Sunday Lunch  February 17th
1pm-3.30pm (3 courses) €30

Starters  

Sauté Squid and prawns, cha noodles,toasted sesame seeds, miso dressing, pickled carrots.

Steamed mussels vegetable julienne, white wine, cream and wild leeks.

Soba noodles with sesame oil, slow roasted duck, star anise.

Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.

Mains

Sautéed fillet of Hake, satay style, crispy onions, toasted peanuts, cauliflower puree and grilled florets.

Pan fried Pave of Venison (med rare) parsnip puree, carrot, beetroot caramel, cherry sauce.

Stuffed chicken supreme with chorizo,stem broccoli, elderberry sauce,roast beetroot, toasted pumpkin seed.

Grilled whole Black Sole, salad, garden herb butter. (€5 supplement)

Dessert

warm sticky toffee pudding, pear and date compote.

Vanilla ice cream, fresh cream, chocolate sauce,toasted almonds, crushed amoretti and meringue. 

Vanilla ice cream, fresh cream, bananas, maple syrup,toasted almonds, crushed amoretti and meringue.