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Dinner Menus

Spring + Summer- Mar 1​st – Aug 31st

House Cured Salmon with Dill & Mustard, Cucumber Salad & Beetroot Sourdough 1,4,10
Ardsallagh Goats Cheese Parfait with Walnuts, Red Onion & Crisp Bread 1,7,8
Cured Meats & Roasted Vegetables, Virgin Olive Oil & Aged Balsamic
Potted Dingle Crab with Radish Salad, Farmhouse Butter & Curry Sourdough 1,2,7
Pork & Chicken Terrine with Pistachios and Apricot, Remoulade Sauce and Pear Carpaccio 7,8,9

Pea, Mint and Pancetta Soup
Spiced Bean Soup with Coconut Milk
Carrot & Buttermilk Soup with Dill Oil 7
Fish Soup with Aioli & Rouille 1,4,7
Indian Spiced Tomato Soup 9

Main Course
Pan Fried Chicken Supreme on Truffled Parsnip Puree with Grilled Courgettes & Rocket Pesto 7,8
Roast Trout on a Ragu of Potatoes, Pancetta & Spring Onion, with Sauce Vierge 4
Roast Cannon of Lamb with Rosemary & Mustard, White Bean Stew 10
Braised Pork Cheeks with Cumin Carrots & Roast Peppers Fennel, Courgette & Aubergine Tart with Olive Tapenade 1,3
All served with Individual Potato Gratin, Roast Carrots, Pea & Shallot Puree

Lemon & Lime Tart with Blackberry Sorbet 1,3,7
Mixed Exotic Fruit Pavalova with Vanilla Cream 1,3,7
Clotted Cream Pudding with Macerated Strawberries & Mint 7
Orange Custard Tart with Puff Pastry 1,7
Dark Chocolate Brownie with White Chocolate Sour Cream Mousse 1,3,7

Autumn & Winter- Sept 1st to Feb 28th

House Smoked Mackerel Pate with Waldorf Salad & Penny Loaves 1,4,7,9
Duck Rillettes with Plum Chutney, Figs & Dressed Leaves Pickled Beetroot with Buffalo Mozzarella & Pistachios 7,8
Roast and Braised White Pudding with Parsnip & Truffle Puree, Root Vegetable Crisps 1
Game Terrine with Celeriac Puree & Roast Apple 9

White Root Vegetable with Crisp Onion 7
Spiced Butternut Squash with Chorizo & Thyme Leek & Potato with Smoked Garlic 7
Smoked & Fresh Seafood Chowder 4,7
Onion Soup with Smoked Gubbeen Crouton 1

Main Course
Red Wine Braised Beef Cheeks with Shallots, Celeriac Mash & Crisp Onions 7,9
Pan-fried Chicken Supreme with Shallots, Bacon, Gubbeen Semolina & Cider Gravy 1,7
Roast Cod with Tarragon Butter, Spiced Puy Lentils and Spinach 4,7
Venison Wellington Pie with Braised Red Cabbage & Apple 1
Pumpkin Gnocchi with Young Buck Blue Cheese Sauce and Roast Squash 1,7
All served with Individual Potato Gratin, Roast Carrots, Pea & Shallot Puree

Tarte Tatin with Vanilla Cream 1,7
Maple Syrup Ganache Cheesecake 1,7
Berry Crumble with Whiskey Crème Anglaise 1,7
Rum Raisin Bread & Butter Pudding 1,7
Salted Chocolate Tart with Crème Fraiche 1,7

€42 per person for choice of One Starter/Soup, One Main, One Dessert
€46.50 per person for Choice of Two Starters/Soup (one to be soup), Two Mains, One Dessert

All Beef of Irish Origin

Allergen Info: 1. Gluten, 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Soybeans 7. Milk 8. Nuts 9. Celery
10. Mustard 11. Sesame seeds 12. Sulphur dioxide and sulphites 13. Lupin 14. Molluscs