Jim Edwards / Menu

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Cornets of Smoked Salmon & Prawns
served on seasonal leaves with Marie-Rose Sauce

Butter smooth Chicken Liver Pate
with Cumberland Sauce

Golden Fried Mushrooms
with Vegetable Mayonnaise

Mussels toasted with Garlic Breadcrumbs

Kidneys "Madeira"
Juicy lambs kidneys & mushrooms spiked with flavours of madeira
& garlic, served on hot toast

Crab Claws
Tossed in Garlic Butter

Deep Fried Brie
with Port Wine Sauce

1/2 doz. Kinsale Oysters - natural

1/2 doz. Kinsale Oysters
cooked gently in their own juices and finished under the grill with beurre blanc sauce


Seafood Chowder - Garlic Bread
Soup of the Day

Meat Dishes

Honey Roasted Rack of Spring Lamb
with Rosemary & Garlic Gravy

Roast Farmyard Duckling
Half a free range duckling served with black currant & cassis sauce

Roast Chicken wrapped in Bacon
with sausage and mushroom stuffing, served with thyme jus and red onion marmalade

Grilled Sirloin Steak 12 ounce

Prime Fillet Steak 9oz.

Grilled T- Bone Steak 16oz

All Above steaks can be served with a choice of black peppercorn sauce, mushroom and red wine sauce or garlic butter

Vegatarian Milli Feuille
Layers of puff pastry filled with creamy vegtables and served with tossed salad.- €14.50

All main courses are served with a selection of fresh vegetables, potatoes and french fries

Fish Dishes

Saute King Prawns
served with a delicious basil, garlic & cream sauce

King Prawn Scampi
Deep fried and served with tartare sauce

Medallions of Monkfish
with spring onion, ginger and lime dressing

Grilled Black Sole on the Bone
with lemon & Parsley Butter

Baked Fillets of Cod
with Blue Cheese Crust

Pan Fried Hake
with Smoked Salmon Butter

Salmon "En Croute"
Fresh Kinsale Salmon wrapped in Puff Pastry & served with a fennel butter sauce

Baked Scallops "Mornay"
creamy white wine & cheese sauce

Kinsale Seafood Platter (cold)
Lobster, oyster, prawns, crab, smoked salmon, mussels & fresh salmon

Fresh Lobster from the Tank
served to your own requirements