| Starters | |
|---|---|
| A selection of Oysters, Individual Shrimp Cocktail, Smoked Salmon, Roaring Water Bay Mussels & Smoke | |
| Confit Beetroot, Apple & Cashel Blue Cheese with Candied Walnut Salad (V) | |
|
Main Course (Fish is subject to availability) |
|
|---|---|
| Turbot Steak served with Rainbow Carrots, Crab Beurre Blanc & Asparagus | |
| Monkfish served with Roast Cherry Tomatoes, Celeriac Puree & Shellfish Cream | |
| 10oz 28 Day Aged Sirloin Steak served with Portobello Mushroom, Shrimp & Tarragon Butter, Béarnaise | |
| Butternut Squash & Gorgonzola Risotto (V) | |
| Desserts | |
|---|---|
| Warm Chocolate Dome Cake with Black Cherry Ice-cream | |
| Pistachio, Strawberry & Lemon Curd Ice-Cream with Popping Candy | |
| Lemon Posset with Home-made Shortbread | |
| Cheese Plate of Durrus & Cashel Blue Cheese, Fig Jam & Crackers | |
| Tea / Coffee | |
A 12.5% service charge will apply to groups of 6 or more
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