Sample
A lá Carte Menu
 

Starters  
   
Quail

Puy Lentils, Garlic Cream, Stuffed Quail Leg, Wild Rocket
 

 €26.00
   
Duck
Butternut Squash Ravioli, Sage Butter, Cracked Hazelnuts, Shallot Rings		 €27.00
   
Sea Bass
Tomato & Ginger Ketchup, Slow Braised Aubergine, Baby Bok Choi		 €28.00
   
Foie Gras
Terrine, Spiced Red Wine Pear, Quince Donuts, Pancetta Crisps		 €28.00
   
Frogs Legs

Sauerkraut, Wholegrain Mustard Bearnaise, Parsley Juices

 €26.00
   
Main Courses  
   
Turbot
Chorizo, Semi Dried Tomatoes, Calamari, Potato & Rosemary Mousseline, Saffron Froth		 €45.00
   
Suckling Pig
Carrot & Star Anise Puree, Port & Apple Tortellini, Baby Leeks, Apple Sauce		 €45.00
   
Veal

Milk Fed Loin, Polenta & Veal Gratin, Cauliflower Cream, Bacon & Thyme Vinaigrette, Tarragon Emulsion

 €47.00
   
Squab Pigeon

Horseradish Mousseline, Baby Onions, Sweet & Sour Beetroot, Black Pudding Cigar

 €47.00
   
Scallops
Truffle Risotto, Portobello Mushroom Cream, Pickled Mushroom, Truffle Veloute		 €48.00

 

Due to the low fat content of our Game,
it is recommended that it is cooked Medium Rare

All of the above Main Courses are served with
Market Fresh Vegetables & Potatoes
 

 12.5% Discretionary Gratuity will be added to your Bill
PLEASE NOTE: Tasting Menu also available @ €120 p.p.
Served From 7 pm - 8.30 pm
(By Table Only)

 

PLEASE NOTE: THIS IS A SAMPLE MENU
Chef Patron: Derry Clarke

Chef de Cuisine: Stephen Gibson

Sous Chef: Alan Barclay