new menu b · 2020. 7. 15. · herb scented fresh vine tomatoes, buffalo mozzarella pearls, onion...
TRANSCRIPT
ALLERGENS 1.Cereal 2.Peanuts 3.Nuts 4.Milk 5.Crustaceans 6.Mollusc 7.Eggs 8.Fish 9.Celery 10.Lupin 11.Mustard 12.Sesame Seeds 13.Soya 14.Sulphar Dioxide
THE ASHE HOTEL Maine St, Tralee, Kerry
066 7106300 [email protected]. www.theashehotel.ie
MENU B
TO START
CHEFS HOMEMADE SOUP OF THE DAY ( 4,9,11) (GF) (V) With our own artisan bread ( 1,4,7,12,13 )
KENMARE BAY SEAFOOD & SHELLFISH CHOWDER ( 4,5,6,8,9,13,14 ) With our own artisan bread (1,4,7,12,13 )
PIL PIL KING PRAWNS ( 1,4,5,13 ) Succulent plump prawns sautéed in homemade pil pil sauce with lemon and scallion
garlic scented crusty bloomer bread for tearing & dipping
DUO OF BLUEBELL FALLS GOATS’ CHEESE SALAD ( 1,4,7,12,13,14 ) (V) Panko and seeds crumbed bon bons, Sunhill honey & thyme scented goats’ cheese mousse,
sherry & beet aioli, basil croute, wild rocket olive oil
ALFIES SPECIAL SMOKED CHICKEN BRUSCHETTA ( 1,4,7,13 ) Herb scented fresh vine tomatoes, buffalo mozzarella pearls, onion & garlic butter
on toasted Bàcùs bloomer bread, drizzled with homemade basil pesto
MAIN COURSE
SIRLOIN OF IRISH STEAK (4,13,14 ) Pan seared 10oz steak with sautéed wild mushrooms and scallions,
roasted cherry vine tomato, fondant potato and green peppercorn sauce
FILLET OF SEABASS ( 1, 4, 8, 9, 11,13 ) Grilled Atlantic SeaBass fillet with lightly spiced Mediterranean vegetables & buttered asparagus spears
drizzled with herb scented sun blushed tomato, onion & lime salsa. Served with market vegetables
BUTTER ROASTED SUPREME OF CHICKEN ( 1, 4,9,13,14 ) With grilled wild mushrooms, tender stem broccoli & streaky bacon flakes, coated in a rich red wine jus
CREAMY TAGLIATELLE PASTA ( 1,4,7,9,13,14 ) ( V ) Wild mushrooms, baby spinach, cherry tomatoes, sugar snap peas bound in a light chardonnay sauce,
finished with parmesan shavings & garlic scented flat bread croute
DESSERT
THE ASHE STYLE LEMON TART ( 1,4,7 ) Rich buttery shortcrust pastry filled with a smooth, tangy lemon filling
, served with orange crème fraiche
RICH CHOCOLATE AND RUM POT ( 1,4,7,13,14 ) Dark chocolate mousse with a touch of rum, served with a winter berry compote
& vanilla biscuits
NEW YORK STYLE CHEESECAKE (1,4,7 ) With a berry compote and raspberry sorbet
SELECTION OF LUXURY ICE CREAMS ( 4 ) With butterscotch sauce
SERVED WITH FRESHLY BREWED TEA & COFFEE
€32 PER PERSON, MINIMUM NUMBER OF GUESTS 20