WELCOMETO MAPAS RESTAURANT

A very warm welcome to Mapas Restaurant, which pays tribute to our strong Fitzpatrick familytradition and Killiney Castle’s illustrious heritage over centuries.

The Castle was originally “Mount Mapas”, built by Colonel Mapas in 1740. Over the next century,owners of the house included Captain Maunsell, Colonel Loftus and Lord Clonmel.

In 1840 it was named Killiney Castle, when the house was extended by Lord Robert Warren, who issynonymous with the surrounding area. Surrounding us is Killiney Hill Park which was once part ofthe estate. Lord Warren donated the estate for the enjoyment of locals and visitors from Dublin city &further afield.

Paddy and Eithne Fitzpatrick purchased Killiney Castle in 1970, re-naming it Fitzpatrick Castle Hotel,family owned and managed, with a unique personal touch. Today we strive to continue that wonderfullegacy, with the third generation Mark Scott-Lennon now managing the hotel, providing the very bestof Irish hospitality, along with the unique castle charm. We are delighted to present Mapas Restaurant,led by our Executive Chef Sean Dempsey, bringing you a menu prepared with the very best of Irish,locally sourced seasonal produce.

We hope you enjoy the experience.

Eithne Fitzpatrick Scott-LennonOwner/CEO

Mark Scott-LennonDirector/General Manager

Soup of the Evening 7.5Homemade breads (1,7,9)

Seafood Chowder 9Served with homemade brown bread (1,2,4,7,9,12)

TO START

Hand cut Beef Tartare 13Served with caper jam, quail egg & sourdough toast (1,3,7,10)

Oaked Smoked Salmon 12Organic, Clare Island, whiskey & treacle cured, avocado, caper & red onion, dill aioli (3,4,7)

Dublin Bay Prawns 13Sauteed chilli & wild garlic, sourdough, vine cherry tomato, extra virgin olive oil (1,2,7)

Charred Asparagus 10Deep fried hens egg, hollandaise, shaved parmesan, micro cress (1,3,7)

SOUPS

Seafood Mix Grill 26.75Monkfish, salmon, cod, scallop, king prawn with grilled courgette, garlic & herb butter (2,4)

Grilled Plaice Meuniere 26.5 Champagne sauce, chive & garlic mussels, burnt lemon (4,7,14)

FROM THE SEA

Tandoori Chicken Supreme 21Grilled breast, bombay potato, cucumber & mint yogurt (7)

Lamb Rack 26Slaney valley, celeriac, pea & mint puree, red wine jus (7,9)

FROM THE LAND

Ribs ‘n’ Rump 29Chargrilled 8oz rump steak, 1/2 BBQ pork ribs, chunky chips, choice of sauce (7)

10oz Sirloin Steak 27Chargrilled, celeriac puree, portobello mushroom, grilled tomato, chunky chips , choice of sauce (7)

Sauces Red wine jus (7), Bourbon pepper (7,9,12), Garlic & Herb Butter (7)

MAPAS BUTCHER PICKS

Mapas Home Fries 3.5

Herb & Butter Baby Potatoes (7) 3.5

Champ Mash (7) 3.5

Wok Fried Mangetout & Sesame Seeds (7,11) 3.5

Spring Green Mixed Leaves 3.5

S IDE ORDERS

TO START

Buratta 10Sticky roast tomatoes, pine nuts, basil oil (7,8)

Gnocci 9Skillet toasted, pea & parmesan, dressed rocket (3,7)

VEGETARIAN MENU(Dishes can also be made Vegan)

PLANT BASED FEAST

Sesame Seed & Garlic Tofu 19Seared tofu served with tender stem broccoli & brown rice (6,11)

Falafel 18Falafel balls, pearl couscous, quinoa, tomato, parsley, olives, harissa aioli (1,3,7)

1 - Wheat1.1 - Rye1.2 - Spelt1.3 - Durum1.4 Barley1.5 Whey

2 - Crustaceans3 - Eggs4 - Fish5 - Peanuts6 - Soya Beans7 - Milk

8 - Nuts8.1 Almonds8.2 Hazelnuts8.3 Pistachio8.4 Walnuts8.5 Cashew8.6 Pine

9 - Celery10 - Mustard11 - Sesame12 - Sulphur13 - Lupin14 - Molluscs

ALLERGENSOUR SUPPLIERS

Fish: Wrights of MarinoMeat: FXB ButchersVegetables: Iona Farms - North County Dublin

Robert Carrick - North County Dublin Poultry: Corrib Foods / Silverhill All our Beef is 100% Irish Beef.

TO F IN ISH

Mousse 8.5Chocolate & peanut butter, maple syrup, coconut milk (8)

Sorbets 8.5Blackberry, champagne, lemon, vegan cookie, fresh berries