An Tintain - Set Dinner Menu
2 courses €30 Euro
3 course €35 Euro
Gravadlax of Westmeath cured Irish salmon
Served on a warm Seafood pancake with a cherry tomatoe dressing
Tian of smoked Chicken salad topped with a curry crème fraiche
On a beetroot and ceasers dressing
“An Tintain Duck tasting plate “
Roulard of boneless duck, foie-gras of duck pate on a white grape & red pepper compote
Warm portabella mushroom layered with beef tomatoe & mozzarella cheese topped with a
Char grilled boneless Quail served on a thyme rosti with a claret wine jus
Steamed west coast mussels in garlic, white wine & tarragon cream sauce
Tower of Galia,Cantalope & Water Melon topped with a mint jelly
With seasonal soft berrys on a tropical fruit sauce
Millie-fullie of tiger prawns layered with spiced aubergine in a Chablis and wild mushroom cream sauce (€5 supplement)
Golden fried spiced Irish goat’s cheese served on a bed of dressed leaves
with Cumberland sauce
Market fresh Soup of the Evening.
Char Grilled 10oz prime Irish Hereford Sirloin Steak , accompanied by garlic potatoes, flat cap mushroom, cherry tomatoes, served with Pink Pepper-Corn and brandy Sauce.
A trio of Irish Pork “ Pork medallions ,braised belly & spring roll
Presented on an apple & sage jus
Roast Rack of Wicklow lamb served with boulangere potatoes on a honey &thyme jus
Pan fried fillet of sea bass with garlic potatoes, accompanied by steamed mussels in white wine cream sauce.
Baked fillet of monkfish rolled in paprika spices, garnished with king Prawns
on a white wine and nettle cream sauce.
Coq au vin braised “Manor farm” corn fed chicken in a red wine, mushroom shallot and tarragon jus.
Pan fried breast of Barbary duck served pink, carved onto a sweet chilli butter sauce.
Pea and shallot risotto flavoured with ginger and parmesan cheese
All main courses are served with vegetables and potatoe
Side orders: chips €3, Garlic potatoes €3, Side salad €3
Light Belguim Chocolate and caramel mousse trapped in a lattice of white chocolate
Courting choux swans floating on a duo of sauces
with a sugar basket of vanilla ice-crean
Warm apple & Jameson streusel tart with a rum and raison ice-cream
(allow 10 minutes for baking)
Selection of ice-creams served in a light tuille basket
Vanilla sented crème brulee served with short-bread biscuits
Warm milk chocolate mocha tart served with a mint & chocolate chip ice-cream
Classic Italian Tiramisu served on a baileys anglaice
All our desserts are made in the restaurant
Freshly ground coffees