FAREWELL TO MINT

What a shame the demise of mint restaurant in ranelagh and what regrets i now have for continually putting off a pilgrimage to Dylan McGraths avant garde culinary mecca. Lets just hope Dylan resurfaces in Ireland and we dont lose such a talent to our neighbours across the pond. Anyone with a decent place and ambition take note.

3 COURSE SUNDAY LUNCH SPECIAL

Last Sunday there was a three course lunch special with a glass of house wine for €20 per person !!!!!!!!

The offer is continued this Sunday and the following Sunday and the Sunday after that you lucky lot you guys. Its not all on the up and up however as you have to buy a copy of the liffey champion newspaper, book in advance quoting liffey champ lunch offer and then make a voluntary charitable contribution to leixlip arch club, who do fantastic work with autistic and special needs children in our community and i would definitely recommend you donate the remainder of the normal lunch price €29.50 to a very worthy cause, the glass of house wine is on us. As for the lunch there is a choice of 5 starters 5 main courses and 5 desserts a lot of the dishes are off our a la carte menu. There is no skimping, all portions are normal size and all are there to show case just how fantastic Sunday lunch or a meal in the restaurant at leixlip house can be. http://www.leixliphouse.com/ the photos here were taken during last Sundays service please excuse the poor quality photos as they were taken on the hop and as you can imagine we were very very busy.


Assiette of Mandarin

Rack of Lamb & Seafood Plate

John Dory

HOMEMADE SMOKED SALMON

We smoke all our own salmon, chicken and duck in the restaurant below is a few photos of the different stages in smoking salmon. We cure the salmon with salt, sugar and some spices and lemon zest for 48 hours the fillets are then washed and dried and refrigerated over night to dry out. The fillets are then cold smoked for 8 hours rubbed with extra virgin olive oil and vacuum packed.