ely bar & brasserie / Christmas Menus
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CHRISTMAS LUNCH
starters
fresh soup or broth of the day (v)(c)
served with our homemade Guinnes brown bread
confit Irish chicken terrine (v)
green bean salad & crouton
natural smoked kilkeel haddock cake
buttered spinach & curried cauliflower
caramelised onion & chestnut custard tart (v)
mustard cress
mains
salad of beetroot and pickled quail eggs (v) (c)
fingerling potato, wild garlic and clove cream
organic burren liver & bacon
belly bacon, seared calves liver, spring onion mash with caramel apple sauce
market Irish fresh fish of the day
Clare red deer shank
leek & celery casserole, rosemary mash port and juniper jus
Burren topside steak & bearnaise (c)
Double cooked chips and watercress
supplement €5
desserts
lemon curd & whipped mascarpone tart
hazelnut, pistachio and frozen peach yoghurt
trio of homemade ely ice-creams & sorbet (c)
served in a brandy snap
pear & almond frangipane
with vanilla ice crem
Christmas Set Dinner Menu A (€43.50)
Sunday to Wednesday
Starters soup or broth of the day (v) (c)
served with our homemade Guinness brown bread
handcut smoked irish salmon roulade
preserved lemon, herb creme fraiche, frisse
organic burren ham hock & dalkey mustard terrine (c)
pear & date chutney
caramelised onion & chestnut custard tart (v)
Mains
Sustainable Irish fish papiollotes noilly prat & winter vegetables
8oz dry aged sirloin steak
frites, watercress & duck egg bearnaise
Irish west coast chicken casserole (c)
baby potato, celery, onion & wild rice
Salad of beetroots,pickled quail eggs (v)(c)
fingerling potatos,wild garlic&clove cream
Desserts
fig tart&chesnut
ice cream
cardamon and blood orange cheese cake
ice creams selection and sorberts (c)
Christmas Dinner Set Menu B €48.50
Thursday to Saturday
Starters
soup or broth of the day (v) (c)
served with our homemade Guinness brown bread
foai gras and chicken liver parfait
late season apple&all spice chutney, brioshe (c)
truffle and ricotta ravioli (v)
young winter vegetables&herb nage
salted halibut croquettes
parsnip and leek fondue,lemon
organic burren beef carpaccio(c)
rocket&parmesan salad,horseradish cream
Mains
Italian porcini chesnut arborrio rissotto (v) (c)
wild mushroom sauce & green beans
pan roasted Mallard duck breast
fondant potato,braised red cabbage,redcurrant jus
8oz dry aged beef fillet (c)
parsley buttered potato,watercress and madeira jus
slow cooked organic Craggy island lamb shank
thyme&parsnip mash,smoked lamb belly,red pepper and mulled spice jus
pan fried irish sea bass (c)
green onion mash,winter beans,cokel and musel broth
Desserts
fig tart&chesnut
ice cream
cardamon and blood orange cheese cake
ice creams selection and sorbets (c)