Mon - Fri: 2 Course 23 | 3 Course 27; Weekend: 2 Course 26 | 3 Course 31
| Starters | |
|---|---|
| Chef’s Soup of the Day | |
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Fivemiletown Goat’s Cheese Mousse Spiced Beetroot Gel, Baby Beets |
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Shercock Chicken Liver Parfait Bacon Jam, Warm Brioche |
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Cardamom Smoked Castletownbere Salmon Lemon Purée, Liscannor Crab |
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Half Dozen Carlingford Oysters, Shallot Vinegrette, Lemon |
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| Main Courses | |
|---|---|
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Slow Braised Short Rib of Beef Wild Mushrooms, Confit Onions |
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Seared Fillet of Salmon Confit Leek, Potato Purée, Mullaghmore Mussels |
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Roast Suprême of Shercock Chicken Pearl Barley, Onion Broth |
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Pan Fried Fillet of Kilmore Quay Cod Cauliflower Velouté, Kale, Baby Shrimp |
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| Risotto of Celeriac & Gruyère Cheese | |
| Side Orders | |
|---|---|
| Mashed Potatoes, Tenderstem Broccoli, Champ Mash, Green Salad, Cauliflower Gratin | 5.00 |
| Shelbourne Truffle Fries | 7.00 |
| Desserts | |
|---|---|
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Warm Bread & Butter Pudding Crème Anglaise, Mixed Berry Compôte |
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Shelbourne Pavlova Lime Mascarpone, Passion Fruit Curd, Raspberries |
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Warm Chocolate & Raspberry Tart Pistachio Ice Cream |
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Lemon Posset Plum Compôte, Shortbread Biscuit |
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Apple & Blackberry Crumble, Salted Caramel Ice Cream |
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