1/2 Doz. Oysters From Our Sea Tank On Crushed Ice

With a red onion vinaigrette, lemon and tabasco on the side, or warm tossed in a fresh basil butter

Doz. Oysters From Our Sea Tank On Crushed Ice

With a red onion vinaigrette, lemon and tabasco on the side, or warm tossed in a fresh basil butter

Fresh Hot Balsamic Sauteed Chicken Livers And Mushroom Feuletage

With an herbal salad garnish

Traditional Caesar Salad

With an herbal salad garnish

Traditional Caesar Salad

With cos leaves, garlic croutons, parmigiano reggiano shavings, anchovies and our house made caesar dressing

Wild Connemara Smoked Salmon Roulade

Filled with a smoked Salmon and Dill mousse with Spring Onion Lemon and Capers Drizzled with Yogurt and Dill Sauce

A Tian Of Fresh Crab Meat

Layered with avocado surrounded by pink grapefruit segments

Salade Tiede Of Quail

Placed on a nutty dressed salad and topped with a fried quail egg

House Marinated Baked Irish Goats Cheese

With roasted peppers, basil, sundried tomatoes and olives on a composition of salad leaves with roasted nuts tossed in a tio peppe dressing

Home Wrapped Spring Roll

Filled with confit of duckling and juliennes of vegetables served with a warm plum sauce

Barbequed Tiger Prawns

In a lime, mint and coriander dressing on a mango and cape gooseberry salad

Butternut Squash Soup

Homemade Blackberry Sorbet

Ardagh'S Atlantic Fish And Shellfish Chowder

Lobster Fresh From Our Sea

Tank grilled in garlic butter or poach

Grilled John Dory Placed On A Bed Of Fresh Spinach

With a duo of yellow and red sweet bell pepper sauces

Grilled Fillet Of Fresh Turbot

On a bed of champ potato topped with a light saffron sauce with a tian of baby ratatouille

Baked Fillet Of Atlantic Hake

Topped with a champagne and garden herb sauce garnished with semi-sundried tomatoes

Whole Black Sole On The Bone Grilled With A Citrus Butter

Medallions Of Monkfish

In a coconut, chilli, and lemon grass jus served on a bed of asian stir fry

Roast Rack Of Connemara Mountain Lamb

Served with roasted celeriac mash, on a red wine & lamb jus perfumed with rosemary and thyme

Pot Roasted Medallions Of Pork Fillet

Placed on an apple mash with a fresh fig and pork jus

Grilled Irish Fillet Steak

On a bed of roasted garlic mash potatoes, topped with a mushroom and pepper sauce

Supreme Of Barbary Duck

Placed on apple and red cabbage served with caramelized apples and a calvados and duck sauce

Choice From Our Dessert Menu