This
week, our blog entry is all about the new dishes we have on our new Bar Food
Menu, which was officially launched on Wednesday the 14th of August.
Our new Bar Food Menu has a variety of dishes that are sure to satisfy all
tastes!
We
have a variety of starters, sandwiches, paninis, main courses which include fish dishes, off
the grill items and deserts for everyone! One of our most popular starters are
our Fish Goujons. The Fish Goujons are tossed in breadcrumbs, lemon, cracked
black pepper, deep fried & served with a tangy flavoured Tartar Sauce.
This
starter perfectly compliments a variety of maincourses, one of most popular
however is our Supreme of Chicken Rhu Glenn Style which is shallow fried in a
golden crumb and gratinated with a Cheese & Bacon Sauce. We also offer a
fish of the day and a variety of “off the grill” items such as our mixed grill,
which is a popular choice among a variety of customers!
Our
revamped kids menu has a multitude of dishes that kids are sure to enjoy! We
have a variety of dishes from Chicken Nuggets & Chips and Bun Burger &
Chips to a half portion of the Roast of The Day or a 4oz Steak & chips or
Chicken & Tomato Tagliatelle.
We
also offer a wide variety of homemade fresh sandwiches and paninis, which can
be personalised to your tastes! We also offer a vast selection of gluten and
vegetarian dishes, such as our delectable Escalope of Salmo which is served in
a White Wine & Crème Cheese Sauce.
Our
Deep Friend Brie and Garlic Mushrooms is very popular among vegetarians, our
Deep Friend Brie consists of wedges of Brie, shallow friend napped with a Mango
& Curry Mayonnaise sprinkled with Roasted Sesame Seeds & a Chiffonade
of Lettuce, where as our Garlic Mushrooms are breaded mushroom cups, deep fried
& served with a Sorrel of Lettuce & Garlic Mayonnaise.
For
more information on our new Bar Food Menu, or to see the full menu please visit
our Facebook Page https://www.facebook.com/therhuglenncountryclubhotel,
call us on 051-832242 or email us on info@rhuglennhotel.com
No comments:
Post a Comment