Dublin Institute of Technology
ARROW@DIT
Menus of the 21st Century
Gastronomy Archive
2013
Four Seasons Hotel, Dublin: Four Square Menu
Four Seasons Hotel
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Four Seasons Hotel, "Four Seasons Hotel, Dublin: Four Square Menu" (2013). Menus of the 21st Century. 59.
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"We invite you to enjoy the best ofIrish cooking. Our culinary team
in partnership with our local responsible fishermen, farmers and
artisan producers are delighted to present this season's fare.
We would like to thank them for their dedication, p assion and
commitnJent which serves to inspire, excite and tantalise the taste
buds and is at the heart of everything we do in the kitchen.,
~
I,,
Terry White, Executive Chef
These are some of our suppliers:
Rose O'Sullivan Spring Cottage Farms, Co. Westmeath
Wild Insh Game Co. Widow
Gubbeen Farm House, West Co. Cork
Friendfy Farmer, Knockbrack, Athenry, Co. Gafwqy
Shell Ftsh de fa Mere, Berehaven Harl:;our, Co. Cork
"TO COMMeNCe"
SLOW ROASTED TOMATO BISQUE
CON FIT TOMATO :BUFFALO MOZZARELLA: BASIL EMULSION
9
GARAM MASALA ROASTED DUBLIN BAY PRAWNS
CRAB & SWEET CORN FRITTER: SMOKED Cl lOWDER SAUCE
12
SMOKED IRISH SALMON
AVOCADO & WASABI PARFAIT: APPLES :cAPERS
WINE
Bottle
CHAMPAGNE
Perrier Jouet Grand Brut
Glass
85
17.50
2010
35
9.00
2010
39
9.75
49
12.25
2010
52
13.50
2010
35
9.00
Rioj a
Jzadi Reserva, Spain
2007
40
10.25
Cabernet Sauvignon
Valdivieso, Chile
2010
41
10.50
2004
Bordeaux
La Reserve de Leoville Barton
67
17.50
WHITE
Chardonnay
Olivier Mandeville, France
Albarino
Terrarnaior, Spain
2009
Chablis
Dornaine Corinne Perchaud, France
Gavi di Gavi
La Giustiniana, Piedrnonte
RED
Merlot
Simone Joseph, France
COFFEE SELECTION
Regular or Decaffeinated Brewed Coffee
Espresso, Macchiato
Americano, Double Espresso
Cappuccino, Cafe Lane, Mocha
Affogaro
Irish Coffee, Baileys Coffee, Coffee Calypso
3.95
3.00
3.50
4.50
5.95
7.50
11
CRISP WALDORF TART
MOLTEN CASHELBLUE:CAND IED WALNUTS
CIDER VINAIGRETI'E
10
4.95
TEA SELECTION
Black, Flavored Black, Pu-erh, Oolong, Green, White
Herbal ! nfused, Iced
For a Full \Xfine List o r Coffee and Tea Menu
please sec your serve r
"TO CON11Nlle"
ROASTED FILLET OF IRISH COD
FIRE ROASTED ESCABECI IE: CRISPY CHORIZO
OLIVE EMULSION
22
FOURSQUARE
A PERFECT LUNCH
4 @ 0NCE
One Tray- Four Flavours
FOUR
ROASTED WILD DUCK BREAST
CARAMELIZED PEAR : SPICED CARROT PUREE
I IAZELNUTPRALINE:STARA TSE J US
20
SOUP
IRISH DRY AGED GRILLED 6 oz SIRLOIN OF BEEF
ROSEMA RY ROASTED POTATOES
WILD MUS! IR
M RAGOUT: WATERCRESS
SALAD
€23
MAl
DESSERT
22
PISTACHIO CRUSTED IRISH LAMB LOIN
WHITE BEAN CA SOULET: PEA PUREE: RED WI EJUS
19
"TO COMPbeMeNT'
6
SELECTION OF VEGETABLES
CREAMED SPINACI I & CIUSPY BACO
BUTTERED CARROTS : ALMO DS : JAMESO
POTATOES- ROAST : MAS! I : BOILED : FRE Cll FlUES
SQUARE
Four Dishes selected by our Restaurant Chef.
Four Square will be brought to your table within 15
minutes of ordering, ideal for a quick lunch.
FOLLOW US ON TWITTER @ FSDublin
117e offir romplimmtary wire/us interne/ in S uuons Restaurant
Pkose request a rode from a member of the /tam