3 Course Menu €55 pp
Appetisers
Basil crème fraiche
West Cork mussels A La Crème, white wine, garlic, cream, flat leaf
Irish fish and shellfish, creamed broth
Cos, parmesan, crisp bacon, Cajun chicken
2 DK Connemara, 2 Kelly’s, 2 Achill, 2 Carlingford Oysters Sourced from our coastal waters, served with raspberry and shallot vinaigrette, lemon, Tabasco
Red onion, crisp capers, chive crème fraîche, brown soda bread
Entrées
Pan seared fillet, parmesan & truffle polenta, parsnip puree, wilted kale & fennel
Irish fish & shellfish, creamed vegetable broth, cheddar mash
Chargrilled skewered monkfish fillet & chorizo, warm nicoise salad, rosemary chimichurri dressing
Roast supreme, honey roast roots, toulouse sausage & lentil cassoulet
Peter Hannan’s Salt Aged Beef, Prime centre cut, shallot mash, seasonal vegetables
Fine herb & Italian cheese arborio, sautéed kale, wild mushroom, beetroot gel
Supplements
Served over crushed ice: Howth smoked Irish organic salmon, shrimp and Dublin Bay prawns, rock oysters & traditional accompaniments
Served steaming hot: Grilled Irish lobster, Irish brown crab toes, steamed West Cork mussels, white wine, garlic cream, fries
Whole Dover sole filleted at the table for you, lemon butter, choice of side
Peter Hannan’s Salt-Aged Beet, shallot mash, seasonal vegetables
King scallops, gruyére cream & mash, samphire
Desserts
Gingerbread ice cream & DWD whiskey crème anglaise
Berry mousse, raspberry gel, genoise sponge, ripple ice cream
Coffee soaked ladyfingers, whipped mascarpone, Bailey’s ice cream
Lime curd, Chantilly cream, pistachio ice cream, lime gel
Vanilla and chocolate tuile
Cranberry & Hazelnut crackers, Irish black apple butter.
Velvet Cloud Cloonbrook
Hard cow’s milk cheese with a similar texture to parmesan. Co. Mayo.
Ballylisk Triple Cream Smoked Brie. Lightly smoked in beechwood from a Friesian herd. Co Armagh.
Farmview Kearney Blue Salty, strong blue cheese aged to 8 weeks. Co. Down.
Boyne Valley Rathkenny Manchego style, 6 month matured. Co. Meath.
