Introducing Kiwi Fusion: our new summer suppers

Appetizers

Seafood Chowder  Fresh seafood in a creamy dill and fish soup  Cup 7  Bowl 11.50

Steamed Chilli Mussels  Fresh mussels steamed in lemongrass, ginger and chilli with a vine tomato and garlic sauce  12

Half Dozen Fresh Oysters  Served on a bed of crushed ice  14

Funghi Al Forno Ripieni di Mascarpone  Baked garlic mushrooms stuffed with mascarpone cheese, infused with a hint of finely chopped deseeded chilli, ground black pepper and chopped oregano leaves  9

Bruschetta Formaggio Chevre  Roasted red pepper, cherry tomatoes and olives topped with baked goats cheese on a garlic ciabatta crust, served with mixed leaves and a sun baked tomato and black olive tapenade  10

Butterflied Basil Tiger Prawns  Grilled tiger prawns in a basil, chilli and garlic butter served with warm crusty bread for dipping  9.50

Tian of Crabmeat  Freshly served crabmeat with dill and lemon juice served on crushed baby beets and topped with a curried crème fraiche  11.50

Spiced Beef with Pak Choi, Mushroom and Noodles  Wok fried strips of Sirloin beef in cumin, chilli and ginger. A zesty fresh dish tossed in noodles and Asian broth  9.50

Summer Salads

Warm Poached Egg, Parmesan and baby Spinach Salad  Mixed leaves with layers of aged parmesan cheese, baby spinach, rustic vine tomatoes and garlic ciabatta chunks topped with a warm poached egg  Small 8  Large 15

Feta Cheese, Baby Beetroot and Green Bean Salad  Mixed leaves tossed with feta, baby beets and crunchy green beans, cucumber, vine tomatoes and olives, garnished with strawberry balsamic vinaigrette  Small 8 Large 15

Pear and Parma Salad  Succulent pear wrapped in Parma ham on a bed of rocket infused salad, aged parmesan shavings, toasted pine nuts and a raspberry balsamic dressing  Small 8.50  Large 16

Warm Sesame Chicken, Lime & Mango Salad  Sesame chicken tossed in artisan leaves with carrot ribbons and spring onions with sprigs of mint and coriander and finished with a lime and mango compote   Small  9  Large 17

Main Course

Oven-baked Sea Bass  Sea bass fillets marinated in garlic, ginger, lemongrass, and herbs and served with asparagus and couscous and complimented with a coriander and lime beurre blanc  TBC

Lobster and Shrimp Linguine  Freshly steamed lobster and shrimp in a cream tarragon and Dijon mustard sauce, tossed in linguine pasta and topped with parmesan shavings and finished au gratin  24.95

Pan Roast Chicken  Fillet of Chicken stuffed with smoked salmon, avocado, and blue cheese with a wild mushroom sauce and served on a spring onion mash  21.95

Limerick Ham  Traditional Irish dish of slowly simmered ham in Cider, leek and Juniper berries. Finished in the oven with cloves and mustard and served on a bed of Dublin Champ with sautéed cabbage and drizzled with parsley infused white sauce  18.00

Medallions of Sirloin Beef Napolini  Tender strips of sirloin stuffed with a duxelle of wild mushrooms, chorizo, sautéed red onion and Italian cheddar, served on a bed of basil infused creamy mash, garnished with a light red wine, leek and tomato jus  25.50

Tagliatelle Al’Ortolana  Roasted Mediterranean vegetables, artichoke hearts and wild mushrooms in a sun blushed tomato sauce, garnished with a zesty crème fraiche  19.50

Head Chef: Sinead Lyons

Assistant Chef: Patrick Flinn

Prices and items subject to change without notice

Comments

[Swintana]

Desserts? Perhaps they are here but I don't see them. The use of 'bold' to seperate titles from contents (i.e. in menus) would be great!