| Startes | |
|---|---|
| Seasonal soup of the day | |
|
Chicken liver pâté With prune and armgnac puree semi dried fig & hot toast. |
|
|
Double Smoked and Beet cured Salmon kohlrabi and daikon remoulade, and caper berries and citrus herb dressing. |
|
|
Caesar salad Romaine lettuce, fresh anchovies, croutons and parmesan shavings. |
|
|
Main Course All Fish and Fowl Served with Potatoes and Vegetables. |
|
|---|---|
|
Open Vegetable lasagna With lightly spiced ratatouille and chickpeas. |
|
|
Roast Chicken Supreme Sun dried toamto and black olive provencal, tomato ragu and tarragon cream. |
|
|
Barbary Duck Breast With spiced cherries, celeriac puree and port wine jus. |
|
|
Baked Hake fillet With celery salsa verde and Fennel scented buerre blanc. |
|
|
9oz Dry aged sirloin steak (supplement €6) With red onion marmalade & Béarnaise |
|
|
Home Made Cannelloni Our famous beef cannelloni made in house and served with tomato ragu, 3 cheese béchamel and mixed leaf salad. |
|
| Desserts | |
|---|---|
|
Lemon Posset With lemon curd and apricot compote. |
|
|
Tiramisu Espresso soaked sponge fingers layered with mascarpone and brandy mousse. |
|
| Dark and white chocolate mousse cake | |
We use only fresh seasonal vegetables. Our menu is subject to change depending upon availability of ingredients.