When it comes to a pub menu or any menu you need to offer the customer what they want to eat and not want you want to feed them. Your menu has to be seasonal and move with the times.
The pub is not only a place to Socialise in and Drink in it is a place where you can enjoy top notch food as well!
While sitting down with our new chef Alena Magan (who previously worked in Ely , The Winding Stairs & Brasserie 66) we discussed the season and our menu's seasonal product. We want to appeal not only to the Lads but to the Ladies as well. We are seeing more and more groups of Ladies coming in for lunch & dinner as an alternative to going to a restaurant. This is because Alena is producing dishes such as Irish Hake Fillet served with mini potato fondants, asparagus, cherry tomatoes, pearl onions and herb oil and Chicken Supreme Pan Roasted Frenched Chicken Supreme Marinated in Lemon and Rosemary served with Roasted Shallots, Bacon Lardons, Shitake Mushrooms, Creamy Buttered Mash and Wilted Spinach & Wild Garlic Pesto which are restaurant standard dishes and not at restaurant prices. The Savvy Ladies of Dublin know quality when they see it!
As a female myself who has worked in the pub business for 25 years or more it is lovely to see groups of women enjoying the Pub Scene. In my father's younger days women would be frowned upon for daring to set foot in a pub. Check out 10 things that Irish Women Could not do in the 1970's. I could not believe this when I read it!
Anyway back to FOOD! At the Horse Show House we smoke our own salmon, make our own pastrami, we cut our own chips daily and we make our own desserts. Creating fresh product for our customer is paramount. We also like to support Irish Producers. We use Irish Beef, Lamb & Chicken.
The Penthouse is our new Room upstairs. It has a number of different menus to choose from depending on the type of event e.g. Birthday Party, Company Outing, Wedding Parties, Communion, Confirmation etc. Our Head Group Catering Chef Oscar Lai (Formely Brasserie 66 and RTE Fame) creates event specific menus to suit our clients e.g. Private Dining Menus to Canapé and Supper Bowl Menus.