Summer Lunch Menu
Monday – Saturday 12.30 – 15.30
small plates
Soup of The Day 6
Wholemeal Brown Bread
Rigney’s Black Pudding Bonbon 7
Lovage Emulsion, Burnt Apple Jam
Thornhill Duck Leg Rillette 8
Pickled Beets, Xato Sauce
Pork, Garlic, Sage & Apricot Sausage Roll 8
Tomato Relish
Crowes Ham Hock & Cabbage Terrine 10
Turnip Top Pesto, Sourdough Toasts
sandwiches
Cratloe Hills Sheep’s Cheese 10
Creamed Leeks, Burnt Onion Puree on Novak’s Sourdough
Crowe’s Ham Hock 11
Hegarty’s Cheddar, Confit Onion on Novak’s Sourdough
Scibeen Smoked Salmon 16
Rhubarb Ketchup, Pickled Radish & Dill Mayo on Wholemeal
salads
Bally Goats Cheese, Roasted Carrots & Pickled Raisins 15
or
Free Range Roast Chicken, Asparagus & Egg 17
with
New Leaf Urban Farm Leaves, Roasted Seeds, House Pickles & French Dressing
BIG PLATES
Beet & Red Lentil Dhal 14
Roast Carrots, Velvet Cloud Yoghurt Raita
Cured Monkfish Scampi 16
Dill Mayonnaise, Pickled Cucumber & Rosemary Salted Fries
Rigney’s Pork Sausage 17
Smoked Bean Cassoulet, Hegarty’s Cheese Croutes
O’Loughlin’s Beef Burger 17
Hegarty’s Cheddar, Confit Onions, Pickled Beet, Brioche Bun & Fries
Dingle Crab, Asparagus & Sour Cream Tartlet 17
Chilli & Ginger Jam, New Leaf Urban Farm Leaves
SWEET PLATES
Rum Infused Barry’s Tea Brack 5
Whipped Maple Butter
Apple, Cinnamon & Hazelnut Strudel 7
Brandy-Soaked Raisins & Buttermilk Whipped Cream
