Spring Menu
Starters
- Crab and Scallion Spring Roll
- Smoked Black Pudding and Apple Crostini
- Beef Carpaccio
- Smoked Salmon Tartare
- Tomato, Baby Mozzarella and Basil Bruchetta
- Smoked Fish Cake, Lime Dill Aioli
- Duck Rillette, Homemade Preserves
*Antipasti
Soups
- Tomato and Roast Pepper, with Crème Fraiche
- Wild Nettle, Nutmeg Crème Fraiche
- Mussel and Sorrel
- Leek and Baby Spinach
- Seafood Chowder, Fennel and Pernod
- Broccoli and Blue Cheese
- Spring Herb and Potato
Sorbet
- Poteen and Chilli
- Lime and Coconut
- Citrus
- Yoghurt & Black Pepper
Main Courses
- Pan Seared Duck Breast, Gingered Potato Cake, Onion Marmalade
- Herb Crusted, Roast Rack of Irish Lamb, Rosemary Jus
- Chicken and Chive Cream Cheese Parcels, Colcannon, Shiraz Gravy
- Prawns, Wild Garlic and Spinach Purse, Panfried Aubergine
- Baked Hake, Lobster and Red Pepper Mousse, Chive Cream
- Irish Beef Fillet, Wild Garlic Pesto, Sautee Leeks
*Armento - The Italian Connection, a selection of Antipasti from Southern Italy as a fun alternative to the traditional starter.
