July 22nd – 23rd 2021

Menu 2 course (starter plus main) €38 per person

Starters

Sauté Squid and prawns, green tea noodles, miso dressing, pickled carrots, black sesame seed.

Soba noodles toasted sesame oil, slow roasted Skeaghanore duck, star anise.

Crispy parcel of French brie, sweet onion, rhubarb and hibicus sauce, mixed leaves.

Pan fried Langoustines, crispy pancetta, pearl barley risotto, fermented black garlic and basil sauce.  €4 supplement

Steamed local mussels, white wine , lovage, cream, vegetable julienne

Grilled half local Lobster, mixed leaves, garden herb butter. (€6 supplement)

Mains

Pan fried john dory and Brill, (€6 supplement) creamed local yellow chanterelles, wilted spinach, broad beans and courgette.

Sauté fillet of Hake, lobster bisque, French beans, sea lettuce, celeriac, roast butternutsquash.

Black sole, (€6-€10 supplement approx.) grilled whole, garden herb butter, mixed local leaves.

Venison Pave (med-rare)with roast onion, beetroot, celeriac, mirza sauce.

Sauté Irish Lamb cutlets and lamb Kofta, roast red pepper, courgette, coriander, & spicy chickpea fricassee.

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 Wine list

  • All our fish and shellfish are Irish and local  when possible,
  • we use wild adult species and promote and prefer tangle netting fishing methods.
  • All our beef, lamb, pork, chicken are local.
  • Sauces are made using our own fresh stocks.
  • All dishes are cooked to order.
  • We forage when we have time.
  • We love our professions, food, wine and kids.

 Suppliers.

Menu