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Sample Menu of the Pavilion Restaurant Table d hote Lunch Menu

A sample menu of Table D’hôte Lunch Menu

 

Starters

french onion soup
with baked gruyere crouton
salmon nicoise
quail egg and light tarragon mayonnaise
shrimp and prawn cocktail
with pineapple salsa, quail egg, spiced marie rose sauce
st. tola goat cheese brulee
smokey tomato chutney and toasted sourdough
smoked duck salad
thai glass noodle, ginger and honey dressing
poached pear and pomegranate salad
cashel blue and herb vinaigrette

 

Main Courses 

silver hill duck leg confit
smokey streaky bacon and white bean cassoulet
pistachio crusted rack of Wicklow lamb *
cooleeney mash, glazed asparagus and thyme jus
8oz Irish fillet steak** or grilled 8oz Irish sirloin steak*
dauphinoise potato, baby shallots confit and café de Paris butter
baked hake fillet and shrimp Rockefeller
boulangere potatoes and saute spinach
seafood linguine with sundried tomato crème sauce
linguine pasta with fish in season, prawns and roaring bay mussels
baked salmon
green pea mash and minted yogurt sauce
wild mushroom risotto
broadbean and seasonal vegetables

 

Desserts

white chocolate and banana brownie
dulce de leche and vanilla ice cream
apple tart fine
carmelita ice cream and butterscotch sauce
mixed berries and sherry trifle
crème patisserie
pear and almond crumble
vanilla bean and crème anglaise
cheese board*
comté, sainte-maure de touraine, cooleeney, hegarty’s cheddar,
cashel blue, grapes, walnuts, chutney and biscuit


Freshly Brewed Coffee or Tea


Two Courses - €28.50 Three Courses - €33.50
* €4.50 supplement
** €6.50 supplement


There is no service charge at Herbert Park Hotel
All our fresh meat and seafood are of traceable Irish origin and sourced
from the highest quality Irish suppliers
This menu contains allergens, should you require advice please ask a staff member