Group Menu
Three Courses 60 euro per person
Sorbet Course for the group, supplement 5 euro
| Appetisers | |
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Lobster Cakes Bisque foam, ice lettuce, pomegranate |
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Rope Mussels West Cork mussels, white wine cream |
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Howth Smoked Irish Organic Salmon Red onion, fine capers, chive sour cream, brown soda bread |
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Seafood Chowder Irish fish and shellfish, creamed broth |
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Caesar Salad Warm water shrimp or Cajun chicken |
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Beats and Pear Horseradish yoghurt, roast pear, pickled beetroot, walnut dressing |
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| Entrées | |
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Sea Bass Fillet Purple potato, cauliflower puree, Romanesco, oyster tempura |
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Panfried Irish Halibut Seashore citrus salad, heritage potatoes |
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Coquilles St. Jacques King scallops, Mornay cream and mash, samphire |
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Half Irish Lobster (Supplement 5 Euro) Thermidor sauce or garlic and herb butter, herb butter baby potatoes |
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8 oz sirloin steak Dry-aged in-house for 28 days, shallot mash, roast roots, mushrooms |
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Chicken supreme Wild garlic mash, beetroot hummus, basil cream |
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Chilli and wild garlic pasta Wholemeal, spinach pasta, crisp shallots, spinach, wild garlic |
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| Desserts | |
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Vanilla Panna Cotta Red berry compote, crisp tuile (Vegetarian) |
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Frozen strawberry souffle Strawberry, lemon, coconut, raspberry gel |
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Chocolate and Orange Delice Dark chocolate mousse with clementine and sorbet |
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| Selection of Wexford Ice cream | |
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Irish cheese board Cranberry and hazelnut crackers, spiced apple chutney |
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