| Starters | |
|---|---|
| Seasonal soup of the day | |
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Chicken liver pâté With prune and armgnac puree semi dried fig & hot toast. |
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Goats Cheese Crotin With pickled golden beetroot and sun dried tomato pesto. |
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Caesar salad Romaine lettuce, fresh anchovies, croutons and parmesan shavings. |
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Main Course All Fish and Fowl Served with Potatoes and Vegetables. |
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|---|---|
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Open Vegetable lasagna With lightly spiced ratatouille and chickpeas. |
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Roast Chicken supreme Sun dried toamto and black olive provencal, tomato ragu and tarragon cream. |
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Barbary Duck Breast With spiced cherries, celeriac puree and port wine jus. |
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Duncannon Monkfish With sweet soy and balsamic glaze with basmati rice. |
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9oz Dry aged sirloin steak With red onion marmalade & Béarnaise |
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| Desserts | |
|---|---|
|
Sticky Date Pudding Served with butterscotch sauce |
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Apple and Blackberry crumble With vanilla ice cream. |
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Classic Lemon Posset With lemon curd and apricot compote. |
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We use only fresh seasonal vegetables. Our menu is subject to change depending upon availability of ingredients.
© menucosm 2024