Spring/ Summer ’21
Dinner Menu
TO START
Grilled Halloumi 9
Pickled Beets, Roast Beets, Xato Sauce, Lovage Emulsion
Scibbeen Smoked Salmon 9
Rhubarb Ketchup, Preserved Rhubarb, Radish, Buttermilk Dressing
Crowe’s Ham Hock & Cabbage Terrine 10
Burnt Cabbage Broth, Buttermilk Batch, Parsley Butter
Crispy Egg 10
Cured Egg, Charred Asparagus, Leek & Asparagus Ballotine, Brown Butter Hollandaise
Lamb Tartare 12
Liver Pate, Pickled Red Onion, Tomato Jam, Velvet Cloud Yoghurt Raita
Following on
Pan Fried Hake 28
West Kerry Mussel & Gubbeen Chorizo Fritter, Charred Carrots & Carrot Jus
Braised Featherblade of Beef/ 10oz Ribeye of Beef 28/32
Salt Baked Turnip, Burnt Onion Puree, Oxtail Jus, Roast Turnip & Chervil Vinaigrette
Thornhill Duck Breast 29
Confit Leg & Beetroot Rilette, Lentil & Beet Dhal, Madeira Jus
Andarl Farm Pork Chop 29
Rigney’s Black Pudding Bonbon, Green Barlotto & Burnt Apple Jam
Pan Fried Monkfish 30
Prawn Shitake & Dillisk Dumpling, Wilted Chard & Shitake, Kombu Butter Sauce
All dishes served with Potato Gratin & Seasonal Vegetables
SIDES
Chaat Roasted Buttered Cabbage 5
Rosemary Salted Fries 5
New Leaf Urban Farm Green Salad & Pickles 5
to finish
Espresso Creme Brûlée 8
Dulce de Leche, Banana Crisp & Banana Jam
Baked Pink Rhubarb 8
Bally Goats Cheese Cremeux, White Chocolate Sorbet & Crumb
Spike Island Rum Baba 9
Confit Pineapple, Pineapple & Tarragon Parfait
Orange & Olive Oil Cake 11
Dark Chocolate Mousse, Orange & Fennel Puree & Candied Fennel
Selection of Irish Cheeses 16
House Pickles & Chutney, Rye Crackers
