Easter Sunday at Castle Kitchen + Bar

Starters

Curried Cauliflower Soup

Irish cheddar, curry oil, crusty bread

Local Prawn Cocktail

Gem lettuce, cucumber, Marie Rose sauce, treacle wheaten bread

Dressed Burrata

Caramelised onion, crispy chilli oil, crostini

Whipped Duck Liver Pâté

Gooseberry chutney, pickles, toast

Mains

Roast Irish Sirloin

Yorkshire pudding, roast potato, red wine jus

Roast Local Lamb Rump

Pea purée, pressed lamb shoulder, mint jus

Chicken Supreme

Confit carrot, herb stuffing, cranberry jus

Pan Fried Seabass

Spring vegetable risotto, truffle dressing

Spiced Root Vegetable Wellington

Carrot purée, crispy kale

(Served with root vegetables & creamed potatoes)

Desserts

Sticky Toffee Pudding

Walnuts, butterscotch, vanilla ice cream

Vanilla & Strawberry Panna Cotta

Shortbread

Chocolate Brownie

Salted caramel, honeycomb ice cream

Castle Ice Cream

Miso, hazelnut, caramelised white chocolate

Please inform your server of any allergies or dietary requirements. Careful precautions are taken when preparing dishes, however, the risk for cross contamination is always present. Vegetable oil used has been produced from genetically modified sources. 10% discretionary service charge on tables of 6 or more people.