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 venison; Sautéed 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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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.

Max's