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
