Set Menu Thursday - Saturday / 5pm - 6:30pm / 2 Courses €36 / 3 Courses €43 Starters Soup of the eveningwith homemade bread Chicken Liver Parfait (4, 7, 10 ) bitter orange chutney, toasted sourdough Goats cheese moussebeetroot & 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 ChickenWild mushrooms, celeriac puree, parma ham, asparagus, chicken jusCod with Roasted Peppers (4,8,5) tomato fondue, aubergine, salsa verdeSlow Cooked Crowe’s Pork Belly with langoustine, crushed peas & Madeira sauceFresh Pappardelle Pasta (4,7,10) with Ballyhoura wild mushrooms, spinach & parmesan SIDES €5Triple cooked chips & Irish Sea saltSweet carrots & summer greensSpring onion & chive mashRoasted 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 shortbreadAllergens: 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