The Blue Apron Restaurant Sunday Lunch
Soupe du Jour
Feighcullen Duck Liver Parfait,Toast Melba, Caramelised Red Onion Chutney.
Classic Prawn Cocktail, Grilled Tiger Prawn, Cod Croquette, Curry Mayo.
Poached Spiced Pear & Cashel Blue Salad,Candied Pecans,Cider Vinaigrette.
Classic Golden Fried French Brie, Cranberry Sauce, Toasted Brioche, Petite Salad.
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The Blue Apron Roast Rib of Beef with Creamy Garlic Potatoes, Red Wine Jus.
Pecan Chicken Schnitzel, Shallot Tarte, Bourbon Cream, Candied Pecan Nuts.
Slow Roasted Shoulder of Lamb, Garlic Potatoes, RosemaryJus (5€ supplement)
Grilled Beef Koftas,Hummus,GreekGarlicYogurt Chermoula Aged Feta Cheese.
Golden Crispy Cod Goujons Lemon & Black Pepper Mayo, HomeMade Fries.
Pan Fried Monk-fish, Parma Ham, Lime & Curry Cream.(9€ supp)
Aged 10 oz Irish Hereford Rib Eye , Fries, Peppercorn Cream, Onion Rings, Mushroom Roll. (15€ supplement)(8 oz Fillet 18€ Supplement)
Linguine Pasta Served in a Creamy Salmon & Boston Prawn Sauce
Vegetarian Menu is Available upon Request.
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The Blue Apron Three Milk Sponge, Salted Caramel Sauce, Vanilla Ice Cream.
Home-made Pavlova, Summer Berries, Compote, Crème Chantilly.
Cappuccino Cheesecake,Oreo Crust , Banana Biscotti.
Warm Apple Crumble,Oat Crumb,Vanilla Anglaise,Vanilla Bean Ice Cream.
Selection of Ice Creams. (All desserts & Ice Creams made on the premises).
2 course 29€/ 3 course 35€
(Supplement for latte, cappuccino ,any hot milk drink 1.5€
Fries 5€, Saute Onion & Mushroom 5€, Side Salad 5€, Onion Rings 5€ Sweet potato fries 5€ Ratatouille 4,50€ Garlic Potato 5€,Parmesan fries 5€
The Blue Apron Sunday Lunch Menu October 2019.pdf