Set Menu
Thursday - Saturday / 5pm - 6:30pm / 2 Courses €36 / 3 Courses €43
Starters
Soup of the evening
with homemade bread
Chicken Liver Parfait (4, 7, 10 )
bitter orange chutney, toasted sourdough
Goats cheese mousse
beetroot & raspberry, pain d’epice, raspberry & hazelnut dressing
Steamed Dingle Bay Mussels (4,6,7,10)
shellfish cream, parsley & parmesan crumb
Main Event
Free Range Cornfed Chicken
Wild mushrooms, celeriac puree, parma ham, asparagus, chicken jus
Cod with Roasted Peppers (4,8,5)
tomato fondue, aubergine, salsa verde
Slow Cooked Crowe’s Pork Belly
with langoustine, crushed peas & Madeira sauce
Fresh Pappardelle Pasta (4,7,10)
with Ballyhoura wild mushrooms, spinach & parmesan
SIDES €5
Triple cooked chips & Irish Sea salt
Sweet carrots & summer greens
Spring onion & chive mash
Roasted beetroot & walnut salad
Desserts
Warm Chocolate Pudding
chocolate créme anglaise, vanilla ice-cream
Classic Lemon Tart
Italian meringue, blueberries, raspberry sorbet, lemon curd
Vanilla Créme Brulée
buttery shortbread
Allergens: 1. Mustard 2. Mollusc 3. Celery 4.Gluten
5. Crustaceans 6. Sulphites
7. Eggs 8. Fish 9. Lupin 10. Milk 11. Peanut 12. Nuts 13. Sesame 14. Soya