Sample Group menus

Menu 2018 Max’s Kinsale €47 per person

Mixed starter plate; (Same for everyone)

  • Ceviche of local Ballan Wrasse, lime and coriander marinade,
  • Fresh local Crab meat with mixed leaves, pink grape fruit and chive and coriander mayonnaise.
  • Soba noodles, sesame oil, slow roasted duck and star anise.

Main Course

  • Prime fish (depending on availability), mussel, leek and chardonnay butter sauce.
  • Grilled fillet of sea bass, celeriac and hazelnut mash, sauté scallop, sugar snaps, celery and mushroom fricassee.
  • Mixed plate of wild Irish venisonSautéed cutlet, loin and medallion, stuffed apple with cranberries, roast parsnip, braised red cabbage, mirza sauce.
  • Braised Pork belly, local cider, red cabbage, pain d’epice crumb.

Mixed Dessert plate;

 Mini vanilla crème brulée, warm sticky toffee pudding, pear and date compote, Vanilla ice cream, meringue and raspberries.

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€35 Menu 2018 Max’s Kinsale

To start

  • Seafood plate with Ceviche of local Ballan Wrasse/salmon gravad lax/ seared scallop with white pudding.
  • Crispy parcel of brie, sweet onion & dried fig marmalade, mesclun salad
  • Soba noodles, sesame oil, slow roasted duck and star anise.
  • Singapore style rice noodles with vegetable and prawn.

Main Course

  •  Grilled fillet of sea bass, celeriac and hazelnut mash, sauté scallop, French bean and mushroom fricassee.
  • Sautéed fillet of Hake, mixed vegetable, lemon grass, chili & fresh coriander butter sauce.
  •  Sauté pave of Irish venison, stuffed apple with cranberries, roast parsnip, braised red cabbage, mirza sauce.
  • Balti curry, basmati rice. (Vegetarian)
  • Braised Pork belly, local cider, red cabbage, pain d’epice crumb.

 Dessert plate including;

 Mini vanilla crème brulée, warm sticky toffee pudding, pear and date compote, Vanilla ice cream, meringue and raspberries.

 

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