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Guinea Pig Restaurant

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Technological University Dublin ARROW@TU Dublin Menu Collection Gastronomy Archive 2002 Guinea Pig Restaurant, Menu, c. 2002 Guinea Pig Restaurant Follow this and additional works at: https://arrow.tudublin.ie/menus  Part of the Food and Beverage Management Commons, and the Tourism and Travel Commons Recommended Citation Guinea Pig Restaurant, "Guinea Pig Restaurant, Menu, c. 2002" (2002). Menu Collection. 35. https://arrow.tudublin.ie/menus/35 This Book is brought to you for free and open access by the Gastronomy Archive at ARROW@TU Dublin. It has been accepted for inclusion in Menu Collection by an authorized administrator of ARROW@TU Dublin. For more information, please contact yvonne.desmond@tudublin.ie, arrow.admin@tudublin.ie, brian.widdis@tudublin.ie. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 License Guinea Pig - The Fish Restaurant - Tel : 285 9055 Dinner Menu €38 - lO'i'o S C. Parties of 6 & over ~hicken Liver Pate with Cumberland Sauce Oak Smoked Salmon Parcels stuffed with Creme Fraiche & Chives with Lemon Dressing Baked Dalkey Crab Au Gratin Dublin Bay Seafood Chowder Smokies . Flaked Smoked Cod in cream, Herbs&. fomato topped with Cheese Deep Fried Brre on a bed of Red Plum Sauce A Pot of Galway Mussels in Wine Cream & Her·bs Orange Sorbet Fillet of Monk Fish topped with Spinach. Tomato Sauce. Mozzarella Cheese & ba ked. Fillets of Dover Sole Guinea Pig Stuffed with Prawns. steamed. finished in Cream & White Wine Sauce Bradan Deilginnis Fillet of Salmon stuffed wrth Crab. Steamed & finished in Wine Sauce Grilled Sirloin Steak with Pepper Sauce Honey Roast Half Duck Sliced served with aprrcot sauce Roast Rack of Wicklow Lamb with Lomb Jus & Rosemary Roast Stuffed Breast of Free Range Chicken Wrapped in Bacon served with Whisky Sauce A selection of Vegetables in Season or a Side Salad Roost Potatoes A Choice from our Dessert Display Or a Selection of 'In House' Ice Creams Or A selection of Irish Cheese & Gropes Coffee & Mints In the rntere.sts of other diMr s, please swttch off your mobile phone Please Note we are a Fully Liu:nsed Restaurant No Pipes Please _ Smokers be mindful of otht.r Dint.rs It is our' policy to pan on gro1uitiu & service charge to our rtaH The Guinea Pog is celebrating 44 years in business & 24 years under the ownei'Ship of the Stewart Family l'roprirrors· \len')'" S rr.,art (Chcr d e C'ui~inc) & Florence <; rcll orr : \lonagcrcss Eimilr Src11 nrt : 1\lnnnger Kc>in O'Gorrnan Guinea Pig - The Fish Restaurant - Tel: 285 9055 A Ia Carte Menu Goats Cheese baked in Fila, with seasonal salad topped wrth Aprrcot Mustard Sauce Oak Smoked Solman Parcels stuffed wrth Creme Fraiche & Chives on a bed of salad with Lemon Dressing Chicken Liver Pate served with Cumberland Sauce and hot toasted fingers Dublin Bay Seafood Chowder frnished with brandy, cream and croutons Baked Dalkey Crab Au Gratin baked wrt h cream and cheese topping Guinea Pig Smokies flaked smoked Cod, srmmered in cream. tomato and herbs, finished wrth cheese on top Galway Mussels in a Pot with herbs & Cream, wine & shredded leeks and carrots Dublin Bay Prawns in herbs and garlrc butter St Brendan's Deep Fried Brie on a bed of red plum sauce Casserole of Lamb Kidneys cooked with mustard, cream. wild & f ield mushrooms From the Fisherman's Net Baked Turbot Steak tapped with black pepper on o Julienne of Leek & Carrot Dover Sole on t he Bane grilled and finished with fresh butter Large Medium Braden Deilginnis Fillet of Salmon stuffed with crab meat . steamed and finished with in r ich creamy sauce Dublin Bay Prawns cooked as you wish - Garlic, Lemon Butter or· Provencal Sauce Fillet of Sole Guinea Pig stuffed with prawns. steamed, served on a bed of mushrooms in white wine sauce Fresh Dalkey Lobster cooked as you wish - Garloc, Thermidor or Lemon Butter 750gr Prawns & Scallops in Coriander & Cream Sauce on a bed of stewed leeks Fresh Catch of the Day Please ask Meats from the Oven and the Grill Gaelic Chicken Wrapped in bacon. Pot Roast with our own special stuffing, Whiskey Sauce Fillet Steak cooked as you wish with Pepper Sauce or Garlic Butter Roast Rack of Wicklow Lamb - 5 cutlets cooked as you wish wit h lamb jus & rosemary Roast Half Pekin Duck boned, honey roasted, sliced and served with apricot liqueur sauce Sirloin Steak served wit h either garlic butter or peppered sauce Large Medium Side Orders Your Desserts € 9.00 €11 .00 € 9 .00 € 7 .00 €11.00 € 8 .00 €10.00 €14.00 € 9.00 € 9 .00 €28.00 €34.50 €27.50 €23.50 €28.00 €29.50 €44.50 €31.50 €20.50 €22 .50 €23 .50 €21.00 €25 .00 €21 .00 A selection of Vegetables Potatoes. Roast. Saute or Cheese & Garlic C4 .50 C3.50 Please choose from our dessert display C7 .00 Liqueur Ice Creams or Sorbet of t he day €6.00 Cheese Board CB.OO Green Salad Mixed Salad C4 00 C4 50 No Pipes Please . Smokers be mindful of other Diners In the interests of other diners, please switch off your m Parties of 6 and over, 107. Service Charge applied The Guinea Pig is celebrating 44 years in business & 24 years under the ownership of the Stewart For Proprietors: Mervyn Stewart (Chef de Cuisine) & Florence Stewart : Manageress Eimile Stewart: Manager KeVI 

Guinea Pig Restaurant, Menu, c. 2002

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Guinea Pig Restaurant, Menu, c. 2002

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