A la Carte Menu
Compiled using only the finest naturally grown produce, the menus at Corrigan’s are a true reflection of Richard’s passion for wild, flavour-rich and unpretentious cooking.
Produce is sourced from a select committee of hand-picked suppliers, with each ingredient chosen for its raw, unadulterated ability to engage the senses. By applying the fundaments of his Irish heritage, customers are presented with a dining experience equivalent to that which Richard would happily serve in his own home.
With many dishes presented on simple, white tableware, the food is showcased as the star of the show – just as it should be.
Starters
| Rock Oysters |
6/11.70 12/23.40
|
Native Oysters
|
6/18.00 12/36.00
|
| Oysters, Caviar & Horseradish |
3/15.00 6/30.00
|
| Oysters & Vietnamese Dressing |
12
|
Cauliflower Soup & Croque Monsieur
|
9
|
| Cornish Crab Jelly & Melba Toast |
14 |
| Layered Potato & Goats Cheese Tart |
14 |
Octopus Carpaccio, Seville Oranges & Almonds
|
9.75 |
Cornish Red Mullet a la Greque
|
12.50
|
Maldon Smoked Salmon, Mozarella, Capers & Golden Raisins
|
14.50
|
Marinated Chiltern Beetroot, Goats Curd & Mackerel
|
12
|
| Beef Tartare |
12/19 |
Grilled Langoustines & Spiced Chickpea
|
27
|
Spanish Teruel D.O. Ham, Marinated Figs
|
18
|
Fried Duck Egg, Ceps, Acorn Fed Ham
|
15
|
Lobster Risotto
|
17.50 |
Pressed Duck Livers, Pear & Sloe Berry
|
14 |
Rose Veal Tongue, Wild Celery & Truffles
|
16
|
Lord Lurgan's Spiced Chicken Broth & Basmati
|
9
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Fish
Half Dover Sole, Buttered Salsify & Grapes
|
26 |
Steamed Cornish Scallops, Ginger, Coconut, Chestnuts & Sprouting Tops
|
27.50 |
Steamed Brill, Leeks & Oxtail Ravioli
|
23.50 |
Poached Haddock, Indian Spiced Pilaf Rice
|
24 |
Roast Cod, Jerusalem Artichokes, Red Wine & Bone Marrow
|
25 |
Fillet of Hake, Monk's Beard & Oyster Linguine
|
23 |
Steamed Sea Bass & Bouillabaisse
|
36
|
Meat
Braised Pork Cheeks, Mustard, Capers & Carrots
|
22 |
Shin of Beef, Peppered Bone Marrow, Snails
|
26 |
Buttered Poached Pheasant, Red Cabbage, Coleslaw
|
24
|
Venison Chop, Braised Shoulder, Rhubarb, Ginger & Pak Choi
|
28
|
Saddle of Wild Rabbit, Medjool Dates & Orange
|
22.75 |
1kg Rib of Beef for Two, Béarnaise Sauce
|
68 |
Sauteed Veal Liver, Roscoff Onion & Cumin Carrots
|
26
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| Side Dishes & Salads |
|
Honey & Thyme Roasted Root Vegetables
|
4.20 |
Buttered Curly Kale
|
4.20 |
| Goose Fat Chips |
4.20 |
| Green / Mix Salad |
6.00 |
| Spinach, Raisins, Pine Nuts |
4.75 |
Pink Fir Potatoes
|
6 |
| Creamed Potatoes |
4.20 |
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Desserts
Venezuelan Chocolate & Tonka Bean
|
7.50 |
Baked Apricots, Cinnamon & Sabayon
|
7.50 |
Rice Pudding, Toasted Nuts & Hot Caramel
|
7.50
|
Vanilla Parfait, Clementines & Almonds
|
7.50 |
Rhubarb Souffle & Ginger Ice Cream
|
7.50 |
Cox Apple Tatin For 2, Calvados Creme Fraiche
|
18 |
British & Irish Artisan Cheeses
|
12 |
| Creme Caramel |
6 |
Pear Sorbet & Honey Madaleine
|
7.50
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