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Early dinner menu

Available Wednesday to Friday 5.30pm – 9.30pm
Saturday 5.30pm–6.15pm & Sunday 4.00pm – 8.00pm

2 course €31.00
3 Course €39.00

Starter

Goat’s cheese | red pepper | heirloom tomatoes

Confit chicken | Caesar salad | aged parmesan

Salted Cod fritters | peas | tartar sauce | pickled fennel

Ham hock terrine | mustard | pickled onion | chicken skin

MAins

All main courses are served with our potato & vegetable dish of the day

Roast chicken breast | potato gnocchi | tarragon & mustard jus

10 oz Sirloin steak | stout & onion jam | chunky chips | peppercorn sauce

€4.95 supp

Herb crusted hake | mussels | chorizo | coriander & lemon

Barbequed pork belly | pear & apple | tarragon jus

Additional Sides

Triple cooked chips | Mash | Sweet potato fries | Pickled vegetable salad, toasted hazelnuts

€4.00

Today’s vegetables | Chargrilled broccolini, lemon vinaigrette

€4.75

Dessert

Baked Alaska

Chocolate fondant | salted caramel Ice-cream | peanut crunch

Chilled rice pudding | Wexford strawberries | honeycomb

Orange & white chocolate parfait | cardamom ice-cream | ginger crumble

Tea & Petit four

€3.00

Coffee & Petit four

€3.50

Head Chef: Keith Hutton
Restaurant Manager: Ola Kavanagh

Our suppliers
Meat – Paddy Gaynor Ballinagh, Fish – Albatross Killybegs, Veg – The Veg Patch
Mullahoran, Luxury Foods – Sysco, Henderson Foods, Artisan Cheese – Corleggy, Belturbet

Whilst we will do all we can to accommodate guests with food allergies, as we work with all common
food allergens, we are unable to guarantee that dishes will be completely allergen free.