Lunch is served Friday to Sunday from 12 to 3pm, 2 Courses 23.95
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Cured Salmon with Pomegranate Cured Salmon with Pomegranate, Citrus Fruit Curd, Fennel Puree, Heirloom Beets and Orange Salad |
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Irish Beef Carpaccio Irish Beef Carpaccio, Horseradish Cream, Parmesan, Pickled Baby Onion, Rocket |
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BBQ Spare Rib Croquette (3 Supplement) BBQ Spare Rib Croquette, Beetroot and Port Puree, Apple and Ginger Dressing |
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Asparagus and Feta Salad Asparagus and Feta Salad, Hazelnut and Shallot Dressing, Crispy Organic Egg |
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Garden Pea Soup Garden Pea Soup with Mint Chantilly |
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| Main Courses | |
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Corn-fed Chicken Breast Corn-fed Chicken Breast, Tomato and Pine Nut Dressing, Tenderstem Broccoli, Feta Cheese, Courgette and Basil |
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Piri Piri Rare Breed Pork Piri Piri Rare Breed Pork Fillet with Confit Lemon and Garlic Quinoa Salad, Piquillo Pepper and Thyme Fromage Frais |
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Pan-Fried Hake Fillet Pan-Fried Hake Fillet with Summer Green Vegetables, Salted Grapes and Confit Chorizo, Wilted Spinach |
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Soy and Ginger Glazed Beef Short Rib Soy and Ginger Glazed Beef Short Rib, Shiitake and Enoki Miso Broth, Celeriac Noodles |
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21-Day Dry Aged Rib Eye (8 Supplement) 21-Day Dry Aged Rib Eye, 230g/8oz of Pure Hereford Irish Beef, Roasted Cherry Tomatoes and Béarnaise Sauce |
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Herb Gnocchi Herb Gnocchi with Sweet Red Peppers, Pumpkin Puree, Baby Spinach, Parmesan Shavings |
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