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STARTERS

 

POTATO & THYME SOUP (V)

Parsley & chive crème fraîche, crisp bacon lardons

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SPICED LAMB SKEWERS

Chargrilled lamb fillet, miso and mirin mayo

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WOOD-FIRED TIGER PRAWNS

Chorizo & crayfish stuffed, garlic butter roast

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QUINOA SALAD, ORANGE & LIME DRESSING (V)

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

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ARDSALLAGH GOATS CHEESE (V)

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

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POTTED CRAB & CRAY FISH

Irish brown crab, smoked Gubbeen butter, crayfish, fennel & citrus salad, sourdough croutes

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MAIN COURSES

 

SIRLOIN, PRIME CENTRE CUT, 35 DAY DRY AGED 9OZ/255G  

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

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 RIB EYE, 35 DAY DRY AGED 12OZ / 340G (€10 supp)

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

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LAMB

Lamb rack wood fired to pink, thyme roast potatoes, honey glazed roots, chimichurri

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FREE RANGE CHICKEN

Pan roast breast, honey thigh, roast chicken butter

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MONKFISH

Seared Monkfish tail, scallion mash, buttered samphire & cockles, chorizo cream.

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CAULIFLOWER STEAK (V)

Wilted spinach, bell pepper confit, coriander and red chilli pesto

 

DESSERTS

 

GUNPOWDER MESS

Lime mascarpone mousse, juniper meringue, gunpowder gin & tonic lemon jelly, red berry gel

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ICED PRALINE PARFAIT

Gingerbread biscuit, cherry gel, crushed caramel

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LEMON TART

Meringue, lemon curd, raspberry, cassis sorbet

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WHITE CHOCOLATE & RASPBERRY CHEESECAKE

Butter graham cracker base

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IRISH CHEESEBOARD SELECTION  (€5 SUPP)

With plum and apple chutney, cranberry & hazelnut crackers

 

TEA AND COFFEE

Served with Petit Fours

 

SIDES

(€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