6oz Dry Aged Fillet Steak with Lobster and Lambay Island Crab Claws and Prawns in Garlic Butter
Wild Irish Turbot with Howth Bay Lobster, Prawn & Smoked Salmon Fishcakes
Tender-Stem Broccoli and a White Wine Cream with Mussels
16hr Slow Roasted Featherblade of Wexford Beef
with Classic Champ Mash, Fried Onions and a Beef Stock Gravy
20oz T-Bone Steak Cooked on the Chargrill
Served with Sautéed Onions, Onion Rings, Chips & Pepper Sauce
We are supplied by many small Irish suppliers, our fish comes direct from the boats or from Kish Fish - who give us the freshest seafood in the country.
Beef - Aged by MIchael Madden and mostly sourced from Joe Campbell's Farm in Drunshambo.Lamb is from Charlie McCarthy in Kenmare.
Chicken is always Irish and mostly Free Range.
Lobster comes from Steven Farren's small one man boat in Howth.
Our Crab comes from a small boat that fishes off lambay island and comes directly to us, straight off the boat.
Eggs come from Brian Manning's Free Range Farm in Lispole Co. Kerry and most of our vegetables come from McCormack's Family Farm.
Cheeses and Olives are from Sheridan's - the finest cheesemongers in the country and our veal comes from John O'Reilly - 2 shops down from the restaurant.
Naturally, this produce changes constantly ( for example we might get our beef from Delaney's Farm in Wexford if we run out of Charlies ) so please feel free to double check our sourcing on the day with our staff or chefs.Enjoy
This is a sample menu, you can most likely find todays live menu on Facebookhttps://www.facebook.com/MichaelsMountMerrion/