Amuse Bouche
Confit Pork Belly & Black Pudding, Sweet Potato Puree, Apple Sauce, Celeriac Remoulade, Smoked Almond Jus |
Poached Chicken & Truffle Tart, Tomato Basil Dressing, Green Oil, Caramelised Walnut Crumb |
Baked Goats Cheese Cheesecake, Roast Cherry Tomato, Balsamic Reduction, Glazed Figs, Mixed Salad Leafs |
Smoked Salmon & Crab Roulade, Avocado Puree, Apple Dill Dressing, Crispy Capers, Rocket Salad |
Cream of Parsnip & Apple Soup, Chive Cream |
Pan Fried 8oz Fillet Steak, Celeriac Puree, Baby Spinach, Mushroom Ragout, Potato Rosti, Cracked Pepper & Tomato Jus (€10 Supplement Per Person) |
Roast Thornhill Duck Breast, Parsnip Puree, Braised Red Cabbage, Potato Fondant, Cherry Jus |
Roast Fillert of Salmon, Fennel Puree, Baby Leeks, Potato Gratin, Scallop Bisque |
Fillet of Hallibut, Cauliflower Rice, Golden Raisins, Cucumber & Dill Yoghurt |
Spinach & Ricotta Tortellini, Romanesco Sauce, Crispy Basil |
Sides: €4.00 Each
Roast Baby Carrots, Cumin & Honey Butter
Purple Broccoli & Hollandaise Sauce
French Fries
Creamy Mash Potato
|
Raspberry Cheesecake Mousse, Chocolate Sauce, Caramelised Puff Pastry |
Bittersweet Chocolate Marquise, Chocolate extures, Passionfruit Sorbet |
Vanilla Panna Cotta, Poached Rhubarb, Oat Granola Crunch |
Sticky Toffee Pudding, Butterscotch Sauce, Brown Bread Ice-Cream |
Selection of Irish Cheeses
Mount Leinster Cheddar, St. Killian Brie & Bellingham Blue
Served with Crispbread, Irish Seaweed Biscuit, Atlantic Sea Salt Biscuit & Apple Chutney
|
Freshly Brewed Tea
Herbal Tea
Americano
Cappuccino
Latter
Expresso
Homemade Petit Fours
|
€3.00
€3.00
€3.50
€3.50
€3.50
€3.50
€1.50pp
|
(It is Hotel Policy that local produce is purchased where possible, subject to quality and value)
Head Chef –Phillip Gleeson