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