Available daily from December 28th
Two Courses €45pp
Four Courses €55pp
OYSTERS, ½ DOZ
David Keane’s Connemara rock oysters, mignonette, lemon, tabasco
WOOD-FIRED TIGER PRAWNS €5 SUPP
Chorizo & crayfish stuffed, garlic butter roast
SALMON TARTARE
Beetroot gel, pickled beets, salmon caviar, sour cream
ARDSALLAGH GOATS CHEESE (V)
Goats cheese mousse, pickled beets, candied pecans, black olive powder
RED ONION AND TOMATO TARTLET
Caramelised onion confit, cherry tomato, Macroom mozzarella, black olive powder
SPICED LENTIL & BUTTERNUT SQUASH SOUP (V)
Natural yoghurt & coriander
SPICED IRISH LAMB SKEWERS
Chargrilled lamb fillet, miso, and mirin mayo
8OZ/227G SIRLOIN, PRIME CENTRE CUT
Pepper cream,
Pont Neuf chips Or Micro cress & baby leaf salad
10OZ / 284G / RIB EYE €5 SUPP
Pepper cream,
Pont Neuf chips Or Micro cress & baby leaf salad
MONKFISH
Seared Monkfish tail, scallion mash,
Chorizo & Borlotti beans Cassoulet, dressed razor clam, chowder sauce.
PORK
Slow-cooked pork neck fillet, crisp shallot mash, squash puree, cinnamon jus
LAMB
Rack of Irish lamb, wood-fired to pink, thyme roast potatoes,
Honey glazed roots, chimichurri
FREE-RANGE CHICKEN
Pan roast breast, wood-fired honey thigh,
Roast chicken butter, rainbow carrots, creamed potatoes
CAULIFLOWER STEAK
Chickpea & herb Quinoa, parsley hummus,
Crisp root ribbons
LEMON TART
Meringue, lemon curd, raspberry, cassis sorbet
ICED PRALINE PARFAIT
Gingerbread biscuit, cherry gel, crushed caramel
CHOCOLATE FRAMBOISE
Chocolate Genoise sponge, raspberries, chocolate mousse,
Glenisk clotted cream.
APPLE TARTLET
Caramelized apple, puff pastry, butterscotch,
Salt butter caramel ice cream
GUNPOWDER MESS
Lime Mascarpone mousse, juniper meringue,
Gunpowder Gin & Tonic lemon jelly,
IRISH CHEESEBOARD SELECTION €5 SUPP
with Plum and apple chutney, cranberry & hazelnut crackers