|
|
|
Starters
| |
Pan-Fried Clonakilty Black Pudding
Served on Colcannon with Cider and Wholegrain Mustard
9.35
Grilled Goats Cheese on a Brown Bread Crouton
with Mixed Salad Leaves and Hazelnut Oil
Dressed with Crab Apple Chutney
10.00
Slieve Salad, Tossed Leaves with Garlic Croutons,
Bacon Lardons and Oven-dried Tomato in a Garlic
and Anchovy Dressing
9.80
Crispy Confit of Duck Leg with a Soy Vinaigrette
12.95
Terrine of Monkfish, Shrimp and Salmon
Wrapped in Green Cabbage with Saffron Vinaigrette
10.35
Vine Ripened Tomato and Mozzarella
With Mixed Leaves and Olive Oil
9.40
Fan of Galia Melon with Orange Segments
Scented with Ginger
9.40
Roulade of Connemara Smoked Salmon
On a Cream Cheese Salad
with fresh Dill and Chive
Dressed with Irish Whiskey Mustard
12.10
Lightly Warmed Fillet of Smoked Trout
On a warm New Potato and Garden Herb Salad
In a Walnut Oil with Dijon Mustard
10.95
Terrine of Guinea Fowl, Duck and Chicken
Studded with Pistachio Nuts wrapped in Bacon
With French Mustard and Truffle Oil
10.30
|
|
|
|
)
)
)
)
)
)
)
)
)
)
)
)
)
)