This week's Exclusive Rewarding Times is a 3 course Sunday Lunch for 2 people with a Premium bottle of red or white wine at the Wild Goose Grill, located in the heart of Ranelagh.
The Wild Goose Grill offers classic bistro food in stylish and comfortable surroundings. In the eight years The Wild Goose has been open proprietor Kevin McMahon and Chef Damien Hannon have created a superb formula of fine dining in a relaxed and comfortable atmosphere. The wine list is comprehensive with nearly three hundred bottles to choose from.
The Wild Goose Grill takes its name from the Wild Geese, those successive waves of Irishmen who left their country to serve in the armies of continental Europe during the 16th, 17th & 18th Centuries. The Wild Geese scattered far and wide, distinguishing themselves on battlefields from France & Spain to South America. To this day, you can see their legacy in the proud Irish names written on street signs from Madrid to Buenos Aires. But the Wild Geese also left another legacy in their adopted lands, a legacy that bears fruit to this day. From the great vineyards of Bordeaux to the wineries of the new world, the Irish have become famous for making good wine. Many of the wines they produce are now world renowned brands, with names like Lynch and Barton synonymous with excellent quality
Sunday Lunch is served from 1pm to 8pm
Sunday Lunch
All Day Sunday from 1-8pm
Starters:
Fresh soup of the day ©
or
Confit of Duck Leg, braised lentils, red wine jus ©
or
Organic Irish Smoked Salmon with caper salsa, homemade brown bread, mixed leaves
or
Pan Seared Tuna Sashimi with sushi rice, nori, pickled ginger and mooli, served with soy and wasabi dressing
or
Warm Goat’s cheese with roasted aubergine, mixed leaves and sauce vierge ©
Mains:
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Roasted Cornfed Irish Chicken served with broccoli, carrots, roasted potato, chicken jus ©
or
Chargrilled Loin of Irish Pork with roasted potatoes, green beans, apple puree, veal jus ©
or
Roasted dry aged Irish Rib eye of Beef with Goose potatoes, roasted carrots, green beans, Yorkshire pudding, red wine jus (€7 Supplement)
or
Pan Seared Hake with fennel puree, scallop potato, ribbon of carrot and salsa verde ©
or
Wild Mushroom Risotto with Parmesan Shavings and watercress ©
Desserts:
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Selection of Ice Creams ©
Bread and Butter pudding with crème anglaise
Apple Crumble with vanilla ice cream
Bailey’s and Chocolate Mousse with salted caramel ice cream
Selection of Cheeses (€5 supplement)
Wines
Segredos de Sao Miguel, Branco, Antao Vaz, Loureiro, Arinto, Alentejo, Portugal, 2016
or
Segredos de Sao Miguel, Tinto, Alicante, Aragonez, Touriga Nacional, Alentejo, Portugal, 2016
