(sample)
| Starter | ||
|---|---|---|
|
Gigas oysters World famous Dungarvan Harty oysters served on ice with shallot vinegar, price for 6 or 9 |
15.00 | 20.00 |
|
Veal Loin Tartare Celeriac remoulade & smoked duck |
12.50 | |
|
Goats cheese parfait Kalamata olive, tomato, asparagus, pickled onion, apple & balsamic dressing |
12.50 | |
|
Crab meat Horseradish, avocado, mandarin |
16.00 | |
|
Marinated tuna Ponzu, navet & apple wasabi sorbet |
16.00 | |
|
Pan fried duck foie gras Apple & cinnamon compote, toasted brioche, almond gel, balsamic caviar |
18.00 | |
| Recommended with a glass of Monbazillac, chateau vari, 2011 | 7.00 | |
|
Iberico Ham "Bellota" pata negra served with tomato gazpacho, Iberico & smoked gubeen croquettes |
19.50 | |
| Main Course | |
|---|---|
|
Organic salmon Baby spinach, potato gnocchi, dashi & sesame |
25.00 |
|
Cod Sunblush heirloom tomato, buffalo mozzarella & balsamic vinaigrette |
26.00 |
|
Halibut Carrot & cumin puree, morteau sausage, pickled mushroom, chicken jus |
29.00 |
|
Rack of Lamb Wild asparagus, girolles, goat’s cheese & tomato lamb jus |
|
|
Irish beef fillet Morels mushroon sauce, parsnip puree & parsnip crisps |
34.00 |
|
Squab pigeon rossini Pomme purée, foie gras, & truffle |
32.00 |
|
Side Orders 4.50 |
|
|---|---|
| mesclun salad | |
| truffle mash | |
| garden peas, bacon & parmesan | |
| homemade fries with smoked garlic aioli | |
| Desserts | |
|---|---|
|
Classic Madagascar bourbon vanilla crème brûlée made with free range eggs |
7.00 |
|
Warm Pear & Almond Cake Salted Caramel Ice cream |
10.00 |
|
Yoghurt panacotta pineapple, passion fruit, mango, coconut sorbet |
10.00 |
|
Praline & chocolate tartelette Yuzu & white chocolate ice cream |
12.50 |
|
Selection of ice cream cornetto style |
8.00 |
|
Selection of 5 cheese served with onion marmalade, cherry compote and truffle honey |
15.00 |
Our menus change throughout each season to include the finest ingredients so some dishes may vary to the one listed.
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