Homemade breads (1, 2, 3) with Irish butter & herbed olives
Starters
St Tola’s Goats Cheese (V) (1, 7, 10)
Mousse of St. Tola Goat’s Cheese in a Light Pastry Cone
served with Romesco Sauce and Heirloom Tomato salad
Tian of Our Own Hot-Smoked Organic Salmon (1, 2, 11)
served with Pickled Beetroot, Apples, Horseradish Emulsion and Dill Oil
Terrine of Crowe’s Farm Ham Hock (2,10)
served with homemade piccalilli of summer vegetables
Main Courses
Roast Rack of Burren Lamb (1, 3, 10, 14)
served with slow-cooked Confit of Lamb Shoulder, New Quay Spinach, Herb Jus
Grilled Herford Sirloin Steak (1, 14)
served with Horseradish Mash and Cream of Mushroom and Irish Whiskey Sauce
Pan-fried Fillet of Atlantic Hake (1, 11, 12, 13, 14)
served with Risotto of Doonbeg Crab, Lemon Butter Sauce and Herb Oil
Caramelized Belly of Pork (1)
served with Turnip Puree, Mustard & Cider Sauce
Tagine of Chickpea and Sweet Potato (V) (9)
served with fresh coriander and couscous
All Mains are Served with Tonight’s Fresh Vegetables and Potatoes
Dessert Menu
Lemon Posset (1, 2, 3, 7)
Lemon Cream served with Homemade Shortbread Biscuit
Chocolate Tart (1, 2, 3)
70% Dark Chocolate tart served with fresh strawberries and Strawberry Ice-Cream
Sticky Toffee Pudding (1, 2, 3)
served with Butterscotch Sauce and Vanilla Bean Ice-Cream
Selection of Tonight’s Three Cheeses (1, 2, 3)
served with Homemade Chutney and Cheese Biscuits
Freshly Brewed Tea or Coffee
served with homemade fudge and candied orange peel (1)
All Tips\Gratuities received with Thanks!
Please note that some of our food items contain nuts and other allergens. Please see below for a full list of allergens. There is a risk that tiny traces of these may be in any other dish or food served here. We understand the dangers to those with severe allergies. Please speak to a member for help to make an alternative choice.
2 – Eggs
3 – Cereals containing gluten
4 – Soya
6 – Peanut
7 – Nuts
8 – Lupin
10 – Mustard
11 – Fish
12 – Crustacean
14 – Sulphites
