west coast shrimp on a bed of shredded lettuce topped with marierose sauce
fresh and smoked fish, onions, belle peppers and cajun spices, dusted in breadcrumbs and shallow fried to golden served
lardons of bacon tossed with lettuce and croutons, drizzled qith caesar dressing, topped with anchovies
chef's baby back pork ribs smothered with a tangy barbeque sauce and slowly roasted until tender
fresh cromane mussel's cooked in a tomato, parsley and onion white wine sauce
chef's freshly prepared cream soup of the day
traditional french onion soup topped with mozzarella and garlic croustons served in a moule basket
locally sourced prime irish t-bone steak griddled to your liking with sauteed mushrooms and onions
locally sourced irish rib eye steak pan fried to your liking with freshly prepared onion rings
locally sourced irish fillet steak griddled to your liking with sauteed mushrooms and onions
seafresh fillet of tuna, seared and served with chef's mouth watering brandon salad of orgasnic leaves
fresh fillet of sea bass pan-fried and served with a cherry tomato and basil infused fish broth
darne of salmon seasoned with cajun spices, blackened and served with vegetables tossed in a sage and shallot butter
boneless half chicken marinated in traditional caribbean jerk spices grilled and served with a jamaican jerk sauce accompanied with salad bowl and baked potato
large tralee pork cutlet marinated with honey and creked blck pepper slow roasted and served on a bed of col-cannon
succulent kenmare rack lamb chops brushed with rosemary and garlic grilled to your liking and set on a bed of potato champ and a plum tomato filled with meditterranean style cous cous
egg pasta tossed in a cream sauce laced with bacon garlic and mushrooms
penne pasta tossed in a freshly prepared tomato and sweet chilli sauce
choice chimichurri mushrooms filled with goats cheese grilled to perfection and served on a bed of tossed salad
grilled courgette risotto with toasted pine nuts basil and tomato cooked in a light vegetable stock
milk chocolate sponge filled with a chocolate ganache served warm with fresh cream
white chocolate cheesecake with a raspberry glaze
three strawberry shortcakes filled with crème chantilly served on a pool of strawberry coulis
chef's freshly prepared fruit salad served simply with cream
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