Mon - Fri: 2 Course 23 | 3 Course 27; Weekend: 2 Course 26 | 3 Course 31
| Starters | |
|---|---|
| Chef’s Soup of the Day | |
|
Fivemiletown Goat’s Cheese Mousse Spiced Beetroot Gel, Baby Beets |
|
|
Shercock Chicken Liver Parfait Bacon Jam, Warm Brioche |
|
|
Cardamom Smoked Castletownbere Salmon Lemon Purée, Liscannor Crab |
|
|
Half Dozen Carlingford Oysters, Shallot Vinegrette, Lemon |
|
| Main Courses | |
|---|---|
|
Slow Braised Short Rib of Beef Wild Mushrooms, Confit Onions |
|
|
Seared Fillet of Salmon Confit Leek, Potato Purée, Mullaghmore Mussels |
|
|
Roast Suprême of Shercock Chicken Pearl Barley, Onion Broth |
|
|
Pan Fried Fillet of Kilmore Quay Cod Cauliflower Velouté, Kale, Baby Shrimp |
|
| Risotto of Celeriac & Gruyère Cheese | |
| Side Orders | |
|---|---|
| Mashed Potatoes, Tenderstem Broccoli, Champ Mash, Green Salad, Cauliflower Gratin | 5.00 |
| Shelbourne Truffle Fries | 7.00 |
| Desserts | |
|---|---|
|
Warm Bread & Butter Pudding Crème Anglaise, Mixed Berry Compôte |
|
|
Shelbourne Pavlova Lime Mascarpone, Passion Fruit Curd, Raspberries |
|
|
Warm Chocolate & Raspberry Tart Pistachio Ice Cream |
|
|
Lemon Posset Plum Compôte, Shortbread Biscuit |
|
|
Apple & Blackberry Crumble, Salted Caramel Ice Cream |
|