Celery seed tartlet filled with creamed leek and fennel, topped with slivers of fresh salmon, baked in the oven and served with a lemon, gherkin and green olive puree.
Confit leg of duck with a sesame and soy noodle salad, chilli syrup and creme fraiche.
Limetree house salad with Sneem blackpudding wontons, spiced potato, melon, shaved parmesan and maple dressing.
Freshly made soup served in the traditional manner from a steaming kettle at your table
Kenmare bay mussels steamed in their shell in a lemon, garlic, ginger and corriander broth
Back due to popular demand 'Chicken wings marinated and cooked in a sweet and spicy tomato sauce'.
Rustic bruchetta with tomato tartar and Gubeen ham, Desmond cheese, rocket leaves and balsamic reduction.
Selection of local Seafood cooked in a shallot and white wine sauce, gratinated with an herb crust.
Fresh water shrimp and crab topped and tailed with kenmare smoked Salmon, cucumber carpacchio and an orange nut dressing.
Hot filo parcel filled with goats cheese, sweet potato and thyme,sun dried tomato tapenade.
Pan fried supreme of Salmon with a citrus couscous, harrissa glaze and asparagus tips.
A selection of Seafood Cooked 'En Papillotte', with white wine, herb butter and julienne of vegetables.
Oven roasted cod with a warm green bean, potato, olive and caper salad, roast tomato, smoked paprika aioli and salsa verde.
Roast tenderloin of pork with parsnip and apple relish, cheese and onion mash, redcurrant jus.
Char grilled fillet of 8oz Irish Beef with roast field mushroom and sauteed onions, horseradish rosti, green peppercorn cream or Garlic Butter.
Supreme of chicken with a sage and onion stuffing, bacon and pepperonata, parsley pesto.
Medallions of monktfish with a garden pea and chorizo risotto and a rosemary buttersauce.
Ragout of mushrooms in a light cream sauce with fresh linguine, seasonal greens, parmesan and a drizzle of truffle oil.
Falafel and brie Strudle served with a caponata stew, yoghurt and dill oil.
Individual Baileys and cinnamon cheese cake with amarena cherry Ice cream and caramel sauce.
Rhubarb Tartlet topped with a gingernut crumble, raspberry Ice cream and Vanilla bean custard.
White and Dark chocolate terrine with berry compote and blackcurrant sorbet.
Selection of homemade Ice cream {Vanilla, Praline, Raspberry and Hokey Pokey }, with hot chocolate syrup.
Selection of Munster Cheese with biscuits and a fig chutney
Classic Creme Brulee'En Tasse', with peanutbutter cookies.
Warm crepes filled with praline Ice cream, butterscotch sauce and toasted almond flakes.
Username
Password
Login
Register Now! Forgot Password?