosemary and Thyme Potato Gratin iwth Creamed Leeks, Rosemary Jus (supplement €7)
All main courses are served with Fresh Vegetables and Potatoes
Our fish is sourced from Star Seafood’s, Kenmare and Rene Cusack, Limerick
Our meat is sourced from Costello’s, Adare and Pallas Foods, Newcastle West and La Rousse Foods, Dublin
Service charge is not included, local taxes are included
We would appreciate if guests avoided using mobile phones in the restaurant, thank you
Desserts
Trio of Dark Chocolate Desserts
Classic Vanilla Crème Brulee served with a Lemon Curd Ice-cream
Dark Chocolate Brownie served with its own Ice-cream
Raspberry Parfait layered with Fresh Raspberries and Brandy Snap Biscuits
Assorted Home-made Ice Creams
Lemon Tart topped with Italian Meringue served with a Raspberry Sorbet
Dessert Plate of The Wild Geese Restaurant
(for two persons supplement €4)
Freshly Ground Coffee / Expresso / Selection of Teas €2.50
When choosing your dessert, we recommend you try a glass of dessert wine:
Torreon Late Harvet Wine €6.90
Sweet Agnes Wine €7.90
Valdespino Pedro Ximenez El Candado Sherry €6.90
VEGETARIAN MENU
Starters
Baked Bluebell Falls Organic Goats Cheese in a Curry Crust with Pan-fried Balsamic Pears
Salad of Green Leaves, Fresh Parmesan Cheese, Pinenuts with a Mustard Seed Dressing
Deep Fried Brie and Black Olives served on a Pineapple and Cucumber Salsa with a Red Pepper Essence
Main Courses
Layered Deep-fried Aubergine with Oyster Mushrooms, Champ Potato served with a Courgette, Mango and Ginger Dressing
Tian of Courgette, Ratatouille and Goat’s Cheese served with a
Red Pepper Essence
Saffron Infused risotto with Wild Mushrooms, Mediterranean Vegetables and Pesto Oil