‘Experience the taste, enjoy the Experience’

Chefs Paul Montgomery & Joe O’Hora and
Damien McClay and his Restaurant Team wish you a ‘Bon Appétit’, or ‘Béile Blasta’...

Starters

Grilled Oysters
with Hollandaise, Bacon and Smoked Salmon, fresh Dill and Lemon
*****
Crabmeat and Langoustine Ravioli
with Tomato and Shellfish Broth, Chervil
*****
Pan Seared Scallops
Salad of Pickled Carrots with Carrot Vinaigrette, Cauliflower Foam
*****
Duck Liver and Foie Gras Parfait
Stewed Onion, with Maderia, Pickled Pear and Brittany Brioche Bread
*****
Carpaccio of Aged Angus Beef
Goats Cheese and Horseradish Mousseline, Wild Rocket, Crispy Red Onion
*****
Clonakilty Black Pudding
Guinness Glaze, cured Ham with a Bailey’s & Blue Cheese Sorbet
****
Tian of Slow Cooked Seasonal Vegetables (v)
Parmasen Tuille, Mixed Leaves with Pesto, 20yr Old Balsamic Vinegar,
Oven Dried Vine Tomatoes
****
Fennel and Rocket Salad (v)
with Pink Grapefruit and Pommegranite Seeds,
Toasted Fennel Seed and Pernod Dressing

Entremets

Apple Sorbet with Calvados
Normandy, the ‘home’ of apples and it’s famous Liquor
*****
Hot Hearty Heavenly Soup
Home made tasty Soup of the Day


Main Courses "House Specialities"

Monkfish
Fillet of Monkfish, Glazed Duck Confit, Cèpes Salsify and Spiced Maury Sauce
*****
John Dory
Panfried John Dory, Red and Yellow Pepper Escabeche, Salted Grapes,
White Port and Verjus Syrup
*****
‘Fish & Chips’
Beer Battered Cod, mushy green Peas, Caper & Anchovies Mayonnaise,
Tripple cooked home made Chips
*****
Guinea Fowl
Leg and Breast of Guinea Fowl, with Haricot Beans,
Roast Shallots, creamedCeleriac and Fresh Tarragon
*****
Pork Belly
Braised and Glazed Belly of Pork, Flaked Mackerel and Baby Squid,
Chickpeas with Paprika and Rosemary
*****
Irish Beef
Roasted Fillet of Irish Beef, with Braised Oxtail, Honey Roasted Carrots with Cumin,
Polenta, Beef and Onion Consommé
*****  
Irish Lamb
Roast Best End of Donegal Lamb, Slow Roast Shoulder, crushed green Peas
with mint Purée of Turnip and Vanilla, Lamb Gravy
*****
Aubergine Wellington (v)
stuffed with with Ratatouille and wrapped in Puff Pastry,
Red Wine Syrup and Tossed Salad
*****
Italian Arborio Risotto (v)
A Risotto cooked ‘al dente’ with Parmesan and Wild Mushrooms, Side Salad

Desserts

Tarte au Citron
Lemon Tarte
*****
Chocolate
Hot Chocolate Fondant
*****
Tart Tatin
with a Calvados Carmel Sauce
*****
Lemongrass Crème Brulée
with Raspberry Sorbet
*****
Gaelic Coffee Tiramisu
Soft Cream Cheese with a hint of Whiskey
*****
Poached Pear
with a Muscat Sabayon
*****
Pineapple Carpaccio
with a Cinnamon Parfait
*****
Selection of Cheese
Irish & French Cheese
*****
Tea/Coffee with Home Made Petit Fours
Included in Dinner Menu

4-Course Dinner menus €65.00 inclusive of Charges and Taxes.