| SUPPER MENU |
|
| French onion soup topped with cheese and baked |
20 |
Traditional Caesar salad with anchovies, parmesan,
coddled egg and Caesar dressing |
28 |
| Beetroot and tomato tartare with whipped Brie |
25 |
Steak tartare rolled in beef carpaccio with pickled
radish and a Dijon mustard truffle cream |
28 |
Soft shell tempura crab, on a savoury custard
with a crab and bell pepper salad |
28 |
Raw spinach salad with sautéed chicken livers,
onions, bacon and a warm vinaigrette |
25 |
Wild mushroom and truffle risotto with prosciutto
and a fried duck egg |
28 |
Sauteed scallops on squid ink pasta with a
lemon, saffron and garlic cream sauce |
32 |
Tripe served in a cream, sherry, onion and
green peppercorn sauce |
25 |
| Corned beef hash with a fried duck egg |
25 |
Fresh Italian mozzarella with vine ripened tomatoes,
prawns, basil and an olive oil balsamic dressing |
28 |
Warm spiced confit of pork belly and grilled
scallops with an oriental dressing |
30 |
Sauteed Furiaki coated lambs brains on caponata
with a truffle and wild mushroom jus |
30 |
| A selection of cheeses |
|
| Desserts from the Dessert menu |
|
| Antoine’s coffee |
22 |
| Irish coffee |
18 |
