SNACKS
Smoked almonds (N – almond, P)
Nocerella olives
Coppa with pickles ( for 2)
SALADS/ STARTERS
Stracciatella with winter tomatoes & extra virgin olive oil (MK)
Cucumber, mint & feta green salad (MK)
Kilkeel Crab salad, horseradish, pickled apple & togarashi ( CR, MK, SS)
MAIN COURSE
Rack of lamb, lamb jus (for 2) , Ballymakenny farm pink fir apple potatoes
roast parsnip, beetroot & red wine jus (MK, SDS, MST)
10 oz Ribeye steak , pressed potato, roast bone marrow jus (SDS, MK)
Halibut fillet, tomato dashi, sauce vierge, seaweed salad (MK)
Chargrilled Spatchcock 1/2 or full chicken, smoked paprika, confit garlic & chicken jus (SDS)
SIDES
Dauphinoise potato (MK)
Purple sprouting broccoli with miso, seaweed & sesame dressing ( SB, SS)
DESSERT
Gariguette strawberry, caramelized white chocolate & coconut set cream (MK, C – spelt, wheat )
Sticky toffee & pear pudding, caramel sauce & vanilla mousse (E, MK, C – wheat )
CHEESEBOARD
Coolatin cheddar, Cashel blue, Brie de Meaux, apple chutney, malt, rye & sesame crackers
(MK, E, SS, SDS, C – rye, wheat)
Allergen Guide: Cereals -C , Cereals adaptable-Ca , Crustaceans- CR, Eggs- E, Fish- F, Peanuts- P, Soybeans- SB, Milk-MK, Nuts- N, Celery-CL, Mustard- MST, Sesame Seeds-SS, Sulphur Dioxide and Sulphites- SDS, Lupin -L, Mollusks- MOL. Allergen based meals are prepared in the same area as allergen free meals. We cannot guarantee absolute separation and cannot take responsibility for any adverse reaction that may occur.