17:00 - 18:30; 2 courses €25 & 3 courses €30
| to start | |
|---|---|
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seasonal soup(v) (c) ely Guinness bread |
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Irish ham hock terrine(gf) homemade picallili & focaccia |
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beetroot cured Irish salmon(c) ely Guinness bread, cream cheese, citrus fruit |
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ely caesar salad(gf) green beans, red onion, parmesan, olives, anchovy |
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| to follow | |
|---|---|
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roast Irish cod(gf) seafood bouillabaisse, new potatoes |
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Thai yellow curry(gf) (v) green bean, pak choi, mangetout, butternut squash, onions, coconut powder, basmati rice |
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Irish pork belly(gf) savoy cabbage, carrots, celeriac, High Bank apple syrup & pork jus |
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Boyne Valley steak(gf) green beans, brandy peppercorn sauce, watercress, house cut chips; €7 supplement |
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| to finish | |
|---|---|
|
warm almond frangipane tonka bean anglaise, green apple |
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chocolate & peanut mousse(gf) peanut brittle, salted caramel |
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selection of ice cream & sorbets(gf) dark chocolate |
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Dates & serving times may very. Menu is subject to seasonal changes
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