Be sure to pop in for lunch tomorrow and Sunday (May 12th and 13th)

soup of the day 3.75

with cumin-scented scone

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waldorf salad 8.50

marian garden’s mixed leaves,

candied walnuts, celery,

gorgonzola, granny smith apple

and blue cheese dressing

moroccan lamb salad 9.50

marian garden’s mixed leaves,

cous cous, slow-cooked

shredded lamb and tzaziki

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risotto 8.50

creamy arborio rice with

lemon, thyme and asparagus

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catch of the day 11.50

on wild garlic mash with lemon caper butter

and marian garden’s mixed leaves

thai mussels 10.50

steamed marty’s mussels with thai green curry, chilli,

coconut cream & fresh lemongrass

fish & chips 12.50

crispy hake tempura with hand-cut fries,

pea & mint puree and homemade tartar

fish plate 10.50

smoked salmon, smoked mackerel, caper berries,

dill crème fraiche and homemade brown bread

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angie’s coq au vin 7.50

the friendly farmer’s bone-in chicken leg

slowly cooked in red wine with bacon lardons,

root vegetables and parsnip puree

martine’s burger 11.50

(Please allow 15 minutes)

short rib of beef on a Waterford bla

with onion, pickle, tomato and homemade ketchup,

with hand-cut fries

This is a delicious, easy and fast dessert. 

Apple Tart Fine

1/2 Granny Smith Apple
Puff Pastry (you can make it yourself but the shop bought is absolutely fine.)
Butter, melted
30g Marzipan
granulated sugar, to sprinkle

1. Preheat oven to 180C.

2. Use an upside down plate ( a saucer will do ) and cut the puff pastry to your desired size.

3. Use a fork and prick a few holes in the pastry to stop it puffing up and falling over.

2. The secret here is marzipan. Use about a €2 coin size. Spread it in the centre of the pastry. Make sure you cover it with a slice of apple or it can burn,
3. Slice the peeled and cored apple using a mandoline or a sharp knife. Make sure they are thin so the pastry and the apples cook at the same time.
4. Brush the top liberally with melted butter and give a generous coat of white sugar.
5. Put in into a pre-heated oven for about 13 min ( if you have a fan over)
6. You know when it’s cooked when the pastry underneath does not stick when you take it off the tray.

Serve with your favourite ice cream. We use Salted Caramel Ice Cream.

Enjoy,

Enda

Martine’s are very excited about Galway’s first Food Festival.

Be sure to pop in to sample the best of Irish produce over the long weekend.

HAPPY EASTER!

seafood specials

Rossaveal Crab Claws covered in a lemon garlic butter 14.50

Rossaveal Thai Mussels 13.50

Calrinbridge Native Oysters 12.00

Char-grilled Sardines 15.50

Lemon Sole Fillet 18.50

Salmon Fillet 21.50

Cod Fillet 21.50

Seabass Fillet 26.50

Black Sole *market price*

Spring is finally here and to celebrate we are     launching our new Spring menu.

Of course the favourites are still there but we have
updated a few and added some new starters and main courses.

all ready by Wednesday, March 21st

starters

35 day dry-aged beef carpaccio c 10.5
with pickled beetroot, parmesan shavings,
rocket and truffle oil

goat’s cheese salad 8.5 c v n
ryefield goat’s cheese with slow-roasted beetroot, candied walnuts and mixed leaves

puff pastry tart v 8.5

with caramelised onions and Roquefort blue cheese

main courses

crispy pork belly 16.5
with savoy cabbage, creamed potatoes and pork jus

martine’s burger 16.5
short rib beef burger on our own bun with pickle, tomato relish & aged gruyère, crispy lettuce and thick cut chips.

228g (8oz) fillet steak c 29.5
with foie gras, dauphinois potato, girolles, celeriac purée and red wine jus

bar menu

If you don’t fancy a full meal why not grab a bite at the bar with our new bar menu. With a large wine by the glass selection, cocktails, beers and spirits there’s a tipple for everyone!!

(Order the mojito, they’re delicous!!)

mini fish & chips 6.50

crispy tempura battered hake with hand-cut chips

charcuterie board for 2  14.00
a selection of hams with focaccia

cheese board for 2  14.00
a selection of irish and continental cheeses,
crackers & homemade preserves

cheese & meat board for 2  14.00
a selection of hams and cheese with
crackers, preserves & focaccia

selection of olives 4.50
with focaccia

spiced chorizo 4.50
erved hot with focaccia

beef carpaccio 6.50
35 day dry-aged beef with home-pickled beetroot,
aged parmesan, truffle oil and rocket

spicy chicken wings 6.5
with a blue cheese dressing
(the friendly farmer pasture-reared chicken)

January Deals

The Christmas season is over but that doesn’t mean we can’t still go out.

To beat the winter blues we have decided to offer our value menu of 2 courses for €19 or 3 for €25 (with our a la carte, of course!) all night from Sunday to Friday, for the entire month of January.

See you soon!

2 courses for €19.00 or 3 for €25

HOMEMADE SOUP

GRILLED SALMON CAKES

Salmon pieces with creamed potatoes & a creamy leek sauce

THAI MUSSELS

Steamed mussels with Thai green curry, chilli, coconut cream & fresh lemongrass

CHICKEN LIVER PATE

With onion marmalade and fresh baguette

MARTINE’S CAESAR SALAD

Mixed leaves with poached egg, crispy bacon, croutons, parmesan shavings and Caesar dressing

CLASSIC COQ AU VIN c

Bone in chicken leg cooked slowly in red wine with bacon lardons, root vegetables,

mushrooms & parsnip puree

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ROASTED BUTTERNUT SQUASH RISOTTO c v

Creamy Arborio rice with roasted butternut squash and aged parmesan

HANDMADE GNOCCHI POMMODORO v

Handmade Gnocchi with a tomato sauce & gruyere cheese

FISH OF THE DAY 

See your server

LASAGNE

Layered with Bolognese & béchamel sauce & garlic bread

THAI MUSSELS

Steamed mussels with Thai green curry, chili, coconut cream & fresh lemongrass & fresh baguette

CHAR-GRILLED SUPREME OF CHICKEN

With creamed potatoes, chicken gravy and seasonal vegetables

SKEAGHANORE CRISPY DUCK LEG CONFIT

On creamed potatoes with red cabbage & port jus

+10 oz 35 DAY DRY AGED ANGUS SIRLOIN(5.00 Supplement)

With hand cut fries, Béarnaise sauce & sautéed mushrooms and onions

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CREME BRULEE

BANOFFE PIE

BREAD AND BUTTER PUDDING

Coming Next!

Classic Coq au Vin

Your Event!

At Martine’s we dedicate a lot of time sourcing our produce. Whether it’s pasture-reared free-range chicken from Ronan in Athenry, duck from Helenain Skeaghanore, West Cork or salads from my dad in Ballyduff in Waterford it is very important to us to find the best produce to put on your plates. We spend a lot of time perfecting recipes so we believe that starting with the best of produce is vital.
All our food is homemade from our mayonnaise & ketchup to our handmade tagliatelle. (made by Mirco, your waiter!)

We believe in being true to our ingredients with simple, yet delicious food.
Many of our customers have asked us over the years to recreate some of our best dishes for private functions.

Call in or go online at www.winebar.ie for the menu, which changes every month, and we will help you with your event. We can send our staff – even chefs if necessary – to set up the buffet.  Alternatively, you can call into us and pick up your canapés.

We can also cater from small sit-down dinner parties to weddings and assist with equipment hire or drinks. We have over 100 wines on our list, most which are not available in off-licenses. Ask any member of staff for more info or email us on catering@winebar.ie

Please also see the reverse side for our selection of canapés.  

Hope you enjoy,
Enda