1pm – 4pm, 3 Course €55 pp
4:30pm – late, 3 Course €75 pp
Starters
Red onion, crisp capers, chive crème fraîche, brown soda bread
Herb crème fraiche
A La Crème or Red Thai Curry
Saffron Cream
Roast bell pepper puree, watercress, pine nuts, dry-aged pork lardons
Irish fish and shellfish, creamed broth
Mulled pears, caramelised figs, toasted hazelnuts, chicory & tarragon leaves
2 Connemara, 2 Kelly’s, 2 Achill, 2 Carlingford Oysters. Sourced from our coastal waters, served with raspberry and shallot vinaigrette, lemon, Tabasco.
Entrées
Seared fillet, mussel & clam lemon cream, saffron fish cakes, tender stem broccoli
Chargrilled skewered monkfish fillet & tiger prawn, warm niçoise salad, chimichurri dressing
Whole Dover sole, lemon butter, choice of side
Peter Hannan’s Salt Aged Beef Prime Rib, shallot mash, seasonal vegetables
Confit Irish duck leg, Guanciale puy lentils, honey roast roots Poached duck egg, bearnaise sauce
Sprout & sage fricassee, braised Paris brown mushrooms, beetroot gel
Served over crushed ice: Howth smoked Irish organic salmon shrimp and Dublin Bay prawn cocktail, Rock oysters, traditional accompaniments
Served steaming hot: Grilled Irish lobster, Irish brown crab claws, steamed West Cork mussels, white wine, garlic cream.
Desserts
Gingerbread ice cream & DWD whiskey crème anglaise
Rum-soaked brioche, caramelised orange butter sauce, rum & raisin ice cream
Yoghurt mousse & Strawberry gel encased in white chocolate sumac & berry gelée
Passionfruit mousse, bitter chocolate sauce, mango sorbet
Vanilla and chocolate tuile
Cranberry and hazelnut crackers, spiced apple chutney
