3 courses

2 courses

Chefs Soup of The Day

Served With Foccacia Croutons

Homemade Chicken Liver Parfaite

Served on Toasted Brioche, Rocket & Red Chard Saled with Loganberry Chutney

Marinated Black Tiger Prawns

With Stir Fried Egg Noodles in a Coconut Curry Sauce

Confit of Irish Duck Leg

Dressed With Raisins, Roasted Figs & Orange Sauce

Organic Rabbit Sausage

Creamed Mash Potato with White Wine & Leek Sauce

Deep Fried Breaded Brie Club

With Red Chard & Ruby Pepper Salad

Breast of Farmhouse Chicken

Smoked Gubbeen Cheese with Leek & Red Pepper Burre Blanc

Traditional Fillet of Beef Wellington

With a Mushroom Duxelle & Natural Jus

Baked Large Dover Sole on The Bone

Pomme Puree Border & Bonne Femme Sauce

Roast Rack of Wicklow Lamb

Encrusted with Chiorizo & Garlic Crust, Fresh Mint & Tyme Jus (€4 supplement)

Irish Gwinea Fowl

Chive Mashed Potato With Aged Madeira Jus

Roast Loin of Irish Pork

With Fresh Herb & Maui Onion Stuffing, Caramelised Coxs Apples Port Jus

Ricotta & Spinach Cannelloni

Sauteed Forest Mushroom & San Marzano Sauce

Lemon & Lime Bavaroise

With Candied Lemon & Mint Creme Anglaise

Ferrero Rocher & White Chocolate Delice

With Vanilla Ice Cream & Chantilly Cream

Warm Berry Crumble Tartlet

With Vanilla Ice cream & Custard Cream

Cider Apple Charlotte

With Milk Chocolate Sauce & Frosted Strawberries

Selection of Homemade Ice Creams

Selection of Irish Cheeses