Beef and Guinness Consommé

with oxtail won tons

Grilled Red Mullet (C)

virgin vanilla oil

Tiger Prawn and Avocado Cocktail (C)

Seared Tuna Loin (C)

soy reduction, avocado and plum tomato

Pan-fried Foie Gras

spiced apple puree, port reduction and toasted brioche

Beef Carpaccio (C)

wild arugula and shaved parmesan

Ardsallagh Goats Cheese Mouse (V)

roasted figs & organic beetroot

8oz Centre Cut Angus Prime NY Strip Steak (C)

The Strip Steak is a firm-textured, well-marbled cut, tender, juicy and flavoursome.

8oz Angus Succulent Beef Fillet (C)

Beef Tenderloin (Fillet) is cut from the loin of beef. This muscle does very little work, so it is the tenderest part of the beef.

16oz Angus Bone-in Rib Eye (C)

A Rib Eye Steak is a beef steak sliced from the rib primal of the cow, with rib bone attached. It is one of the more flavoursome cuts of beef due to the muscle getting o lot of exercise during its life.

Poached Salmon and Turbot Rolls (C)

accompanied with saffron beurre blanc sauce

Donegal Lobster Ravioli

bisque foam and lobster oil

Pan-Fried Stone Bass

Dublin bay prawns and morel chowder

Spinach and Ricotta Stuffed Cannelloni (V)

Slow Growing Free Range Chicken Supreme (C)

Herb Crusted Loin of Spring Irish Lamb

Alex Surf ‘n‘ Turf

16oz Angus Chateaubriand Steak and Dublin Bay Prawn Scampi accompanied with your choice of side dishes and sauces

Gratin Potato

Creamy Chive Mash Potato

Confit New Potato

Home-cut Chips

Sautéed Wild Mushrooms

Creamy Spinach

Seasonal Mixed Vegetables

Chef’s Salad

Garlic & Herb Butter

Veal Jus

Béarnaise

Green Peppercorn Sauce