The Butcher Grill in Ranelagh, Dublin, has announced a new weekend roast menu to replace its traditional Saturday and Sunday brunch menu.
Available as of December 1st, the weekend roast features three starters, three roast mains, eight sides and one dessert.
The three starters on offer have been selected to complement the roast selection: Achill sound pacific oysters with red wine shallot vinaigrette (€16/€28); tuna tostados with avocado puree, chipotle mayo and crispy shallots (€13); and white pudding scotch egg with homemade brown sauce (€7).
The three roasts come in at €18 each, or €35 for two. Choose from roast rib of beef with horseradish sauce; roast rack of pork with apple sauce; or a half roast chicken with chicken jus. Roasts can also be ordered family style – serving up to six people for €100 (or €68 for four). Roasts are served with Yorkshire pudding, gravy, stuffing and roast potatoes.
Sides (€4.50) include cheesy cauliflower, house fries, house salad, smokey bacon with black eyed beans, mash with bone marrow butter, grilled broccoli with hazelnut dressing, Brussels sprouts & bacon, and parsnips, carrots & green beans.
For dessert (€8), diners can indulge in a bread & butter pudding with brandy butterscotch and vanilla ice cream.
General Manager Anthony Bonneau can advise on aperitifs, digestifs, wines and more from the selection available.