Available for dinner Tuesday to Sunday from 5pm.
| Starters | |
|---|---|
|
ROQUEFORT CHEESE & CONFERENCE PEAR SALAD Red wine poached pear, spiced walnuts, heritage beetroot & endive, truffle & honey vinaigrette |
10.00 |
|
SALMON TARTAR Clare Island organic salmon, avocado & lime, dill, shallot, crème fraîche & squid cracker |
9.50 |
|
PIED DE COCHONS Crubeens, Savoy cabbage choucroute, mushroom ketchup, black pudding, crumbed hen’s egg |
12.00 |
|
RABBIT FRICASSÉE Sage & butternut squash gnocchi à la Parisienne, Ventrèche ham, carrots, white wine, wholegrain mustard & tarragon |
12.50 |
|
BOUILLABAISSE Mussels, palourde clams, crevettes & poisson haché, Crab mayo toast, Espelette pepper |
14.50 |
|
SAUTÉED DUCK LIVERS Puy lentils, charred onion, apple, Bayonne ham & frisée salad, date chutney |
12.00 |
|
CRAB CRÈME BRÛLÉE Kilkeel crab, toast, cucumber & dill |
15.00 |
| Mains | |
|---|---|
|
COQUILLE ST-JACQUES Gratinated Kilkeel scallops in the half shell, chaudrée of brown shrimp & smoked haddock, creamy white wine, leeks, pomme purée, Gruyère cheese & parsley |
23.00 |
|
BERTRAM SALTER CARLOW FREE RANGE CHICKEN Cordon Bleu grilled breast with Bayonne ham & Emmental, chasseur thigh potée, Chantenay carrots, baby leeks & new potatoes, Pommery mustard crème, chicken & tarragon jus |
24.00 |
|
FONDUE ET LÉGUMES RACINES Sage & honey roast heritage beetroot, navet & carrots, crispy kale & Roscoff onions, Puy lentil & sherry vinaigrette, Emmental cheese fondue |
22.00 |
|
WILD BRITTANY SEABASS Grilled fillet with calamari & roast cauliflower, saffron & preserved lemon, ratte potatoes, confit fennel, Pernod & chervil beurre blanc |
28.00 |
|
IRISH BLACK ANGUS STRIPLOIN Char-grilled 10oz striploin, black truffle & Cáis na Tíre cheese fries, watercress & béarnaise |
32.00 |
|
GRILLED IRISH HEREFORD 8OZ FILLET STEAK Roscoff onion fondue, sautéed spinach, Alsace bacon & potato galette, sauce Diane |
36.00 |
|
DUCK À L’ORANGE Grilled Skeaghanore duck breast, confit Seville orange, blood orange & basil salad, candied endive, duck fat roasties & star anise |
28.00 |
|
CÔTE DE VEAU Limousine bone in striploin of veal, white pepper & fennel seeds, glazed Jerusalem artichokes, chanterelles, Dauphinoise potatoes, sauce verte & veal jus |
42.00 |
|
Sides €4.50 |
|
|---|---|
| Fries | |
| Pommes purée | |
| Dauphinoise potatoes | |
| Winter root veg | |
| Salade verte | |
| Savoy cabbage | |
| Les Désserts | |
|---|---|
|
CRÈME BRÛLÉE Crystalized ginger |
8.50 |
|
TRIFLE Prune & Armagnac |
8.50 |
|
TARTE TATIN Griottines ice cream |
9.00 |
|
DARK CHOCOLATE TART Crème fraîche ice cream |
9.00 |
|
STICKY TOFFEE PUDDING Medjool dates |
9.50 |
|
CRÈME GLACÉE Griottines, chocolate brownie & crème fraîche |
7.50 |
|
CHEESE BOARD Pear chutney & crackers |
14.50 |
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