The SpitJack

Caribbean Rum Tasting Board — Taste four of “Captain Jacks ” Favorite Rums Paired With Delicious Treats Prepared By our Pastry Chef. Zacapa 23 {Guatemala}, Appleton Estate VX {Jamaica}, Diplomatico {Venezuela}, Plantation {Barbados}

Middleton Whiskey Tasting Board — Jameson Caskmates, Red Breast 12, Yellow Spot

Irish Whiskey Tasting Board — Writers Tears {Walsh Distillery}, Kilbeggan 8 {Kilbeggan Distillery}, Connemara {Walsh Distillery}

Scottish Whisky Tasting Board — Talisker 10 {Isle of Skye}, Laphroaig 10 {Isle of Islay}, Glenmorangie 10 {Highlands}

Warm toasted ciabatta, garlic butter, Parmesan

Creamy macaroni, Parmesan, truffle

Baked Camembert — Garlic, rosemary, toasted ciabatta

Goat's Cheese Bruschetta — Caramelised onion, hot honey glaze

Roasted sweet potato, beetroot hummus, falafels, garlic yoghurt, pickled red onion, dukka spices

Breaded halloumi sticks, lemon & thyme aioli

Lemon aioli, Parmesan

Fennel, capers, rocket, Parmesan, lemon olive oil, aioli

Nduja dressing, aioli, red chilli

Smoked Salmon Rösti — Homemade rösti, smoked salmon, capers, pickled red onion, gherkins, persillade

Chilli & garlic prawns, warm sourdough

Cherry compote, Parmesan

Fried chilli eggs, chorizo, nduja crumb, garlic yoghurt, chilli oil, za’atar, garlic ciabatta

Pulled rotisserie chicken, bacon crumb, homemade lemon & thyme aioli

Slow-cooked pulled pork, crispy potatoes, Tuscan BBQ sauce

Apple purée, black pudding crumb, salsa verde

Slow-Cooked Pork Ribs — ½ rack, Tuscan BBQ sauce, celeriac remoulade

Crème Anglaise, Chantilly cream

Shortbread, Chantilly cream

Caramel drizzle, toasted pecans, vanilla ice cream

Tiramisu — Roast 34 coffee soaked Savoiardi biscuits, rich vanilla mascarpone, cocoa

Baked vanilla cheesecake, berry compote, strawberries

Soup of the Day — Brown Soda Bread

Roasted Rib of Beef — Six Week Aged Red Hereford Beef (Served Pink)

Roasted Half Chicken — 24 Hour Brined with Rosemary, Thyme & Lemon, Rotisserie Breast & Leg

Roasted Pork Belly Porchetta — 3 Hour Roasted Pork Belly, Lightly Stuffed with Sage & Garlic

Roasted Glazed Ham — Twice Cooked Joint of Ham Glazed with Honey & Mustard

Salmon & Cod Fish Cake — Lemon & Thyme Aioli

Sunday Roast Sharing Platter — 2 Slices of Beef Rib, 2 Slices of Porchetta, Chicken Breast

Sweet Potato & Chestnut Wellington — Creamy Mash Potatoes, Seasonal Vegetables, Tomato & Chilli Chutney

Chantilly Cream

2 Course Menu

3 Course Menu