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St Patrick’s Weekend

St Patricks Day Breda Murphy Restaurant

Friday 16th March 2018 – St Patrick’s Dinner

Tables 6.30pm – 9pm Reservations on tel. 01254 823446

We’re celebrating St Patrick’s so book in advance and reserve your table for Irish music, food, drink and great hospitality!

Starters

Jamesons cured salmon fillet with crab fritters, cockle popcorn, orange and chive dressing 7.00

Pan fried fillet of mackerel with beetroot and dill salad and buttermilk panacotta 7.00

Goosnargh chicken liver parfait served on toasted soda bread with crispy bacon and sauterne jelly 7.00

‘Bacon and eggs’ slow cooked smoked pork belly with crispy hens egg and homemade HP sauce 7.00

Kerr’s Pink potato and leek soup with truffle oil and Irish beer bread (v) 5.75

Mains

Traditional Irish stew with lamb, potatoes, carrots and pickled red cabbage 20.00

Pan fried fillet of hake fillet with mussels, Irish cider and parsley cake 24.00

Sirloin of beef with pearl barley risotto, glazed oyster, roast garlic and parsley purée 26.50

Mushroom & ale suet pudding with white onion soubise, triple cooked chips & milk braised scallions (v) 14.50

Desserts

Salted caramel Irish Whiskey bread and butter pudding with iced clotted cream 6.50

Baileys panacotta with espresso sorbet, black berrys and white chocolate brownie 6.50

Vanilla buttermilk pudding with poached organic Irish rhubarb and ginger cinder toffee 6.50

A selection of Irish artisan cheese and tipsy loaf 8.25

Saturday 17th March 2018 – St Patrick’s Day lunch

Table d’hote 3 courses menu £25pp

Bookings from 11.30am – 3pm, Reservations on tel. 01254 823446

Starters

Goosnargh chicken liver parfait served on toasted soda bread with crispy bacon and sauterne jelly.

Kerr’s Pink potato and leek soup with truffle oil and Irish beer bread (v).

Mains

Traditional Irish stew with lamb, potatoes, carrots and pickled red cabbage.

Dublin Coddle an Irish sausage, bacon, onion and potato hot pot.

Desserts

Baileys and date sponge with parsnip crisps.

Vanilla buttermilk pudding with poached organic Irish rhubarb and ginger cinder toffee.

Saturday 17th March 2018 – St Patrick’s Dinner

Tables 6.30pm – 9pm Reservations on tel. 01254 823446 (£10 per person deposit required to confirm your booking)

We’re celebrating St Patrick’s night so book in advance and reserve your table for a delicious 5 course A la Carte Irish menu, Irish drink, live music and great hospitality!

Canapés on arrival

Starters

Jamesons cured salmon fillet with crab fritters, cockle popcorn, orange and chive dressing.

Pan fried fillet of mackerel with beetroot and dill salad and buttermilk panacotta.

Goosnargh chicken liver parfait served on toasted soda bread with crispy bacon and sauterne jelly.

‘Bacon and eggs’ slow cooked smoked pork belly with crispy hens egg and homemade HP sauce.

Kerr’s Pink potato and leek soup with truffle oil and Irish beer bread (v).

Mains

Traditional Irish stew with lamb, potatoes, carrots and pickled red cabbage.

Pan fried fillet of hake fillet with mussels, Irish cider and parsley cake.

Sirloin of beef with pearl barley risotto, glazed oyster, roast garlic and parsley purée (Supplement £2.50).

Mushroom and ale suet pudding with white onion soubise, triple cooked chips and milk braised scallions (v).

Desserts

Salted caramel Irish Whiskey bread and butter pudding with iced clotted cream

Baileys panacotta with espresso sorbet, black berrys and white chocolate brownie.

Vanilla buttermilk pudding with poached organic Irish rhubarb and ginger cinder toffee.

A selection of Irish artisan cheese and tipsy loaf (Supplement £3.50)

Freshly ground coffee or Dublin tea with petit fours

£50 per person