Sunday Dinner menu

 Starters

Sweetcorn Soup, Mushroom Tortellini, Gubbeen Bacon – 10.5

Free Range Chicken Terrine, Morteau Sausage, Prune& Tea Puree, Pickled Vegetables – 12

Local Courgette Flower, Stuffed with Bere Island Crab and Scallop, Shellfish and Lemon Verbena Sauce – 16

Fivemiletown Goat’s Cheese, Connemara Air Dried Ham, Peach, Local Fine Beans, Fresh Almond, Fennel Emulsion – 12

Lightly Cured Clare Island Salmon, Black Sesame, Local Radish, Cucumber, Avocado, Lemon and Soy Dressing – 15

 

Mains

Pat Mcloughlin Dry Aged Striploin, King Oyster Mushroom, Watercress, Triple Cooked Chips and Bearnaise – 33

Free Range Chicken, Sausage Roll,  Sweetcorn, Organic Summer Cabbage, Trompettes – 27

Lamb Shoulder, Sweetbreads, Sheep’s Curd Gnudi, Local Courgette, Violet Artichoke, Red Pepper and Saffron Broth – 29

Pat Mcloughlin Fillet of Beef, King Oyster Mushroom, Watercress, Triple Cooked Chips and Bearnaise  – 34

Kilkeel Harbour Cod, Gubeen Chorizo, Sprouting Broccoli, Coco Paimpol Beans, Confit Lemon – 26

Summer Vegetable Risotto, Tempura Courgette, Walnut Pesto – 24

 

Sides- 4

Green Salad, Apple Balsamic Dressing, Parmesan  • Local Baby Potatoes, Parsley Butter

Local Fine Beans, Pistachio Pesto • Triple Cooked Chips, Roast Garlic Aioli  • Peas, Gubbeen Bacon & Baby Gem

 

Desserts

Dark Chocolate Bar, Raspberries, Grue de Cacao Tuile – 10

Baked Custard, White Peach, Lemon Verbena, Biscotti – 9.5

Strawberry and Prosecco Jelly, Candied Pistachio, Yoghurt Sorbet – 9

Cheeseboard, Crossogue Chili Quince Jelly, Dried Fruit Chutney, House Crackers (Choice of 3/5) – 14/18