Spring/ Summer ’21
Lunch Menu

small plates

Soup of The Day.  6
Wholemeal Brown Bread

Duck & Beet Rillette   8
Pickled Beets, Xato Sauce

Sage, Garlic & Apricot Sausage Roll   8
Tomato Relish & Pickles

Rigney’s Black Pudding Bonbon   8
Lovage Emulsion, Burnt Apple Jam

Ham Hock & Cabbage Terrine   10
Pickled Turnip, Turnip & Chervil Vinaigrette, Sourdough

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   14
Rhubarb Ketchup, Pickled Radish & Dill Mayo on Wholemeal

salads

Bally Goats Cheese, Roasted Carrots, Raisins & Carrot Vinaigrette   14
or
Roast Chicken, Asparagus & Cured Egg, French Dressing   15
with
New Leaf Urban Farm Organic Leaves, Roasted Seeds, House Pickles

mains

Beet & Red Lentil Dhal   12
Roast Carrots, Velvet Cloud Yoghurt Raita

Rigney’s Pork Sausage   14
Smoked Bean Cassoulet, Hegarty’s Cheese Croutes

Cured Monkfish Scampi   16
Dill Mayonnaise, Pickled Cucumber & Rosemary Salted Fries

O’Loughlin’s Beef Burger   16
Hegarty’s Cheddar, Miso Buttered Onions, Pickled Beet, Brioche Bun & Fries

Thornhill Duck Schnitzel   16
Cider Pickled Red Cabbage & Rosemary Salted Fries

DESSERTS

TBC