The Royal Cork Restaurant has re-opened and your catering team led by Restaurant Manager David Boureau and Chef Gerard O’Sullivan are ready to welcome you back with a great Sunday lunch menu.
7th of March 2010
Warm Smoked Salmon and Pink Shrimp Tartlet set on a mixed Leaf Salad
Fresh Cream of Vegetable Soup
Chef Special Seafood Chowder
Hot Pastry Bouchee of Wild Forest Mushrooms Flamed with Brandy
****
Prime Roast Sirloin of Irish Beef
Roast Stuffed Leg of Lamb with Herb Stuffing Mint Sauce
Roast Stuffed Turkey and Ham Cranberry Sauce
Trio of Salmon Cod and Dublin Bay Prawn with a Lobster Suchet Sauce
Oriental Mixed Vegetable Stirfry with Garlic and Ginger
****
Creamed & Roast Potatoes
Melange of Vegetables
****
Steamed Sultana and Ginger Pudding Vanilla Custard
Or
Black Forest Gateaux
****
Tea or Coffee
€22.95
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