Freshly Made Soup of the Day

Sea Food, Sweet Corn and Wexford Potato Chowder

Pan Seared King Scallops

Wrapped in Serrano Ham with Asparagus and Cauliflower Puree

Lightly Cooked Beef and Cashel Blue Cheese Bruschetta

Rocket and Lamb's Leaf Salad. Honey and Balsamic Dressing

Gravlax of Organic Salmon

Organic Salmon cured with Dill, Lemon Juice, Pepper and Sea Salt,

Smoked and Grilled Silver Hill Duck Breast

With Saffron and Green Pea Risotto, Parmesan Foam

Grilled Fermanagh Pork Fillet

On Potato & Apple Rosti, Braised Red Cabbage, Calvados Cream Sauce and Crispy Pancetta

Poached Free Range Breast of Chicken

Stuffed with Leek and Pumpkin Mousse, Accompanied by Purple Sauté Potatoes and Sage Cabernet Sauce

Baked Courgette and Wild Mushroom Risotto

With Rocket Leaf and Parmesan Foam

Roasted Monkfish on Spaghetti al Nero di Seppia

Squid Ink Pasta, Mussels, Calamari, Shallots in a Parsley and White Wine Cream Sauce

Pan Fried Buttered Sea Bass

Warm Baby Fennel, Mange Tout & Wasabi Salad, Saffron Mash Potato and Red Pepper Coulis

8oz Fillet Steak

A Pure Irish Beef Fillet, very little fat but full flavour

10oz Sirloin Steak

Cut from the centre of the Sirloin with a good marbling of fat to keep moist while cooking

Medallions of Beef Fillet

A Pure Irish Beef Fillet cut into 3 Medallions, very little fat but full of flavour

And to Share

26oz Tomahawk Steak

With Homemade Onion Rings and Seasonal Salad

Please choose a sauce to accompany your Steak:

Whisky & Peppercorn Sauce, Garlic and Herb Butter, Brandy Diane

All Side Orders

Irish Cheese Board

Porter Cheddar, Smoked Gubbeen and Cashel Blue, Served with Crackers, Grapes and Homemade Chutney

Chef Assiette of Dessert

Toffee Ice cream, Apple Sorbet, Espresso Macchiato Mousse, And Port & Strawberry Jelly

Baked Chocolate Fondant

Blood Orange Puree and Gingerbread Ice Cream

Vanilla Bean and Mascarpone Cheesecake

Toffee Crunch, Summer Berries with Homemade Shortbread Biscuits

Roasted Pistachio & Bailey’s Parfait

With Kumquat Compote