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Starters

POTATO & THYME SOUP (V)

Wexford potato, Autumn thyme, roots, crisp leek

 WOOD-FIRED TIGER PRAWNS (€5 SUPPLEMENT)

Chorizo & crayfish stuffed,

 garlic butter roast

OYSTERS 1/2 DOZ

David Keane’s Connemara rock oysters, mignonette, lemon, tabasco

SPICED IRISH LAMB SKEWERS

Chargrilled lamb fillet, miso and mirin mayo

QUINOA SALAD, ORANGE & LIME DRESSING (VG)

Baby leaves, coriander, corn, black bean, avocado, chili

ARDSALLAGH GOATS CHEESE (V)

Goats cheese mousse, pickled beets, candied pecans, black olive powder

Main Courses

SIRLOIN, 35 DAY DRY AGES ON THE BONE, 9OZ/227G

Peppered cream, Pont Neuf chips or micro cress & baby leaf salad

RIB-EYE, 35 DAY DRY AGED 12OZ / 340G,

WSC GOLD MEDAL WINNER

(€15 SUPPLEMENT)

Peppered cream, Pont Neuf chips or micro cress & baby leaf salad

MONKFISH

Artichoke puree, roast figs, coconut & mussel cream, risotto arancini

FREE RANGE CHICKEN

Pan roast breast, wood fired honey thigh, roast chicken butter, creamed potato

PORK

Slow-cooked pork neck fillet, crisp shallot mash, squash puree, cinnamon jus

FETTUCCINI

Chili, roast cauliflower, black garlic, lovage, roast bell pepper gel

Desserts

GUNPOWDER MESS

Lime Mascarpone mousse, juniper meringue, Gunpowder Gin & Tonic lemon jelly, red berry gel

APPLE CRUMBLE

Vanilla Bean custard, apple crisp, salted caramel ice cream

LEMON TART

Meringue, lemon curd, raspberry, cassis sorbet

CHOCOLATE BROWNIE

Dark chocolate sauce, clementine ice cream, candied orange

IRISH CHEESEBOARD SELECTION (€5.00 SUPPLEMENT)

with Plum and apple chutney, cranberry & hazelnut crackers

Sides €5.00

CAULIFLOWER GRATIN

Cheese cream, cheddar crumble.

Wood fire gratinated

POACHED EGGS

Soft poached hen eggs, watercress, pancetta, grain mustard cream

SUGAR SNAP PEAS

Crushed hazelnut

MUSHROOM BOURGUIGNON

Chestnut mushrooms, pearl onions smoked bacon lardons

CREAMED POTATO

Wexford potatoes, Irish butter and cream

CREAMED BABY SPINACH

Baby leaf spinach, nutmeg & garlic cream

TEA AND COFFEE

Served with Petit Fours