2 Courses 42.50/ 3 Courses 48.50

—STARTERS—

SOUP DU JOUR, guinness & black treacle bread
THREE OYSTERS, mignonette, apple, leek oil
ARDSALLAGH GOAT’S CHEESE, golden beetroot, honey, granny smith apple, pumpkin seeds
CHICKEN LIVER PARFAIT, apricot & mustard chutney, chicory, toasted brioche

—MAIN COURSE—

SLOW COOKED SHORT RIB OF BEEF, pomme mousseline, mushrooms, bourguignon sauce, truffle dressing   
PAN-FRIED ATLANTIC COD, confit potato, peas, wakame, white wine cream
ANDARL PORK BELLY, potato gratin, roscoff onion, pommery mustard jus
SPINACH & RICOTTA TORTELLONI, basil pesto, spiced cashew nut, whipped ricotta pecorino 

—DESSERTS— 

COCONUT FLAN, prunes, lavender, blackberry sorbet
IRISH STRAWBERRY TART, elderflower crème pâtissière, raspberry sorbet
SELECTION OF SCÚP GELATO, changes daily, please ask your sever

A discretionary gratuity of 12.5% will be added to tables of 6 or more
100% of all tips and gratuities, regardless of form of payment, are fully distributed to staff in line with the Payment of Wages Act (Tips & Gratuities) (Amendment) Act 2022