Sunday Lunch Menu  2010

Please note: Sample menu only.

Starters

Caramelized white onion tart
Cashel blue cheese 6.00

Chicken liver terrine
With apricot puree toasted bread.6.00

Celeriac and fennel soup  5.00

Smoke salmon pate and toasted bread. 6.00

Mains

Slow roast suckling pig, Braised red cabbage, cinnamon apple puree, fondant potato and brandy jus 14.50

Fillet of corn-fed chicken
Sautéed wild mushroom wilted spinach.12.50

Smoke haddock fishcake
Green beans Tomato and tarragon sauce.15.50

Risotto
Butternut squash, ricotta cheese and truffle 10.50 

Ronnie’s burger & chips 12.50
Homemade steak burger, served with tomato chutney, cheddar cheese

Classic chicken Caesar salad 10.00

Grilled Sirloin Steak, Skin on Chips 14.50

Desserts

White and dark chocolate mousse with raspberries’             5.50

Bread and Butter Pudding made with panatone and crème anglaise 5.50

Cheese Plate with grapes and apple 5.50

Ice cream selection 5.50