| Starters | |
|---|---|
| Seafood Chowder / Soup of the Day | |
| Smoked Haddock Fish Cake served with sauté spinach, poached egg and hollandaise | |
| Potted Smoked Trout and buttermilk rillettes with ruby grapefruit | |
| Homemade Pâté with onion jam, pickled cucumber (Both served with toasted sundried tomato plait) | |
| Confit Beetroot, apple and Cashel blue cheese with toasted walnut salad (V) | |
|
Main Course Fish is subject to availability |
|
|---|---|
| Pan Fried Fillet of Plaice served with a chorizo, tomato and olive salsa | |
| Grilled Fillet of Atlantic Hake served with a shrimp, chilli and lime butter | |
|
Monkfish served with roast cherry tomatoes, celeriac purée and shellfish cream (Served with buttered ] |
|
| 10oz 28 Day Aged Sirloin Steak served with portobello mushroom, shrimp and tarragon butter, béarnais | |
| Butternut Squash and gorgonzola risotto (V) | |
| Afters | |
|---|---|
| Selection of Homemade Desserts | |
| Tea / Coffee | |
A 12.5% service charge will apply to groups of 6 or more
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