FRIDAY lUNCH 23 Feb

START

Ashwood farm beetroot risotto & St. Tola goats curd

Chicken liver pate, pink rhubarb relish & grilled sourdough

Winter leaves, poached pear, crozier blue & croutons

Panfried Mackerel, new potatoes & horseradish

 

MAIn

Slow cooked venison shank, celeriac gratin

Escalope of veal Holstein 

Silver hake with leek, mussels & pancetta chowder 

     Root vegetable & chickpea curry, toasted almonds & raita v

Short rib pie & mash

 

    Desserts

Rice pudding & pink rhubarb

Blood orange jelly & ice cream

Pavlova with plum compote

Warm almond tart, custard

Irish cheese & apple jelly +3

 

Three course 29 euro. Two Course Lunch €24

 10% Service Charge

 

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