grad

Early Bird Menu

Two Courses €22.50, Three Courses €26.00

Starters

Marinated chicken and ginger spring rolls, the lightest of filo pastry, bell peppers and spring onion salsa.

St. Tola’s Organic goats cheese parcel, with spiced beetroot chutney, dressed rocket leaves. (V)

Freshly made Soup of the evening© (V)

Fresh Crab and Smoked Coley Fish Cakes, Spinach leaves, cherry tomatoes, a lemon and chilli yoghurt dressing.

Atlantic seafood chowder, scented with fennel and parsley.

Main from the Land and Sea

Chargrilled 6oz Sirloin Steak ©, flame grilled, béarnaise, pepper or red wine jus© and beer battered onions rings. (€3.00supplement)

Pan Fried Supreme of Chicken, in a rich reduction of wild forest mushrooms, garlic and cream.

Chargrilled Pork Chops, coated in English Mustard with a Béarnaise Sauce

Pan Fried fillet of Hake, with cucumber and sundried tomato salsa. Baked Slice of Cod Fresh Herb crust and white wine sauce and red onion marmalade

All Main courses above are served on a bed of roasted root vegetables and accompanied with potatoes of the day.

Tortellini Pasta Parcels, (V), with a ricotta and spinach filling, Courgettes and a chive reduction with toasted garlic bread. 

Imperial Hotel Pembroke daylight

http://flynnhotels.com/sites/flynnhotels.com/files/photo/im_pembroke5.jpg

Imperial Hotel Pembroke daylight

Imperial The Pembroke Restaurant

http://flynnhotels.com/sites/flynnhotels.com/files/photo/pembroke_restaurant.jpg

Imperial Hotel Pembroke wall

http://flynnhotels.com/sites/flynnhotels.com/files/photo/im_pembroke7.jpg

Imperial Hotel Pembroke wall