Easter Sunday at Gillies Restaurant

Starters

Cream of Celeriac Soup

Malt, crispy pork crackling, house bread, whipped butter

Truffled Irish Goat’s Cheese Mousse

Beetroot, sweet onion, crouton, cress

Salt & Chilli Chicken

Asian slaw, sriracha mayonnaise

Whipped Duck Liver Parfait

Cider, pickled onion, toasted bread

Ewing's Smoked Salmon

Sour cream & chive hash brown, béarnaise sauce, egg yolk

Roasts

Slow Roast Dry Aged Sirloin (Served Pink)

Yorkshire pudding, horseradish emulsion, red wine jus

Sugar Pit Pork Loin

Roasted apple sauce, red wine jus

Roast Breast of Chicken

Caramelised shallot, red wine jus

Fillet of Cod

Cauliflower purée, roast cauliflower, bisque

Roasted Lamb Rump

Mint sauce, red wine jus

Vegetable Wellington

Curried parsnip & butternut squash, puff pastry

(Served with roast potatoes, buttered mash, honey glazed carrots & parsnips)

Mains

Classic Steakhouse Burger

Cheddar, baby gem, tomato, onion ring, tomato & gherkin relish, triple cooked chips

Chicken Kiev

Garlic & tarragon butter, local mixed leaves, Koffmann fries

Braised Daube of Beef

Roast shallot, black garlic, herb mash, beef fat crumb

Vegetarian Burger

Brioche bun, gem lettuce, smoked cheddar, sundried tomato, onion ring, relish, triple cooked chips

Desserts

Basque Cheesecake

Blackberry & lemon compote

Chocolate Globe

Dark chocolate sphere, chocolate crémeux, rice pop crisp, dulce de leche, vanilla ice cream, hot chocolate sauce

Apple Crumble Sundae

Spiced apple compote, vanilla crumble, caramel sauce, brown butter ice cream

Traditional Sticky Toffee Pudding

Brandy snap crisp, toffee sauce, vanilla ice cream

Chocolate, Coconut & Almond Mousse

Almond praline, chocolate sauce, vanilla ice cream

Selection of Irish Cheese & Biscuits

Mileen's, Cashel Blue, Knockanore

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.