Set Menu

Thursday - Saturday, 5-9pm / 2 Courses €34 / 3 Courses €40
Menus are subject to change weekly


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





Warm Chocolate Pudding

chocolate créme anglaise, vanilla ice-cream

Classic Lemon Tart

Italian meringue, blueberries, raspberry sorbet, lemon curd

Vanilla Créme Brulée 

buttery shortbread