Available every evening Tuesday to Saturday (sample menu)
| Starters | |
|---|---|
| Annagassan Smoked Salmon and Clogherhead Crab, Crisp Granny Smith Apple | 17.00 |
| Iona Farm Courgette Flower stuffed with Prawns and Prawn Bisque | 15.00 |
| Seared Foie Gras, Preserved Violet Artichoke, Roscoff Onion Purée, Root Crumble | 19.00 |
| Roasted Wicklow Quail with Lightly Smoked Lough Erne Eel, Waffle Pancake | 16.00 |
| Warm New Season Asparagus Hazelnut & Truffle Sabayon | 14.00 |
| Main Courses | |
|---|---|
| Roasted Breast of Moulard Duck, glazed with Honey and Pepper Pointed Irish Cabbage, Celeriac, Fresh | 28.00 |
| Fillet of Kildare Beef, New Season Grelot Onions, Beech Mushrooms Turnips, Bone Marrow Sauce | 34.00 |
| Loin of Spring Ballycullane Lamb, Wet Garlic Homemade Potato Gnocchi, Spicy Madeira Jus | 31.00 |
| Fillet of Brill, White Asparagus, Broad Beans, Cracked Wheat Elderflower Sauce | 29.00 |
| Seared Yellow Fin Tuna, Courgettes, Crushed Aubergine Kalamata Olives, Saveol Tomato Concentrate | 28.00 |
|
Sides Orders All €4.50 |
|
|---|---|
| Potato Purée | |
| French Beans & Shallots | |
|
Desserts All €9.50. All our Desserts, Ice Cream, Sorbet and Bread are made in the Restaurant by our Pastry Chef |
|
|---|---|
| Pineapple Tarte Tatin, Coconut and Mint Ice Cream | |
| Peach Créme Brulée, Homemade Shortbread | |
| "Guanaja" Valrhona Chocolate and Irish Whiskey Mousse Salted Caramel Ice Cream | |
| New Season Irish Strawberries, Lemon Curd, Yuzu Sorbet | |
| Sheridan’s Mature Irish and French Cheese Plate with Condiments | 15.00 |
Dinner is served Tuesday to Saturday from 6pm with last orders at 10.30pm
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