A La Carte menu

Starter

Venison sausage| parsnip | potin jus | lentils €10.50

Whipped goats cheese | beetroot relish | hazelnut granola €11.00

Filo prawns | lemon & lime | spiced mango €12.00

Barbequed pork & potato terrine | black garlic | apple brandy €11.00

MAins

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

Vegetarian menu available

Chicken breast | pressed potato | caramelized onion | tarragon & mustard €26.50

Wild venison | celeriac | local mushrooms | blackberry €28.50

Hake | Donegal scallops | fennel marmalade | shellfish sauce €29.50

Duck breast | red cabbage | cauliflower | cherry jus €27.00
10oz Sirloin steak | chips | blue cheese & bacon croquette | pepper sauce €30.00
Additional sides
Triple cooked chips | Mash | Sweet potato fries | Pickled salad, toasted hazelnuts

€4.95

Dessert

Apple & cherry crumble | clove ice-cream €9.50

Baked Alaska €9.50

Vanilla panna cotta | spiced plum | honeycomb €9.50

Dark chocolate delice | toffee ice-cream | peanut€9.50
Selection of Corleggy local cheese’s | crackers & chutney €12.50
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, 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.