€39.50 Sunday – Wednesday All Evening
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Watercress Soup A smooth puree of leek, potato and baby watercress, finished with rocket pesto and sorrel cress. |
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Fire Duo Fish Cakes Naturally smoked haddock and fresh cod fish cakes with a sweet chilli sauce |
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Wood Fired Tiger Prawns (Supplement €5) Sautéed Spanish chorizo and crayfish stuffing cooked in homemade garlic butter and olive oil served with Homemade brown soda bread |
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Char Grilled Irish Chicken Caesar Salad Chargrilled Irish chicken fillet with crisp cos leaves giant croutons with oven roasted pine nuts, parmesan |
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Ardsallagh Goats Cheese Wood Fire Baked Ardsallagh goats cheese, crusted with pistachio and pecan nuts on a Focaccia crouton Pickled beets and chestnut honey |
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| Main Courses | |
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8oz Irish Hereford Prime Aged Sirloin Steak Chargrilled Irish Hereford Prime sirloin steak served with chunky chips, tobacco onion, served with a mixed leaf salad and a pepper and brandy cream sauce |
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10oz Irish Hereford Prime Aged Rib Eye Steak (Supplement €10) Chargrilled Irish Hereford Prime Rib Eye, delicately marbled, with an eye of fat for a full bodied flavor with chunky chips and tobacco onion, a mixed leaf salad and a pepper and brandy cream sauce |
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Grants Farm Pork Char grilled 10oz pork chop (hand selected from a free to forage sounder), apple puree and steamed green beans Celeriac, swede and potato gratin with a cinnamon and orange jus |
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Salmon Fillet Oven Baked Fillet of Salmon. Served with Micro Basil Mash, Fine Herb Ratatouille and Steamed Baby Fennel |
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Irish Chicken Supreme Roast Chicken Supreme on a bed of champ. Portabello mushroom with baby spinach and herb crumb, Pickled sweet chili pepper stuffed with cream cheese and chive Served with basil cream |
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Spinach and Ricotta Cannelloni (V) Stuffed Cannelloni Baked in Fresh Tomato Sauce. Topped with Cais na Tiar Cheese and Parsnip Crisps. Served with Rocket Salad |
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| Desserts | |
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Peanut Butter Parfait A Homemade style peanut Ice Cream. milk chocolate cremoux, peanut crunch and banana gel |
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Chocolate Pave Chocolate genoise sponge soaked in Kirsch, topped with rich chocolate mousse and chocolate dust. Served with amarena cherries and a vanilla bean cream, all drizzled with a cherry purée |
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Zesty Lemon Tart (GF) A coconut baked base topped with a caramelised zesty lemon cream, Served with cassis sorbet |
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Coole Swan Cheesecake Irish Cream Liquor and Cheese Mousse, Caramel swirl, Orange Sable, Orange Curd |
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Irish Cheese Board (supplement €5.00) A selection of the finest Irish Cheese, with spiced apple and plum chutney and assorted crackers |
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| Tea or Coffee | |
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Cappuccino, Cafe Latte and Herbal Teas are available (€2 supplement) |
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| Sides | |
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Sides: €4.95 Sweet Potato Fries, Pont Neuf Chips , Skinny Fries |
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Sides: €5.95 Creamed baby Spinach, Chestnut Mushroom Bourguignon, Sinful Mash, Side Salad, Poached Eggs, Cauliflower Gratin |
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To Share: €9.95 A selection of Seasonal, buttered, Vegetables, Green Asparagus with Poached Eggs |
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