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  • The River Room - Easter Sunday 2013

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    galgorm
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    Why not book your table today by calling 028 2588 1001 today? The finest produce and selection of wines await you at the River Room Restaurant with its floor to ceiling windows offering panoramic views across the river Maine where you may just spot our resident heron fishing for his supper! Recently awarded the coveted 2 AA Rosettes for culinary excellence, let your palette be revived by some truly memorable food

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    Why not book your table today by calling 028 2588 1001 today? The finest produce and selection of wines await you at the River Room Restaurant with its floor to ceiling windows offering panoramic views across the river Maine where you may just spot our resident heron fishing for his supper! Recently awarded the coveted 2 AA Rosettes for culinary excellence, let your palette be revived by some truly memorable food

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    2K views1 page

    The River Room - Easter Sunday 2013

    Uploaded by

    galgorm
    Why not book your table today by calling 028 2588 1001 today? The finest produce and selection of wines await you at the River Room Restaurant with its floor to ceiling windows offering panoramic views across the river Maine where you may just spot our resident heron fishing for his supper! Recently awarded the coveted 2 AA Rosettes for culinary excellence, let your palette be revived by some truly memorable food

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
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    The River Room

    Easter Sunday Lunch Starter


    Cont of Lissara duck, apple chutney, herb salad, sage sauce Grilled English asparagus, champ sauce, watercress, true oil Gravadlax of Glenarm salmon, cucumber, beetroot, new potato & horseradish Ballotine of ham shank & black pudding, cont egg yolk, English mustard, pea shoots

    Main Course
    Atlantic cod, champ potato, warm shrimps, salsify, leeks & nutmeg Whole roast Dover sole, new potatoes, sprouting broccoli & Barnaise Breast & leg of corn fed chicken, mushroom risotto, broad beans, baby carrots, tarragon & white wine Roast ribeye of Co. Antrim beef, Yorkshire pudding, roast & creamed potatoes, seasonal vegetables, Madeira sauce

    Dessert
    Burnt vanilla custard, rhubarb & ginger Lemon tart, raspberries, raspberry sorbet Pav of Valrhona chocolate, banana, walnut & salted caramel Irish cheese & biscuits

    Coee and Petit Fours

    28.00 per person


    A discretionary 10% gratuity will be added to your bill

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