J.W.’s
BRASSERIE
EARLY
BIRD
2 Course Dinner + Glass of Wine
or Clifford’s Craft Beer = €20 each
Strictly only available Sunday to Thursday night
from 5pm to 6.45pm sharp
Starter
Freshly Prepared Soup of the Moment
GF
Smoked Haddock Fish Cake
Mango and Coriander Salsa
Fan of Galia Melon
GF
Raspberry Sorbet, Kiwi and Strawberry Salsa
Cajun Chicken Caesar Salad
Cos Lettuce, Bacon Lardons, Croutons with House Dressing
Main Course
Herb Crusted Fillet of Cod
Sautéed Potatoes, Semi Sundried Tomatoes with a
White Wine Mustard Seed Sauce
Pan Fried Irish 6oz Sirloin Steak
GF
Horseradish Mash, Onion Marmalade with Peppercorn Sauce
Grilled Breast Of Chicken
GF
Stir Fried Chinese Cabbage, Bean Sprouts, Fig and Spinach Tapenade
Golden Fried Goats Cheese
Mesclun Leaves, Apple and Chili Chutney
All Main Courses Served with Potato and Mixed Vegetables
EXTRA SIDE ORDERS €3.25 EACH
Mashed Potatoes | Fries | Side Salad
Selection of Market Vegetables
Dessert
Cheesecake of the Moment
Served with Crème Chantilly
Baked Apple Pie
Served with Fresh Cream and Mint Anglaise
Warm Sticky Toffee Pudding
Served with Vanilla Ice Cream
Wyatt Dessert Plate
Chef’s Trio of Miniature Desserts with Mint Anglaise
CHOOSE TWO COURSES
Either Starter and Main or Main and Dessert
www.wyatthotel.com
J.W.’s
BRASSERIE
DELUXE
DINNER
FOR TWO
3 Course Dinner for 2 + Bottle of Wine = €60
Served nightly from 5pm to 8.30pm
To Start
Freshly Prepared Soup of the Moment
GF
Smoked Mackerel Pate
Toasted Brioche and Lemon Crème Fraiche
Warm Kelly’s Black Pudding and Pear Salad
Mixed Leaves, Blue Cheese Dressing
Fan of Galia Melon
GF
Kiwi Salsa, Raspberry Sorbet
Marinated Cherry Tomato and Feta Cheese Salad
GF
Balsamic Dressing
The Main Event
Braised Slaney Valley Lamb Shank
GF
Chick Pea and Sweet Potato Cassoulet
Herb Crusted Fillet of Hake
Buttered Asparagus and a Lemon Butter Sauce
Prime Irish 10oz Sirloin Steak
GF
Onion and Thyme Marmalade and Smoked Garlic Butter
Sweet Potato and Gorgonzola Cheese Wellington
Mixed Leaves and House Dressing
Roast Crispy Duck
GF
Stir Fried Vegetables with Orange and Ginger Sauce
All Main Courses Served with Potato and Mixed Vegetables
EXTRA SIDE ORDERS €3.25 EACH
Mashed Potatoes | Fries | Side Salad
Selection of Market Vegetables
To Finish
Wyatt Dessert Plate
Chef’s Trio of Miniature Desserts with Mint Anglaise
Cheesecake of the Moment
Served with Crème Chantilly
Lemon Meringue Pie
Served with Fresh Cream
Warm Sticky Toffee Pudding
Served with With Vanilla Ice Cream
www.wyatthotel.com