THE RED BANK SWEET SELECTION Drumshanbo Gunpowder Gin and Vanilla Crème Brûlée 7.5 Rosemary Shortbread, Orange Sorbet Chocolate Calypso 8.5 Chocolate Shortcrust, Coffee Mousse, Kahlua Caramel, Hazelnut and Praline Ice-Cream Sweet and Sour Lemon Tart 7 Passion Fruit and Mango Gel, Pineapple Crisp, Citrus Sorbet Vanilla Panna Cotta 7.5 Elderflower Tuile, White Chocolate and Raspberry Crunch Michelle’s Seasonal Fruit Crumble 6.5 Vanilla Bean and Cinnamon Custard, Vanilla Ice-Cream Ice-Cream Selection 6.5 Chefs Trio of Ice-Cream, Crème de Cassis Marinated Berries Selection of Irish Artisan Cheeses 11 Dozio’s Ella, Dozio’s Barra Rua, Cashel Blue, Fruit Chutney, Crackers DESSERT WINE Muscat Rouge, NV Chambers Rosewood, Rutherglen, Victoria, Austrailia 9.5 The Rutherglen Muscat is typically tawny red in colour with aromas of rose petals, raisins and dried fruit. These characters carry through to the palate, balanced with fresh acidity. The wine is unctuous and rich, yet zesty and balanced. SAVOURY COCKTAILS The Bank Espresso Martini 10 Sausage Tree Vodka, Chocolate Infused Baileys, Kahlua, Warbler and Wren Espresso Kir Royale 9 Prosecco, Crème de Cassis COFFEE WITH A KICK 7 Irish, French, Baileys or Calypso COFFEE 3 Americano, Espresso, Double Espresso, Espresso Con Panna, Macchiato, Espresso Macchiato, Cappuccino, Latté, Mocha TEA 3 Camomile, Peppermint, Green, Earl Grey, Rooibos ALLERGEN INFORMATION If you are intolerant or allergic to any of the 14 legislative food allergens you must inform your server, who will provide further information and details of the allergens used in the preparation of dishes on this menu. DESSERT MENU Michelle McGowan - Head Chef +353 (0) 71 96 71392 St. George’s Terrace [email protected] Carrick On Shannon www.theredbankrestaurant.ie Co. Leitrim .