| To Start | |
|---|---|
| Chicken liver mousse, white port soaked golden raisins, warm house made brioche, candied walnut | 11.50 |
| Nashville hot oysters | 11.50 |
| Oyster mushrooms, parmesan fondue, aubergine relish, grilled sourdough | 8.00 |
| Skeaghanore Irish duck salad, ember-roasted beet, violette mustard, beet ash | 8.00 |
| Mains | |
|---|---|
| Loretta’s fried chicken, grilled corn salad, buttermilk biscuit, pickled jalapeno honey butter | 20.00 |
| Wood grilled yellowfin tuna, crushed potatoes, avocado, fiery cucumber pickles | 21.00 |
| Pork hock, pickles, hot mustard, steamed buns | 30.00 |
| Beef & pork ragu, pappardelle, aged parmesan, basil | 18.00 |
| Sides | |
|---|---|
| Homemade chips | 4.00 |
| Side salad | 3.50 |
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