2 COURSES €29 – 3 COURSES €35
Lunch is served Thursday to Sunday from 12:30pm.
| Starters | |
|---|---|
|
ROQUEFORT CHEESE AND CONFERENCE PEAR SALAD Red wine poached pear, spiced walnuts, heritage beetroot and endive, truffle and honey vinaigrette |
|
| SOUPE DU JOUR | |
|
QUICHE LORRAINE Smoked Alsace bacon, spinach & Mimolette cheese |
|
|
SARDINES PROCENÇAL Slow cooked with green olives, rosemary & tomato |
|
|
BAYONNE HAM Boudin noir, Braeburn apple, baby leeks, Pommery mustard |
|
| Mains | |
|---|---|
|
COQUILLE ST JACQUES Gratinated Kilkeel scallops in the half shell, brown shrimp & smoked haddock, creamy white wine, leeks, pomme purée |
|
|
SILVER HILL CONFIT DUCK LEG Puy lentils, pommes Anna, chanterelles & sautéed spinach |
|
|
IRISH BLACK ANGUS STRIPLOIN Char-grilled 10oz striploin, black truffle and Cáis na Tíre cheese fries, watercress and béarnaise (€6 Supplement) |
|
|
BERTRAM SALTER CARLOW FREE RANGE CHICKEN Cordon Bleu & confit thigh, Chantenay carrots & new potatoes |
|
|
CLARE ISLAND ORGANIC SALMON FILLET Lemon caper beurre blanc, new potatoes & spout tops |
|
|
GNOCCHI À LA PARISIENNE Butternut squash, creamed spinach, charred Roscoff onion |
|
| Desserts | |
|---|---|
|
CRÈME BRÛLÉE Crystallised ginger |
|
|
DARK CHOCOLATE TART Crème fraîche ice cream |
|
|
STICKY TOFFEE PUDDING Medjool dates |
|
|
CREME GLACEE Griottines, chocolate brownie and crème fraîche |
|