December 2021 (annual closure 4th December)

Menu 2 course (starter plus main) €39 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, damson plum, hibicus and elderberry sauce, mixed leaves.

Warm smoked Mackerel and potato salad, pickled samphire, local beetroot, horseradish mayo, organic scallions.

Pan fried Scallops (80grm) venison broth, lovage, celeriac, Irish winter Chanterelles, scallions, peas, pancetta and Fettuccine.(€4 supplement)

Mains

Pan fried fillet of Cod Crown prince squash, chorizo crumb, sea asparagus, spinach, saffron sauce.

Pan fried Monkfish,ponzu glaze, red dilisk, sea lettuce, roast Belgian chicory, French beans, sesame seed.(€3 supplement)

Grilled fillet of Sea bass (€2 supplement) organic courgette and Chantenay carrot, local leek, pink peppercorn sauce.

Venison and red wine casserole root vegetables, baby onions and mushrooms.

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