Campbell's Restaurant would like to offer you a warm welcome to their establishment in Roda.

 

They offer a wide range of premium cuts of aged beef cooked to perfection over hot coals, as well as poultry, other meat dishes and locally sourced fresh fish.

 

Their steaks are hung for a minimum of 14 days, allowing the beef to mature for taste and tenderness, before being trimmed and cut to create the perfect steak.

Producing quality food at an affordable price, focusing on fresh local produce and with every meal cooked to order.

 

· Lunch is served from 1-4pm Tuesday to Saturday, with a 3 course meal for only €9.50

· Evening meals are served from 6-11pm (Except Monday) chosen from their A la carte menu

· Sunday Roast is served 1-5pm and choose from roast chicken, pork, beef or lamb

· Large groups and golf societies are catered for

· There is an adjoining Irish Bar where they show all major sporting events on Sky 1, 2, and 3, Setanta and Setanta Ireland

· Weekly Entertainment Includes: Thursday & Friday Night Live Music, and much more...

A la carte menu

Starters

Homemade soup of the day

Finely sliced fillet of beef rolled in pink peppercorns & sesame seeds with a ginger and chilli dressing

Serrano ham & cheese, served for one person or for two

Smoked salmon and capers with a prawn vinaigrette and brown bread

Shredded duck and smoked bacon salad on a herb crouton lightly tossed in a brandy & plum vinaigrette

Fresh char grilled asparagus with a balsamic vinaigrette and shaved parmesan

Trio of monkfish medallions pan seared with a coconut and lime dressing

Tiger prawn pil pil, classic pil pil with a delightful difference

Goat?s cheese terrine topped with Serrano ham, sun dried tomatoes & walnuts on a bed of mixed leaves

 

Main Meals

All main meals are served with potatoes and vegetables of the day or salad and homemade chips

 

Steaks

Sirloin Steak

This 10oz steak is cut from the short loin and consistently produces great flavour and texture

Surf & Turf

A juicy prime beef steak on the bone served with tiger prawns and a selection of sea food

Ribeye Steak

An 8oz steak cut from the eye of the rib of beef, this juicy steak contains more marbling than other cuts that produces an intense flavour

Fillet Steak

An 8oz steak cut from the centre of the fillet and trimmed of all fat, this is the most tender steak

Chateau Briand

The first cut from the fillet steak, this 16oz steak serves two and is carved at the table

Please choose one of the following sauces for your dish - peppercorn, wholegrain mustard or creamy mushroom

 

Meat

Char grilled Pork Fillet

Filled with pan-fried mushrooms, wholegrain mustard & wrapped in Serrano ham

Chicken breast

Pan fried & topped with prawns, bacon, mushroom & avocado in a creamy white wine sauce

Shoulder of Lamb

Slow Roasted and served on a bed of mash with mint gravy

Breast of Duck

Pan fried until pink with a light redcurrant jus

Char grilled Rabbit

Half a rabbit marinated with fresh rosemary & garlic served with a red wine sauce

Medallions of Pork

Topped with caramelised apple & crispy leeks in a cider sauce

Roast Chicken Breast

Served with a roast parsnip puré and a smoked garlic sauce

 

From the Sea

Fillet of Dorada (Sea Bream)

Pan fried then lightly grilled with lemon butter, and served with a sweet pepper relish

Monk Fish and Tiger Prawns

Char grilled skewers served on a bed of crispy noodles with a dill and chilli dressing

Darne of Salmon

Poached or grilled served with a lemon and dill butter

Parcels of Hake

Lightly baked, enclosed in a leek parcel with a selection of seafood

 

We cater for vegetarians please ask your waitress

Children's portions are also available

 

Desserts

Fine Selection of Cheese & Biscuits

Homemade Baileys Cheese Cake

Chocolate Gateau with Chantilly cream

Selection of Ice Cream