January lunch menu
—TODAY’S WORKING LUNCH DISHES—
CARLINGFORD OYSTERS, granny smith apple, mignonette, leek oil 3 for 12.50 | 6 for 25.00
SHARING CHARCUTERIE BOARD, coolattin mature cheddar, durrus, cashel blue, bresaola, coppa, olives, preserves, candied walnuts 29.00
SANDWICH OF THE DAY, (please ask your server) 12.50, add skinny chips or small soup 3.00
STEAK FRITES, 6 oz hereford prime rump, skinny fries, watercress 22.50
SPINACH & RICOTTA TORTELLONI, burnt butter, sage, aged parmesan 22.50
CRISPY ANDARL PORK BELLY, black pudding, burnt apple, spiced carrot purée, red wine jus 26.00
—STARTERS—
SOUP OF THE DAY, guinness & black treacle bread, seaweed butter 9.95
CHICKEN LIVER PARFAIT, blackberry chutney, chicory, grilled sourdough bread 14.00
WHIPPED BLUEBELL FALLS GOAT’S CHEESE, beetroot, roscoff onions, hazelnut dressing 14.50
SMOKED SALMON, avocado purée, radish, cucumber, sesame seeds, ponzu dressing 14.95
—MAIN PLATES—
SLOW COOKED SHORT RIB OF BEEF, pomme mousseline, mushrooms, bourguignon sauce, truffle dressing 27
PAN-FRIED ATLANTIC COD, smoked pancetta, preserved lemon, ratte potatoes, white wine cream 27.00
SEAN RING CHICKEN, wild mushroom cream, leek, baby potatoes 28.00
CRISPY POLENTA, smoked knocknanore cheddar, hummus, red onion, pimento pepper, toasted seeds 19.50
—SIDES—
ROAST IONA FARM BEETROOTS, honey, cashew nuts 6.50
MIXED ROSSO SALAD, blackberries, red wine vinaigrette 6.50
SAUTÉED BRUSSEL SPROUTS, spicy chorizo 6.50
ROSEMARY ROAST POTATOES 6.50
SKINNY CHIPS 5.50
TRUFFLE FRIES, aged parmesan, chives 6.50
—DESSERTS—
PAVLOVA, apricot puree, chantilly cream, vanilla ice cream 11.00
PRALINE TARTLET, praline mousse, hazelnuts, lemon, ferrero rocher ice cream 12.00
Black Forrest Gateaux trifle, cherry, chocolate custard, sherry cream 11.00
APPLE TARTE TATIN FOR TWO, irish whiskey caramel, sea salt ice cream 30.00
CHEESE BOARD, durrus, organic cashel blue, smoked knockanore, coolatin mature cheddar, chutney, honey, walnuts, crackers 19.00
