Sample Dinner Menu

Sample Dinner Menu

April 2018


Snacks & Bread


Mackerel Tartare, Apple, Rapeseed Oil, Brown Bread


 Roasted Scallops, Celeriac, Apple, Grape and Hazelnuts


Cured and Sautéed Torchon of Foie Gras, Rhubarb and Ginger Bread


 St Tola Goats Cheese, Heritage Beetroots, Lovage and Smoked Almonds


  Roasted Loin of Kilshanny Lamb, Wild Garlic, Morel, Asparagus, Madeira Jus


Irish Duck, Carrot, Pecan, Endive & Orange


 Steamed Black Sole, Purple Sprout Broccoli, Shore Vegetables, Seaweed and Dill and Langoustine


 Selection of Irish Cheese, Chutney, Honey, Bread and Crackers


Dark Chocolate & Peanut Pavê, Banana & Malt


Sheep’s Yoghurt Parfait, White Chocolate, Passionfruit


 Tea or Coffee with Petit Fours


Menu €75.00


Chef Robert McCauley


We will happily accommodate guests wishing to not 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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