3 Courses €27. Available Daily from 4.30pm. Latest Reservation: 6.30pm. Table must be vacated by 7:45pm
| Starters | |
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| Seasonal soup of the day | |
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Chicken liver pâté With prune and armgnac puree & white soda bread toast. |
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Prawn and fennel risotto Tomato & garlic butter and fresh basil. |
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Melon, Mint and Pomegranate Salad With a Feta Cheese Mousse. |
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Main Course All Fish and Fowl Served with Potatoes and Vegetables. |
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Open Vegetable lasagna With lightly spiced ratatouille and chickpeas. |
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Roast Chicken supreme Sun dried toamto and black olive provencal, tomato ragu and tarragon cream. |
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Barbary Duck Breast With spiced cherries, celeriac puree and port wine jus. |
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Baked Hake fillet With celery salsa verde and Fennel scented beurre blanc. |
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9oz Dry aged sirloin steak (supplement €6) With red onion marmalade & Béarnaise |
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| Desserts | |
|---|---|
| Lemon posset with lemon curd and apricot compote | |
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Tiramisu Espresso soaked sponge fingers layered with mascarpone and brandy mousse |
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Apple and blackberry crumble With vanilla ice cream. |
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We use only fresh seasonal vegetables. Our menu is subject to change depending upon availability of ingredients.