Welcome to The Bacchus Room Restaurant At The Killarney Riverside Hotel

Transcription

1 Welcome to The Bacchus Room Restaurant At The Killarney Riverside Hotel Using the best that Kerry has to offer, we at The Riverside take great pride in sourcing the very best of local ingredients and offer full traceability on all our products. Some of our local suppliers are: Cronin s Butchers Killarney Star Seafood Killarney Country Pork Killarney Cal s Fruit & Veg - Killarney We are committed to the Farm to Fork Féile Bia Quality Programme. We hope you will enjoy your meal as much as we enjoyed cooking it. We are an allergy aware business, we understand the needs of the allergic customer and we operate a food safety management system with trained staff to control major food allergens and other foods which our customers may wish to avoid. However some of the items on our menu do contain nuts, seeds and other allergen ingredients which you may wish to avoid. Please speak to our Food & Beverage Manager, or one of the waiting staff who will gladly help you to make a suitable choice. Head Chef: Cyrille Durand

2 Starters ******** Brie de Meaux Tart (v) 8.95 Mousse of Brie, Walnut Biscuit, Marinated Wild Mushrooms & Pea Shoot Dingle Bay Scallops (n)(g) 9.25 Pan Seared Scallops, Apple Tartare, Truffle, Warm Cider Vinaigrette & Halen Môn Vanilla Sea Salt (Supplement Charge of 3.00 when dining from inclusive packages) Soup of the Evening (n)(g) 5.50 Homemade from Local Vegetables Ask your Server for Today s Option

3 Pressed Rare Breed Pork (n) 8.25 Rebel Red Braised Neck of Pork, Sneem Black Pudding Bonbon, Red Wine Glaze & Radish Tuna Tataki (g)(n) 9.50 Yellow Fin Tuna, Tetsuya, Citrus Salad & Wasabi (Supplement Charge of 3.00 when dining from inclusive packages) The Bacchus Room House Salad (g) 8.50 Grilled Pancetta, Pickled Baby Beetroot, St Tola s Organic Goat Cheese, Roasted Pecan Nuts & Seasonal Leaves Crab & Squid (n) 8.95 Castletownbere Crab Meat Tartare, Apricots, Tempura Baby Squid & Smoked Tomato Vinaigrette

4 Main Courses ******** Sous Vide Suckling Pig Belly (n) Hour Slow Cooked Belly of Suckling Pig, Apple & Red Cabbage Slaw, Lard Foam & Torc Beer Caramel Confit Salmon (n)(g) Fillet of Salmon Confit in Olive Oil, Green Asparagus, Chicken Broth and Romanesco Cronin s Fillet of Beef (n) Roast Potato & Marrow Bone Cromesqui, Braised Baby Gem, Maturini Sauce (Supplement charge of 6.50 when dining from inclusive packages) Kerry Rump of Lamb (n)(g) Pan seared Kerry Lamb, Mini Ratatouille, Celeriac Mousse & Light Thyme Jus (Supplement Charge of 4.00 when dining from inclusive packages)

5 Panna Cotta (v)(n)(g) Jerusalem Artichoke Panna Cotta, Braised Flat Cap Mushroom, Lentil Stew Wild Atlantic Seabream (n)(g) Castletownbere Crab Risotto, Truffle, Broad Beans, Vanilla Butter (Supplement charge of 4.00 when dining from inclusive packages) Irish Corn Fed Chicken (n)(g) Roast Supreme of Chicken, Wilted Spinach, Chickpea Fries, Split Wholegrain Mustard Sauce Cod Royale (n)(g) Royal of Atlantic Cod with Fresh Poached Cod, Vitelotte Potatoes Crisps, Fennel, Organic Rocket Leaves

6 Desserts ******** Selection of Homemade Fruit Sorbet & Dairy Ice-Cream (v)(g) 5.95 Texture of Apple (n)(v) 6.50 Apple Gel, Apple Cake, Arlette, Rose Water Cream & Olive Oil Sorbet Chocolate Cake (g)(v) 6.95 Chili & Pistachio Double Chocolate Mousse, Cara Crakine, Strawberry Soup The Bacchus Room Baked Alaska (n)(v) For Two or 6.95 For One Berriolette Sorbet, Italian Meringue, Flambé with Homemade Liquorice Gin Cáis (v) 6.95 Gubbeen original cheese in Ketaifi Pastry, Cashel Blue Mousse, Fig Chutney & Crunchy Bread Matcha Choux (n)(v) 6.25 Choux Pastry with Tea Matcha Pastry Cream, Anglaise Espuma & Honeycomb