Sample Dinner Menu

Sample Dinner Menu

November 2018



Snacks & Bread





Confit Salmon, Cauliflower, Sorrel and Apple




Breast of Red Leg Partridge, Pear, Parsnip and Jus Gras


Roast Monkfish Cheek, Scallop, Cavolo Nero, Truffled Artichoke and Smoked Mussels


St Tola Goats Cheese, Heirloom Pumpkin, Gingerbread and Pumpkin Granola





 Wild East Clare Venison, Mulled Wine, Brussel Sprouts & Chanterelle Mushroom


Wild Mallard Duck, Turnip, Honey, Damson Plum and Verjus

Steamed Halibut, Celeriac, Leek, Prawn Bisque, Trompette de la Mort and Shore Vegetables





Selection of Irish Cheese, Chutney, Celery Sticks, Bread and Crackers


70% Fleur de Cao, Hazelnut, Praline and Milk Ice Cream


Salted Caramel Tart, Apple, Calvados & Walnut





Tea or Coffee with Petit Fours


Menu €75.00

We also offer a nine course tasting menu €100.00

Paired wines €60.00


Chef Robert McCauley 

We will happily accommodate guests not wishing to experience the full menu.

Before ordering, please speak to a member of staff about your dietary requirements or allergies.

Wild game dishes may contain shot. Every effort is made to ensure this does not occur.


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