We love food! Having fun creating our Spring Summer Menus for 2016 & taking a few pics too!

#Seafood #Jacks #Local #KerryLamb #Beef #Delicious Click Here for our menus

  • Steamed Cromane Mussels A La Marinere with Warm Soda Farl
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  • Spiced Crab & Coriander Fish Cakes with Balsamic Seasonal Salad
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  • Crab Claws
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  • Warm Goats Cheese & Cumberland Red Cabbage Tartlet with Rocket Salad
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  • Crisped Confit of Duck Leg on Rocket & Radicchio Salad, Roasted Plum & Balsamic Dressing
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  • Tempura Battered Tiger Prawns with Pickled Bamboo & Courgette, Sweet Chilli Sauce
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  • Jacks' Homemade Seafood Chowder
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  • Crispy Skinned Salmon with Roasted Fennel & Pernod Cream
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  • Atlantic Cod Fillet with Celeriac Puree, Tomato & Herb Cream
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  • Seared Tiger Prawns, Penne Pasta & Chilli in Tomato & Basil Sauce
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  • Pan-Seared Chicken Supreme with Spring Onion Champ, Mushroom Veloute
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  • Vegetarian Dish of the Day
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  • Roast Rib of Beef with Sauteed Onion, Yorkshire Pudding & Cabernet Jus
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  • Traditional Turkey & Ham with Herb & Onion Stuffing, Thyme Infused Jus
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  • Grilled Black Sole on the Bone with Confit Lemon, Chive & Lemon Beurre Blanc
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  • Seared Atlantic Cod Fillet on Spring Onion Champ with Asparagus, Smoked Salmon & Cockle Broth
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  • Chorizo Barded Monkfish with Crispy Curly Kale, Roasted Root Vegetables & Mild Coconut Cream Curry21
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  • Char- Grilled Beef with Celeriac Puree, Potato Basket, Slow Roasted Shallot & Brandied Pepper Sauce
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  • Pan Roast Supreme of Chicken with Apricot & Pecan Stuffing, Fondant Sweet Potato, Cumberland Red Cabbage & Marsala Jus
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  • Amarena Cherry, Apricot & Nut Pudding with Rum Butterscotch Sauce
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  • White Chocolate & Bailey’s Cheesecake with Mixed Berry Compote & Rum Butterscotch Sauce
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  • Vanilla Crème Brulee with Hazelnut & White Chocolate Cookies
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  • Warm Dark Chocolate Fondant with Raspberry Sorbet & Peppermint Liqueur Truffle
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