EASTER MENU STARTERS Chicken Liver Pate, Red Onion Chutney

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Please inform your server of any dietary requirements before ordering Thank You EASTER MENU STARTERS Chicken Liver Pate, red onion chutney and warm brioche Fresh Soup of the Day, served with a crisp bread roll Crispy Chilli Beef, glazed vegetables, garlic and ginger noodles Goats Cheese Fritters, sweet beetroot puree, carrot & rocket salad Roast Pepper & Cheddar Filled Mushrooms, with fiery tomato salsa Tempura of Chicken, drizzled with Yum’s unique sauces MAINS Slow Roast Pork Belly, black pudding parfait, confit carrots, champ, cider & chorizo jus Aromatic Thai Green Chicken and Seasonal Vegetable Curry, served with scented basmati rice Moroccan Spiced Beef, wok fried onion, mushroom and pok choi with honey, chilli & garlic noodles Pan Fried Breast of Chicken, peppercorn and brandy sauce, seasonal vegetables & buttery mash Prime 12oz Dry Aged Sirloin Steak, sautéed onion & mushrooms (£6 supplement) Pan Fried Hake served with champ creamy chowder, glazed carrots and crispy tobacco onions Stuffed Roast Chicken & Ham with stuffing, gravy, fresh vegetables and choice of potatoes Glazed Roast Horseshoe Gammon, gravy, fresh vegetables and choice of potatoes Braised Shin of Beef, colcannon mash, root vegetables & a rich onion gravy SWEETS Spiced Toffee & Apple Crumble Crème Brulee with Berry Coulis Hot Chocolate Fudge Cake Fresh Fruit Pavlova Sticky Toffee Pudding with hot butterscotch sauce Cheesecake of the day (All of the above is served with Fresh Cream or Ice Cream) Selection of Ice Cream 2 COURSE £16.95 3 COURSES £19.95 .

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Irish Corned Beef: a Culinary History
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2011-04-01 Irish Corned Beef: A Culinary History Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Pádraic Óg Gallagher Gallagher's Boxty House, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Recommended Citation Mac Con Iomaire, M. and P. Gallagher (2011) Irish Corned Beef: A Culinary History. Journal of Culinary Science and Technology. Vol 9, No. 1 This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Irish Corned Beef: A Culinary History ABSTRACT This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle Acts of 1663 and 1667 affected the export trade of live cattle and led to a growing trade in salted Irish beef, centred principally on the city of Cork.
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Make History Here… Thank you for considering us at The Historic Inns of Annapolis to host your Letter from upcoming event. Special occasions are worth celebrating and we think our Our Catering beautiful Historic venue is a great place Department to make history! We are delighted you are thinking of the MENU SELECTION Historic Inns of Annapolis to host your Please advise our Catering Department of your menu selections at your earliest convenience, but no later than three weeks prior special event. Celebrated occasions require to your scheduled function. The foregoing menu offerings are by focused attention to detail, impeccable no means a limit of our total capabilities. Our Catering Specialist welcomes the opportunity to submit additional menu proposals to timing, and food preparations that surpass suit your individual needs. everyone’s expectations. Flawless events are GUARANTEES what we do best… Overtime! A guarantee is required for all meal functions. Your Catering Executive must be notifi ed by 12:00 noon, three business days It begins with your Catering Specialist, prior to your event, of the exact number of guests you wish to guarantee. The Historic Inns will prepare for fi ve percent (5%) who organizes your menu selection with over your guarantee. In no case will the Historic Inns allow for a drop in guarantee numbers within this period to function. The bill our Executive Chef. They will take the necessary will be prepared for the guarantee number, or the actual number steps in the preparation and execution of your served, whichever is greater. In the event that the guarantee is not received by the above deadline, the original estimated attendance, event, coordinating the staff in perfect harmony, as indicated on the Banquet Event Order, would be billed.
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