Fresh Atlantic prawns in a light angel-hair filo pastry, deep-fried. Eith a sweet chilli mayo for dipping and a splash of raspberry vinegar reduction to finish it all off.
caramelised onions on toasted focaccina topped with grilled goats cheese. There's a splash of Cumberland sauce to give a sweet note
Fresh from Kenmare, steamed with a broth of with wine, garlic and honey
our combination of locally grown leaves with grilled bacon, parmesan shavings and garlic croutons, all dashed with fuchsia dressing
Strips of fresh fillet of chicken crumbed and deep-fried. Lazing on fuchsia dressed leaves, drizzled with maple syrup and speckled with chopped nuts
Atlantc prawns with spiced marie rose sauce, poached organic salmonwith citrus mayo and fresh crambeat with chives, red pepper and lemon
We use a minimum of seven varieties of fish-fresh and smoked, the odd crustacean, a few molluscus, there's a glug of white wine too
We proudly use Feile Bia certified Hereford beef. 11oz cooked "as you like it", "Yo be or not to be" served with your choice of a whiskey and peppercorn sauce or soft garlc butter
Also a Feile Bia product. Pan-fried fillet of pork with caramelised apple and cider sauce
Tom's version of a Philippine classic. Fillet of chicken is marinated in coconut milk with soy sauce, cracked pepper and garlic then pepper and garlic then pan-fried and served in it's own creamy sauce with balsmati rice
Fillet of hake, oven-baked in a light sauce of vegetables, fish stock a splash of white wine. Finished with a saffron, herb and cheese crumb
Dame of organic salmon done in the oven. Served with a leek and vanilla cream.
Fillet of Haddock, rubbed with basil pesto, wrapped in Serrano ham then backed. Served with our homemade tomato sauce.
Pan seared fillet of barbarie duck with a sweet mango and chilli sauce
We will be happy to let you know what Tom is cooking today
If you have to watch your sugar intake then fear not-we have something for you too
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