You choose the right price for you. Please choose a menu from our list below
All menus have been sourced locally and organically where possible and we only use the freshest of produce.
Low air-miles are also thought of when we design our menus. We are serious about our responsibility to the environment.
Starters
Roast beetroot salad with grilled crotin goats cheese, toasted pumpkin and sunflower seeds and balsamic vinaigrette
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Home cured salmon, pomegranate salad, lemon dressing
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Country style duck terrine with green peppercorns and toasted brioche
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Pan fried Smoked fish-cakes with radicchio, and whole-grain mustard aioli
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Crab and saffron tartlet with crisp rocket
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Shallot and wild mushroom tartlet topped with buffalo mozzarella
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Slow roast tomato, thyme and red pepper tartlet with rocket and goats cheese
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Roast fig and buffalo mozzarella salad
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North Atlantic prawn and crab timbale
with Japanese cress and preserved ginger
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Smoked bacon and quails egg salad in crouton baskets
Soups
Celeriac and parmesan soup
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Wild mushroom chowder
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Curried parsnip and apple soup
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Creamy winter vegetable soup
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Celery and almond soup
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Leek and potato soup with chive cream
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Spicy coconut and vegetable soup with rice noodles
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Smoked fish and potato chowder
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Cream of cauliflower and roast onion soup
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Pumpkin soup with preserved ginger
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Creamy tomato and basil soup
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Broccoli and vintage Cheddar soup
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Carrot and coriander soup
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Carrot and orange soup with dry sherry
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White bean and smoked bacon soup with truffle oil
Main Courses
Supreme of Irish chicken with wild mushroom and pine nut stuffing, mustard mash and mushroom a la créme
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Pan fried supreme of Irish chicken "coq au vin"
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Roast Dry aged shoulder of Lamb,
pea and mint mash, and herb jus
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Filet of prime Irish fillet steak, roast carrot and garlic puree, burgundy jus and rustic potatoes
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Pan roasted sea bass, celeriac puree, red wine butter
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Roast Loin of special breed pork, apple mash and cider jus
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Slow roast pork belly, dauphinoise potatoes and creamed cabbage
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Grilled seatrout, sauté winter greens and shallot and chive cream sauce
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Slow roast prime Irish sirloin of beef, glacé pearl onions, horseradish mash and roast gravy
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Organic salmon wrapped in Parma ham with sage, roast apple and braised red cabbage
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Confit leg of duck braised red cabbage and fondant potatoes
Vegetable Options
Wild mushroom, leek and mascarpone parcel with spinach and pine nuts*
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Asian style pumpkin spring roll with chili syrup and coriander pesto with warm noodle salad
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Slow roast vine tomato, thyme and red pepper tart with rocket and goats cheese cream*
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Brie, Portobello mushroom and cranberry Wellington, wilted spinach and fig infused balsamic glaze
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Vegetable lasagna with garlic fusette
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Pea and parmesan risotto with rosemary tuille and herb bouquet
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Vine tomato and shallot tarte tatin, vegetable bouquet and fig infused balsamic syrup
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Grilled halloumi cheese on roast vegetable and pine nut couscous
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Buttermilk pancakes with goats cheese, basil and sundried tomato
*Available as a starter or main course
All main courses are served with seasonal market vegetables
Desserts
Assortment of domestic and imported artisan cheese
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Pear and almond tart with vanilla créme
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Vanilla créme Brulé
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Citrus cheesecake with orange cream
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Lemon tart with burnt sugar and fruit coulis
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Sticky toffee pudding with caramel ice cream
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Belgian chocolate marquise with hazelnut cream
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Baguette and Butter pudding laced with baileys
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Fresh passion fruit pavlova
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Selection of teas and coffee
Lunch Menu
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