DINNER MENU Starters * Homemade breaded brie chunks with cranberry jelly. * Tossed chicken and mango salad with avocado. * Prawn skewers with pineapple & peppers and a chilli glaze. * Creamy garlic mushrooms on sourdough toast. * Old post pate homemade chicken liver pate with toasted brioche and red onion marmalade.
Mains * Rolled flank steak stuffed with spinach, mushrooms, bell peppers and smoked bacon served with bearnaise sauce on a bed of couscous. * Herb Crusted Hake on a bed of provencal sauce. * Bangers and mash in a red onion gravy. * Old Post breast of chicken served with honey roasted root veg and a nutmeg jus. * Darne of Salmon on a bed of spinach with a citrus cream sauce. * Roasted chunky ratatouille cannelloni.
All served with your choice of pototoes. Fillet and Sirlion steaks available on request please ask your server for size and price.
2 course â‚Ź19.50 3 course â‚Ź22.50
HAPPY ENDINGS Teresa’s Chocolate and orange bomb Traditional Apple Pie served with fresh cream Pear flan Selection of Ice Cream (Vanilla, Strawberry, Chocolate)
BEVERAGES Bottle of Beer (Heineken, Budweiser, Coors lite .Harp, Bulmer’s, Guinness)
4.50
Minerals (Coke, Diet Coke, Fanta, Sprite)
2..00
Orange & Apple juice, Milk , Irish Spring Water Still or Sparkling
2.00
Colombian Filter Coffee
2.00
Espresso
2.10
Café Latte , Cappuccino, Hot Chocolate
2.75
Tea, Organic Herbal Teas
2.00
Irish, Baileys and French Coffee
6.00