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Sample Menu of Table D hote Sunday Lunch Menu


Sample Menu of the Table D’hôte Sunday Lunch Menu


Starters

french onion soup
with baked gruyere crouton

salmon nicoise
quail egg and light tarragon mayonnaise

shrimp and prawn cocktail
pineapple salsa, quail egg, spiced marie rose sauce

st. tola goat cheese brulee
smokey tomato chutney and toasted sourdough

smoked duck salad
Thai glass noodles, ginger and honey dressing

poached pear and pomegranate salad
cashel blue and herb vinaigrette


Main Courses 

Herbert Park Hotel Roast of the Day

roast leg of Wicklow lamb with thyme jus

irish roast sirloin of beef with green peppercorn sauce

roasted glin valley free range chicken with fresh herbs
stuffing & mushroom sauce

all above dishes are served with selection of potatoes and seasonal vegetables

baked hake fillet and shrimp Rockefeller
boulangere potatoes and sauté spinach

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 patissiere

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


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