Seafood and specials 11th-12th November 2016

A la Carte Specials

Fresh fish

Black Sole, grilled whole on the bone herb butter. €28-30

Pan fried medallions of Monkfish with cumin,warm butternut squash chutney and a beurre blanc. €26

Sautéed fillet of Hake, Mediterranean style(medley of cumin, black olives, saffron, curry& lemon crab base sauce). €22.90

Ling; Sauté medallions with a sun dried tomato and wild garlic butter sauce. €22.90

Sea bass;Grilled fillet of Sea bass, leek & pink peppercorn butter sauce. €24.50

Full Early Menu (link) two course €25 6pm-7.15pm last orders 7pm sat

Specials early menu

Extra starters;

Steamed Mussels, white wine cream, vegetable julienne and garlic. €8.50

Lamb Rendang.

Starters

Grilled mussels with garlic butter,parsley & breadcrumbs.

Sauté Irish Squid, chorizo, thyme,leeks & mixed rice timbale.

Max’s fresh homemade soup of the day.

Crispy parcel of brie, sweet onion &dried fig marmalade, mesclun salad.

Early menu fish

Sautéed fillet of Hake, Mediterranean style(medley of cumin, black olives, saffron, curry& lemon crab base sauce).

Ling, Sautéed medallions of fresh ling, sun dried tomato and flat parsley butter sauce.

Thorn back Ray wing, pan fried with capers and lemon dice.

Meat Special

Duck leg Tagine, with sweet potato, butternut squash dried apricots and pickled lemons.

Braised Kilbrittan Pork belly with local cider, pain d’epice crumb.

Max's