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2 COURSE SPECIAL Phone: 018559638 Amiens St
Email: [email protected] Website: www.mcgettiganscookhouse.ie 2 COURSE SPECIAL Phone: 018559638 Amiens St. Dublin 1 (Available 3pm-7pm Mon - Sun) Enjoy a Starter & Main Course or Main Course & Dessert Facebook.com/McGettigansCookhouseBar for 22.50 Twitter.com/mcgettigansdub LUNCH Choose from our DINNER Served Daily: 12.00 - 3.00pm sumptuous dishes marked * Served Daily: 3.00 - 10.00pm STARTERS SIDES FROM THE GRILL TODAY’S HOMEMADE SOUP 5.95* Skinny fries, smoked paprika aioli 3.50 with freshly baked brown soda bread 28 DAY DRY AGED IRISH BEEF 10oz SIRLOIN STEAK 24.95* Beer battered onion rings 3.50 FIVEMILETOWN GOATS CHEESE 7.50* o in Panko crumb, with baby leaves and beetroot caramel ( 7 supplement applies to 2 course special) Chunky chips, smoked paprika aioli 4.00 10oz RIB-EYE STEAK 23.95* CRISPY CHICKEN WINGS 7.95*/11.95 (o6 supplement applies to 2 course special) in House hot sauce or Teriyaki glaze, Cashel blue aioli Sweet potato fries 4.00 All of our steaks dishes are served with crispy shallots, slow roast tomato, and chunky chips.Choice of Jameson & black pepper cream or garlic & chive butter TIGER PRAWNS PIL-PIL 9.95 Buttered seasonal vegetables 3.50 served on a sizzling pan with chargrilled sourdough ROAST RACK OF IRISH PORK RIBS 18.95 served with corn on the cob, whiskey glaze & triple cooked chips SEAFOOD CHOWDER 9.95 Baby leaf salad with cherry tomatoes, 3.50 cod, salmon & mussels in a creamy dill broth & spring onion tossed in balsamic dressing McGETTIGANS BURGER SELECTION served on a Waterford blaa with -
Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa
foods Article Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa Rachel Kelly 1,2, Tracey Hollowood 3, Anne Hasted 4, Nikos Pagidas 5, Anne Markey 1 and Amalia G. M. Scannell 1,2,6,* 1 UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin D04 V1W8, Ireland; [email protected] (R.K.); [email protected] (A.M.) 2 Sensory Food Network, Dublin D15 DY05, Ireland 3 Sensory Dimensions, Unit F1-F2, Cowlairs, Nottingham, Nottinghamshire NG5 9RA, UK; [email protected] 4 QI Statistics, Penhales, Ruscombe Lane, Ruscombe, Reading RG10 9JN, UK; [email protected] 5 Kerry Europe & Russia, Millennium Park, Naas, Co., Kildare W91 W923, Ireland; [email protected] 6 UCD Institute of Food and Health, University College Dublin, Belfield, Dublin D04 V1W8, Ireland * Correspondence: [email protected] Received: 30 July 2020; Accepted: 31 August 2020; Published: 1 September 2020 Abstract: Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability between product-familiar and product-unfamiliar consumer cohorts in Ireland and the UK, respectively. Familiarity with Blaa impacted consumer liking, particularly with respect to characteristic flour dusting, which is a unique property of Waterford Blaa. UK consumers felt that all Blaas had too much flour. Blaa A had the heaviest amount of flouring and was the least preferred for UK consumers, who liked it significantly less than Irish consumers (p < 0.05). -
A La Carte/ Dinner Menu
STARTERS/tapas/SMALL PLATES Tapas originated in Spain from a bar tenders practice of covering a glass with a tapa (top,cover) whilst a customer was away from their drink. This custom progressed to a chunk of cheese or a few olives being placed on a plate to accompany a drink. Nowadays you can choose from a wide range of appetising varieties, from cold meats and cheeses to elaborately prepared hot dishes of seafood, meat and vegetable from all over the world. Our special menu includes some of the most popular dishes for you to enjoy. Our dishes are appetiser size, served all together, perfect for sharing. We recommend 2 to 3 per person as a main meal or one as a starter Homemade Soup Of The Day 1,3,7,9 Served with Homemade Brown Bread (C) €5.50 Wild Atlantic Way Seafood Chowder 2,4,7,14 Salmon, Cod, Monkfish, Rope Mussels, Julienne of Vegetables, Homemade Brown Bread (C) €8.50 Baked Sneem Black Pudding, Confit Pork belly And Apple Parcel 1,10,12 With Spicy Apple Chutney, Dressed Rocket, Aged Balsamic €9.50 Golden Fried Brie Cheese 1,3,7,8,10 Baby Leaf Salad, Aged Balsamic, Red Currant Jelly €8.95 Salt & Chilli Calamari 1,3,4,7 Lemon Aioli, Rocket Salad €8.95 Glazed Slow Roasted Pork Belly 3,6,10 Guinness Glazed Pork Belly, Sneem Black Pudding, Spicy Apple Puree(C) €9.30 Thai Style Fish Cake 4,7,1 With Cucumber & Mint Raita, Lime & Chilli Oil €9.50 Spanish Style Meatballs 1,3,4,7,8 In a Spicy Tomato Sauce, Basil Pesto, Homebaked Bread €8.95 Patatas Bravas 3,7 Twice Cooked Potatoes, Spicy Tomato Sauce, Roast Garlic Aioli €5.95 (V)(C) Spicy -
Sandra Mitchell & Michael Sloan
C&C Group plc Investor Day | November 2012 Disclaimer This presentation does not constitute an invitation to underwrite, subscribe for, or otherwise acquire or dispose of any shares or other securities of C&C Group plc (the "Company"). The presentation contains forward-looking statements, including statements about the Company's intentions, beliefs and expectations. These statements are based on the Company's current plans, estimates and projections, as well as the Company's expectations of external conditions and events. Forward-looking statements involve inherent risks and uncertainties and speak only as of the date they are made. The Company undertakes no duty to and will not necessarily update any such statements in light of new information or future events, except to the extent required by any applicable law or regulation. Recipients of this presentation are therefore cautioned that a number of important factors could cause actual results or outcomes to differ materially from those expressed in any forward-looking statements. Past performance is no guide to future performance and persons needing advice should consult an independent financial adviser. Bulmers Ltd of Clonmel, Ireland, a company within the C&C Group, owns the trade mark BULMERS® in the Republic of Ireland. Bulmers Ltd is not connected with HP Bulmer Ltd of Hereford, UK. BULMERS ® Original Vintage Cider produced by Bulmers Ltd of Clonmel, Ireland is sold outside the Republic of Ireland under the name MAGNERS® Original Irish Cider. For further information see www.candcgroupplc.com -
A Celebration of Irish Food, Drink & Culture
A CELEBRATION OF IRISH FOOD, DRINK & CULTURE MARCH 12-18 TO SHARE PUB GRUB HAND CUT CHIPS 5 V POTATO LEEK SOUP 4 Rí Rá SALAD 12 GF PUBLICAN’S Malt vinegar mayo Cup of creamy potato Baby spinach, grilled REUBEN 13 soup, crispy potato salmon, goat cheese, Irish Corned beef brisket, CHIPS & CURRY 6 V croutons, frizzled leeks rasher, pickled red onions, grilled rye, house pickled Hand cut chips, creamy lemon-thyme cabbage, Swiss cheese, McDonnells Irish curry PUB POUTINE 11 dressing Marie Rose sauce & sauce Hand cut chips, corned choice of side beef brisket, cheese curds, GALWAY CHICKEN POTATO CAKES 7 V green onion, McDonnells SANDWICH 13 Pan-seared cheddar, HOOLEY KEBAB 12 Grilled chicken, Irish scallion & mashed potato, Irish curry sauce Warm pita, sliced gyro rasher, melted cheddar, savory sour cream, beef, lettuce, tomato, red Irish curry mayo, lettuce, balsamic reduction WINGS 10 onion, Sriracha mayo, Your choice of mild, tomato & choice of side tzatziki sauce & choice SAUSAGE ROLLS 9 Guinness BBQ or Jameson of side Irish sausages wrapped in Whiskey honey glaze THE BURGER * 12 golden baked puff pastry, Choice of cheddar, Swiss Guinness mustard sauce or blue cheese crumbles, P10PORTSMOUTH lettuce, tomato, red onion & choice of side IRISH CLASSICS 2018 LLC PINT ©PERFECT ALL-DAY IRISH BREAKFAST * 14 BEEF & GUINNESS STEW 14 A proper fry-up of two eggs, Irish sausages & Beef, carrots, celery & onions, Guinness stock, rashers, black & white pudding, grilled tomato, mashed potatoes, Irish brown bread sautéed mushrooms, toast CHICKEN BOXTY 14 -
Ireland Heritage Food & Drink C U L T U R E Landscapes on Screen
YOUR TRAVEL MAGAZINE Ireland Heritage Food & Drink C u l t u r e Landscapes On Screen PEACE BRIDGE DERRY~LONDONDERRY HISTORIC FAbulous Food IRELAND’S Amazing IRELAND LANDMARKS & DRINK CULTURE Landscapes ON SCREEN Drama and romance Delicious feasts to Urban escapes filled Discovering Ireland’s Explore real-life Westeros in Ireland’s castles tempt the taste buds with warm welcomes incredible scenery in Northern Ireland MB20USA01TIL Welcome WELCOME TO IRELAND If modern lifelife hashas leftleft youyou yearningyearning for for more more authentic authenticexperiences, experiences, then the island then ofthe Ireland island is of the Ireland perfect is theantidote. perfect You antidote. see, Ireland You see,is more Ireland than is justmore a than justdestination, a destination, it’s a feeling… it’s a feeling. It’s the thrill of standing at the top of Donegal’s Slieve League cliffs along the Wild Atlantic Way. It’s the sensation you get at a traditional Irish music session, such as the ones that kick off in Matt Molloy’s of Westport, County Mayo, or the House of McDonnell in Ballycastle, County Antrim. It’s the cool touch of the ancient stones that dot the island’sthe islands landscapes, of Lough from Erne, Wexford County Fermanagh. to Kerry, and The the echoesshipbuilding of the heritageshipbuilding of Belfast: heritage the of city Belfast, that built Titanic the Town.Titanic. It’s And the the chance chance to seeto see the the thrilling real-life real-life locations locationsfor HBO’s fromGame HBO’s of Thrones Game® ofor Thronesthe views®, and from Star a JediWars Episodesknight’s islandVII and hideaway, VIII. -
Breakfast Served Until 12Pm Salads
Breakfast Served until 12pm Sourdough Toast 1-6 €2.85 Preserves & butter Classic Buttermilk Scone 1-6-3 €3.50 Seasonal Preserves & Clotted Cream Add freshly brewed tea or coffee €6.50 Home Baked Cakes & Biscuits 1-6-3 €3.50 Your selection of today’s freshly baked treats Add freshly brewed tea or coffee €6.50 Breakfast Muffin 1-3-6 €9.95 Toasted Muffin, Creamed Scrambled Eggs & Irish Smoked Salmon Poached Eggs 1-3-6-11 €6.45 Grilled Sourdough Toast & Free Range Poached eggs Full Irish Breakfast( Available All Day) 1-3-6-11 €12.75 Irish Pork Sausages, Back Bacon Rashers, Free Range Eggs, Hash Brown, Grilled Field Mushroom, Black & White Pudding, Baked Beans, Toast and freshly brewed tea or coffee Par 3 Breakfast Bap 1-3-6-11 €7.95 Bacon Back Rasher, Irish Pork Sausage & Free Range Fried Egg served on Waterford Blaa Eggs Benedict 1-3-6 €9.95 Poached Eggs, Hollandaise Sauce, Glazed Irish Ham & Sautéed Spinach Homemade Porridge 1-7 €5.45 Seasonal Berries & Organic Honey Salads Super Food Salad 6-10 V €12.45 Grilled Chicken Caesar 7-9 €15.95 Spice Red Quinoa, Baby Spinach, , Romaine lettuce, Rosemary and Thyme Roast Cauliflower, Mixed Seeds, Croutons, Anchovies, Shaved Pecorino Cashel Blue Cheese & Pomegranate Dressing Oak Smoked Salmon €14.95 Heritage Beetroot, Candied Walnuts, Lola Rosso, Pickled Shallots, Raspberry Dressing Sandwiches & Light Bites From 12pm Homemade Soup of the Day 1-6 €5.95 Chicken Wings 1-6-8 €9.45 Served with Guinness Bread Spicy Hot Sauce, Cashel Blue Cheese & Celery Warm BBQ Chicken & Pickled White Cabbage 1-6-9 Toasted -
Producer Guide 2018 : Edition 1
The People Who Rear, Grow and Make Our Great Local Produce Local Our Great and Make Grow Who Rear, The People 1 2018 : Edition Guide NI Producer Food PRODUCER GUIDE 2018 Food NI Limited Belfast Mills 71-75 Percy Street Belfast, BT13 2HW Tel: +44 (0)28 9024 9449 Email: [email protected] Web: www.nigoodfood.com /Food_NI @Food_NI Taste of Ulster TV £2.00 / €2.50 @Food_NI #tastethegreatness PRODUCER GUIDE 2018 Who we are Thanks for picking up this Guide. In case you’re wondering who’s behind it, let us tell you. We are Food NI/Taste of Ulster. We’re all about showcasing the finest food and drink from Northern Ireland. We promote the people who produce it and distribute it to shops and catering outlets. There are hundreds of them from the small artisan producers to the large-scale distributors. We know that we have world-class ingredients- from the meat, milk and vegetables that come from our lush green fields, to the fish and shellfish from our coasts, lakes and rivers. Our breads come from a fine tradition of home-baking and love of sweet treats. Our orchards are producing award- winning ciders and a globally-recognised craft drinks industry is growing. With one of the most secure food chains in the world, new agri-food companies start up every month to complement our global players. Our producer members represent everyone from the small artisan to the large scale distributors. We have the full support of the Northern Ireland agri-food industry. Our board of directors include all the major stakeholders. -
Irish Food/History Food Is an Important Cultural Subject in Our Travels
Irish Food/History Food is an important cultural subject in our travels. Eating local has been our goal and an attempt to enjoy a region's culture through its food and understanding food origin and tradition. Ireland has been no exception. In our food section we have a scone making video. This photo program will share some of the dishes that we were able to enjoy in our travels through various parts of Ireland. Our goal is to someday be able to visit all of Ireland. Ireland regarding food according to dochara.com states: "there are three major periods in Irish history, before the potato arrived, after the potato arrived and after the potato failed." Why the potato? There were thousands of years prior to the spud or potato, but its arrival during the 17th century had a profound effect on Ireland as it became a major source of food sustenance. The Potato Famine of the mid‐19th century was: "This dark and tragic event changed the country irrevocably, killing over a million people and leading many millions more to leave Ireland forever." <dochara.com> A misnomer about Ireland is that Irish food is mostly potatoes and mutton. Historians tell us differently. The first Irish settlers arrived in 8000 BC. Early settlers were hunter‐gatherers, but Ireland had much to give and provide in terms of food. For the most part, Ireland was covered with trees. Its rivers, streams and the surrounding seas provided ocean and fresh‐water fish, mussels and oysters. Wild garlic and watercress were abundant as were fowl and fauna. -
View Breakfast Menu
Restaurant Breakfast Menu (7.00am-10.00am) Continental Breakfast (Cold) €12.95/ Full Breakfast Menu €15.95 €6 Room Service Charge From Our Buffet From Our Cooked Breakfast Our Bakery Basket The Granville Hotel Classic Full Irish Breakfast Mini Croissants (1,2,7,8,10,11), Granville Fruit Grilled Irish Bacon (-), Irish Pork Sausage Scones(1,2,7,8,10,11), Homemade Brown (2,11)& (8,9,11,13), Tomato (-), Mushrooms (11), White Bacon and Onion Soda Bread (2,11), Waterford Beans (optional) (-), Blaa (7,11) (Soft white floury rolls) Selection of Country Style Black(-)/White Pudding(-) and your Homemade Jams (8,11,12) and Marmalade(-). Honey choice of Poached, Scrambled or Fried Egg (1) infused with Lemon Thyme (-) _______________________ ______________________________ Poached or Scrambled Eggs (1) Cereals Organic Smoked Salmon (5) or Grilled Irish Bacon Muesli (10,11), Cornflakes (11), Weetabix (11), Granola (10,11), Bran Flakes (11), Rice Krispies (11) Boiled Eggs (1) ____________________________ Cooked to your preference with toast soldiers The Granville Hotel Organic Porridge Experience (7,8,11) Oats (11) grown and milled locally by Flahavan’s with a choice of: Baked Soft Eggs (1) Irish Whiskey (11), Bailey’s Irish Cream (2), Muldoons Baked with Smoked Irish Bacon (-), Tomato (-), Irish Whiskey Liqueur (11), Cream (2), Demerara Mushrooms (11), Grated Cheddar Cheese (2) Sugar, Cinnamon Cream (2), Raisin (7,10) and Toasted Almonds (10) Blaa-Eggs Benedict Waterford Style ___________________________ Poached Egg (1) and Grilled Irish Bacon (-) on -
Blood Pudding, Beetroot, Boxty and Blaa Dublin Raises Irish Cuisine to New Heights, Emphasizing Local Specialties and Ingredients
PROOF User: 140617 Time: 16:54 - 01-22-2014 Region: SundayAdvance Edition: 1 8 TR THE NEW YORK TIMES, SUNDAY, FEBRUARY 2, 2014 CHOICE TABLES DUBLIN Blood Pudding, Beetroot, Boxty and Blaa Dublin raises Irish cuisine to new heights, emphasizing local specialties and ingredients. By DAVID FARLEY Stoneybatter, the main street that runs through the working-class neighborhood of the same name in north Dublin, is lined with traditional pubs. L. Mulligan Grocer, as its name suggests, is housed in a former pub and food shop. And it fits right in: A long bar, lined with taps, dominates the right side of the room. But venture toward the back, walk up three steps, and you’ll find something less predictable: a packed dining room of 19 tables, diners feasting on dishes like pan-fried hake in a carrot purée, as servers scurry past. The gastro pub, a movement that began across the Irish Sea in London, took a sur- prisingly long time to take hold here. Opened in 2010, L. Mulligan Grocer was among the first wave of gastro pubs in a city that is now dotted with them. It also happens to be serving some of the most ex- citing food in Dublin. But it’s not just gastro pubs that are stir- ring up the Irish capital’s dining scene. Cuisine in post-Celtic Tiger Dublin has adopted an inward gaze, with new restau- rants, both pubs and upscale bistros, em- phasizing locally sourced ingredients and offering creative takes that celebrate Irish cuisine in a variety of ways. -
Ref. Ares(2018)2709936 - 25/05/2018 TABLE of CONTENTS INTRODUCTION
Ref. Ares(2018)2709936 - 25/05/2018 TABLE OF CONTENTS INTRODUCTION ...............................................................................................................2 1 ARRANGEMENTS FOR THE IMPLEMENTATION OF CERTAIN REQUIREMENTS OF REGULATION (EC) NO 882/2004 ......................................2 Designation of competent authorities ..........................................................................2 Organisation and implementation of official controls .................................................2 Enforcement measures...............................................................................................19 Verification and review of official controls and procedures .....................................20 2 COMPETENT AUTHORITIES AND DISTRIBUTION OF RESPONSIBILITIES IN RELATION TO INDIVIDUAL CONTROL SYSTEMS .................................................................................................................25 2.1. Control system for animal health.....................................................................25 2.2. Control system for food of animal origin ........................................................29 2.3. Control system for imports of animals and food of animal origin...................32 2.4. Control system for feedingstuffs and animal nutrition ....................................35 2.5. Control system for TSE/ABP...........................................................................38 2.6. Control system for veterinary medicines and residues ....................................44