RIVE GAUCHE LUNCH
Saturdays & Sundays from 12 pm - 4 pm
OUR SISTER VENUE LEFT BANK SERVING LUNCH
Monday to Sunday from 12pm.
SAMPLE MENU
LUNCH
Saturday - Sunday 12pm - 4pm
SAMPLE MENU
WILD ATLANTIC FISH CHOWDER
fennel textures,pernod, homemade treacle brown bread 13
LB'S HOT & STICKY WINGS
crispy free-range chicken wings tossed in our hot & sticky Louisiana sauce, stem celery,
Cashel blue cheese dip 15.95
CHICKPEA AND ORGANIC CAULIFLOWER RISSOLE
pinto bean and mediterranean vegetable casserole, rocket pesto 17.95
ROTISSERIE HALF CHICKEN
herb-roasted free-range chicken, classic caesar salad,
home cut fries, pan jus 18.95
MORE
EARLY BIRD
Sunday - Thursday 5pm - 6.30pm
Friday,Saturday & Bank Hol - 5pm - 6pm
2 Course 29.5 3 Course 36
SAMPLE MENU
Honey Glazed Halloumi & Black Mission Fig Salad, arugula, pearl couscous and balsamic glaze
Coquille St Jacques Classic, West Cork scallops, white wine & Gruyère sauce,
parmesan mash gratin (7 euro supplement)
Golden Fried Calamari Rings, marinated in sweet chilli & lime,
with river field leaves, sweet chilli & coriander aioli
Ardal Farm Pork Fillet, gratin potato, braised red cabbage, pearl onion and wholegrain mustard jus
Chickpea And Organic Cauliflower Rissoles, pinto bean and mediterranean vegetable casserole, rocket pesto
10oz Hereford Striploin Steak, char-grilled, house cut fries, caramelised onion purée, café de Paris butter or five peppercorn cognac cream
(8 euro supplement)
Summer Rhubarb & Bramley Apple Crumble, elderflower crème anglaise
Homemade Cheesecake, seasonal produce (ask Server)
Vanilla Crème Brûlée, golden syrup biscuit
MORE
A La Carte
Mon - Sun 5:30pm – 9pm
SAMPLE MENU
ENTRÉES
HONEY GLAZED HALLOUMI & BLACK MISSION FIG SALAD, ARUGULA,
PEARL COUSCOUS AND BALSAMIC GLAZE
12
ARMAGNAC CHICKEN LIVER PARFAIT, HOUSE BAKED TOASTED BUTTERMILK CROUTE
11.5
HONEY & BUTTER BAKED WHOLE CAMEMBERT, CRISPY HOUSE BAKED BREADS, PEAR & SHALLOT CHUTNEY
FOR TWO PERSONS SHARING
24
MAINS
WEST CORK SCALLOPS, NORTH ATLANTIC PRAWNS, SAVOURY MASH,
THERMIDOR SAUCE, BROCCOLI FLORETS & FINE BEANS
35
SLOW COOKED SHOULDER OF LAMB, GLAZED CHANTENAY CARROTS, SAVOURY CHAMP, ROASTED GARLIC & THYME JUS
32
10 OZ HEREFORD STRIPLOIN STEAK, CHAR GRILLED,
HOUSE CUT FRIES, CARMELISED ONION PUREE, HERB & GARLIC BUTTER OR FIVE PEPPERCORN COGNAC CREAM
34
DESSERTS
SUMMER RHUBARB & BRAMLEY APPLE CRUMBLE, ELDERFLOWER CREME ANGLAISE
9
SALTED CARAMEL PANNA COTTA, DULCE DE LECHE, POACHED PEAR
9
A TASTING OF THREE SELECTED CHEESES OF THE EVENING,
PEAR & SHALLOT CHUTNEY, SAVOURY CRACKERS
12
