Spring Menu

Starters

• Crab and Scallion Spring Roll
• Smoked Black Pudding and Apple Crostini
• Beef Carpaccio
• Smoked Salmon Tartare
• Slow Cooked Tomato, Mozzarella and Basil Bruschetta
• Smoked Fish Cake, Lime Dill Aioli
• Duck Rillette, Homemade Preserves
• Grilled Courgette, Brie Crostini

Soups

• Tomato and Roast Pepper, with Crème Fraiche
• Wild Nettle, Nutmeg Crème Fraiche
• Mussel and Sorrel
• Wild Nettle and New Potato
• Leek and Baby Spinach
• Seafood Chowder, Fennel and Pernod
• Broccoli and Blue Cheese Croutons
• Baby Leek 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
• Stuffed Cornfed Chicken Breast, Chive Cream Cheese, Colcannon, Shiraz Gravy
• Prawns, Wild Garlic and Spinach Purse, Panfried Aubergine
• Baked Hake, Crab & Herb Crust, Chive Cream
• Irish Beef Fillet, Wild Garlic Pesto, Sautee Leeks

Other Menus

Summer

Autumn

Winter

Desserts

Summer Barbecue

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