Fresh Soup Of The Day ©

Moules Mariniere

served with Sourdough garlic crouton

Seared Tuna Sashimi

coated with a light pepper crust served with sushi rice, miso soup

Pan seared Irish Scallops

served with Celeriac Mousseline, crisp Pancetta, apple jelly©

Salad of Buffalo Mozzarella

pickled vegetables, Lamb lettuce, toasted pine nuts, crisped Wonton, Newgrange Camelina oil

Carpaccio of smoked Goose Breast

with Tempura of Shallots, pickled Cucumber and Apricot Puree

Saute Chicken Solilesse

Blood Orange, spring onion, home made pickled Ginger, chiffonade of Sorrel, Grenadine dressing

Duo of Goose

Pan fried Goose Breast, with a Confit of Goose leg, served with Fondant potatoes, Baby Spinach, saute Leek, red wine Jus©

Slow cooked leg of Rabbit

served on a Herb potato cake, Julienne of vegetables, Rabbit Jus ©

Pan fried fillet of black Sea bass

served on a bed of Ratatouille of vegetables, Tabouli salad, Black Olive Tapenade

Angel hair pasta served with Asparagus

Pea, Tomato, and a Parmesan and white wine cream sauce

Herb salad, served with Avocado

Spring onion, Vine ripe Tomatoes, Cucumber, Sorrel, Lemon Balm, Basil and Chive©

Fillet of Irish Beef served with Colcannon

king oyster mushrooms, caramelised onions and a red wine jus ©

Chargrilled dry aged Kettyle Irish Beef Rib-eye

Steaks are served with your choice of mash, chips or dauphin potato Bearnaise, wild mushroom or pepper sauce ©

Cote de Boeuf (For Two)

Steaks are served with your choice of mash, chips or dauphin potato Bearnaise, wild mushroom or pepper sauce ©

Potatoes

Goose/Dauphin/Mash/Chips

Sauteed

Baby Spinach/onion/mushroom

Vegetables

Honey and mustard carrot puree/ broccoli in butter and soya/Potted Mixed Veg (sugar snap, carrots and silver skin onions)