Table d’Hote Menu
Three Courses €69 pp
POTATO & THYME SOUP (V)
Parsley & chive crème fraîche, crisp bacon lardons
.
SPICED LAMB SKEWERS
Chargrilled lamb fillet, miso and mirin mayo
.
WOOD-FIRED TIGER PRAWNS
Chorizo & crayfish stuffed, garlic butter roast
.
QUINOA SALAD, ORANGE & LIME DRESSING (V)
Baby leaves, coriander, corn, black bean, avocado, chilli
.
ARDSALLAGH GOATS CHEESE (V)
Goats cheese mousse, pickled beets, candied pecans, black olive powder
.
POTTED CRAB & CRAY FISH
Irish brown crab, smoked Gubbeen butter, crayfish, fennel & citrus salad, sourdough croutes
.
SIRLOIN, PRIME CENTRE CUT, 35 DAY DRY AGED 9OZ/255G
Peppered cream, Pont Neuf chips Or micro cress & baby leaf salad
.
RIB EYE, 35 DAY DRY AGED 12OZ / 340G (€10 supp)
Peppered cream, Pont Neuf chips Or micro cress & baby leaf salad
.
LAMB
Lamb rack wood fired to pink, thyme roast potatoes, honey glazed roots, chimichurri
.
FREE RANGE CHICKEN
Pan roast breast, honey thigh, roast chicken butter
.
MONKFISH
Seared Monkfish tail, scallion mash, buttered samphire & cockles, chorizo cream.
.
CAULIFLOWER STEAK (V)
Wilted spinach, bell pepper confit, coriander and red chilli pesto
GUNPOWDER MESS
Lime mascarpone mousse, juniper meringue, gunpowder gin & tonic lemon jelly, red berry gel
.
ICED PRALINE PARFAIT
Gingerbread biscuit, cherry gel, crushed caramel
.
LEMON TART
Meringue, lemon curd, raspberry, cassis sorbet
.
WHITE CHOCOLATE & RASPBERRY CHEESECAKE
Butter graham cracker base
.
IRISH CHEESEBOARD SELECTION (€5 SUPP)
With plum and apple chutney, cranberry & hazelnut crackers
TEA AND COFFEE
Served with Petit Fours
(€6.00)
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
•
CREAMED POTATO
Wexford potatoes, Irish butter and cream
•
CREAMED BABY SPINACH
Baby leaf spinach, nutmeg & garlic cream
•
CHESTNUT MUSHROOM BOURGUIGNON
Pearl onions, smoked bacon lardons