Entrée |
| Freshly Shucked Natural Oysters, Shallot & Sherry Vinaigrette: ½ dozen / dozen - 18 / 33 |
| Seafood Chowder, Soda bread & Butter |
| Twice cooked Blue Cheese Soufflé, Roast Pecan, Apple & Rocket Salad – 16 |
| Seared Scallops, Black Pudding, Cauliflower Puree - 16 |
| Roast Quail, Apricot & Prune Stuffing, Caramelized Onion Puree - 16 |
| Duck Liver Parfait, Spiced Poached Pear Toasted Brioche - 14 |
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Main |
| Roast Butternut & Zucchini Risotto, Walnuts, Parmesan Tuille - 22 |
| Home Smoked Fillet of Salmon, Roast Baby Potatoes, Creamed Leeks & Red Wine Jus - 28.5 |
| Traditional Pork Sausages, Champ, Peas & Onion Gravy - 19.5 |
| Slow Roasted Pork Belly, Boulangere Potato, Wilted Cabbage, Red Wine Jus – 27.5 |
| Seared Duck Breast, Cider Braised Lentils, Caramelized Witloff - 29.5 |
| Roasted Lamb Rump, White Bean & Pancetta Cassoulet - 28.5
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| Char Grilled 300g Sirloin Steak, Home Cut Chips, Green Beans, Herb Butter - 29.5 |
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Sides |
| Soda Bread & Butter - 5 |
| Mixed Leaf Salad, Whole Grain Mustard Dressing - 7 |
| Roast Pumpkin, Walnut & Rocket Salad – 8 |
| Seasonal Vegetables - 7 |
| Champ - 7 |
| Roast Garlic & Rosemary Baby Potatoes - 8 |
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Dessert |
| White Chocolate & Baileys Parfait, Biscotti, Chocolate Sauce - 12 |
| Apple & Cinnamon Crumble, Vanilla Ice Cream |
| Sticky Fig Pudding, Butterscotch Sauce, Vanilla Ice Cream – 12 |
| Selection of King Island cheese, Grape Chutney, Lovosh, Toasted Walnut Bread - 16 / 28 |
| Vittoria coffee - 4 |
| Barry's & Twinings teas - 4 |
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Head Chef - Kirk Maguire (Dublin) |
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| Menu's are subject to change |
| Regretfully we are unable to split bills |
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