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An Tintain - Image Gallery

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
basil pesto

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.


Main Courses

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

Decafe coffee

Irish coffee

French coffee
Baileys coffee



An Tintain - Restaurant

Duck Tasting Plate

Tian Of Smoked Chicken

Trio Of Pork

Courting Choux Swans


Georgina Campell's Recommended Guide

Trip Advisor

Irish Restaurant Awards 2012

Irish Restaurant Awards 2013

Irish Restaurant Awards 2014

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