Grilled local Lobster, Crab and John Dory all on specials A la Carte tonight. Early Bird porcini and mushroom soup as an extra along with wild Rabbit, Hake and fresh Ling.   5 COURSE MENU THEME: ‘GAME AND FORAGED’ €40 NIGHTLY FROM 6PM Game potage, mallard duck tortellini, flat parsley, wild leeks, broad beans.. *************** Asparagus and butternut squash risotto, air dried venison, pumpkin seeds, black trompette. *************** Chef’s cuts of Venison, creamed jerusalem artichoke, baby spinach, cherry sauce, tender stem brocolli, pomme gaufrette. *************** Farmhouse cheese, with trompette powder, port and wild elderberry marmalade. *************** Blood orange curd, crispy biscuit, white chocolate and grand marnier mousse, blood orange and dried apricot segment marmalade. ***************

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.