house specials: from the grill: pasta & salads: … website/dinner_menu.pdfcarl’s recipe house...
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STARTERS:“MACKEREL & JAM”
Crispy fried oat coated mack-erel fillets with homemade
spicy apple chutney. 6.00
“WILD MUSHROOM & SPIN-ACH CREPE”
Savoury crepe filled with a wild mushroom and spinach
fricassee. (v) 6.50
“OLD POST SMOKIES”Carl’s recipe house smoked
fish in a Dijon mustard cream, with smoked brie
crust. 7.00
“GARLIC BREAD”Toasted sourdough loaf
smothered in garlic parsley butter. (v) 4.50
“BAKED GOATS CHEESE”Warm goats cheese crottin with red onion confit and balsamic glaze. (v) 6.50 “CRAYFISH COCKTAIL”
Freshwater crayfish with spiced Marie rose and lime
wedge. 7.00“CHICKEN LIVER PARFAIT”
Our “WORLD” famous pate, with toasted brioche and
fruit compote. 6.50 “BBQ CHICKEN WINGS”
Served with tangy cashel blue dressing. 6.00
HOUSE SPECIALS:“SALMON NICOISE”
Grilled salmon fillet on a salad of tomato, green bean, olive, egg and baby potato.
16.50“LEMON AND LIME CHICKEN”Citrus marinated paillarde of chicken with stir fry veg-etables and coconut, chilli
glaze.13.50
“SEABASS ITALIANO”Pan fried sea bass fillets on a warm Italian style grilled
vegetable salad.16.00
“STICKY CHICKEN SUPREME”Marmalade coated tarragon chicken on creamy whipped potato with choice of sauce.
13.50“SPRING LAMB SPECIAL”New season local lamb,
chef’s choice cut of the week. (P.O.A)
“PORK CUTLET”Chargrilled double pork cut-let with blackpudding and
apple ragout.15.00
“ROAST DUCK”Crispy half duck on duck fat
potato and rocket salad, with orange glaze.
17.00
FROM THE GRILL:PRIME FILLET
10oz (280grm) prime Fillet steak25.00
SIRLOIN STEAK12oz (340grm) Sirloin steak
21.50RIB EYE STEAK
10oz (280grm) Rib steak22.50
Choice of sauces:Green peppercorn cream,
Garlic butter, Beef jus, Blue cheese butter.
All our steaks are cut and cooked to order, ensuring
maximum flavour, moisture and tenderness. If you fancy
a larger cut, just ask! No problem, you call it, we cook
it….At the Old Post office, we also buy our lamb whole and get
it broken down to specific requirements, courtesy of
Coyle’s family butcher, Slane. It gives us complete control
and confidence in our prod-uct.
All of our main course grill dishes come with a choice of
potato.If you have any special die-
tary needs please let us know, so we can try our best to ac-
commodate you
PASTA & SALADS:“BEEF LASAGNE”
Homemade beef lasagne with mixed salad garnish.
11.50“CARBONARA”
Penne pasta in a rich bacon and onion cream, topped
with parmesan cheese.11.50
“SPICY PAPPARADELLE”Papparadelle pasta tossed
with oven roast tomato chilli and artichoke hearts in lem-
on cream.(V)11.50
“CAESAR SALAD”Baby gem lettuce tossed in
our house dressing, with herb croutons, egg and parmesan
shavings. (v)10.00
(Try it with our house smoked chicken) 12.00
“GREEK STYLE SALAD”Traditional style salad of green olives, oven roast to-
mato, cucumber, marinated feta and mesclun leaves.
10.00
THE OLD POST OFFICE BISTRO and B&B.
0419824090LIKE US ON FACEBOOK
EXECUTIVE CHEF: Carl Rennicks