Available for groups of 6 and more
| Starters | |
|---|---|
| Today’s soup with homemade breads | |
| Dressed Dingle Bay crab, apple, fennel & radish salad and Granny Smith vinaigrette | |
|
Puff pastry galette prosciutto crudo, Cooleeney brie, dill cream cheese, hazelnut, caper berries, ro (vegetarian option available) |
|
| Ham hock & pork cheek beignets, salad of seasonal pickled vegetables and sauce gribiche | |
| Mains | |
|---|---|
| 10oz sirloin steak served with fries, watercress & mesclun salad and pink peppercorn sauce | |
| Pan fried stone bass, baby potatoes, charred broccoli, smoked pancetta, mussels in a white wine sauc | |
| Honey and garlic roast breast of chicken, roasted red pepper purée, chargrilled broccoli, crispy pol | |
| Slow roasted crispy pork belly, Jack McCarthy black pudding sausage roll, sauerkraut, pear & prune p | |
| Courgette & sun-dried tomato pithivier with ricotta cheese, heirloom tomato, basil dressing and Gold | |
|
Desserts Tea & Coffee will be served to your table |
|
|---|---|
| Summer berry coconut crumble vanilla ice-cream | |
| Selection of homemade natural fruit sorbets | |
| Praline and peanut butter milk chocolate mousse, caramelised salted peanuts, chocolate brownie and s | |
| Irish artisan cheese board with crackers and pear chutney | |
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