Lunch Menu

 

  Lunch Menu

November

 2017

Today’s soup

Roast onion squash, goat curd, pear and minty herb salad and High Bank Farm syrup

Terry Butterly’s whiskey cured salmon, char-grilled cucumber and cucumber ketchup, sea beet, dill and Goatsbridge Farm trout caviar

‘Forage & Cure’ bresaola, land cress, baby beets, fresh horseradish and shaved Cáis na Tíre

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Smoked Coolattin Cheddar and potato croquettes, charred fresh corn and corn purée, Castleruddery black kale, girolles and green tomato chutney

Glenmar’s ray wing, prawn mayo, beer battered salsify, grilled baby gem , violet potatoes and lemon and herb shellfish oil

 Cider braised McLoughlin’s pork cheeks, black pudding scotch egg, grilled baby leeks and crushed swede

 

1-Course with a glass of house wine €24.95

2-Course €21.95, with glass of house wine €27.95

3-Course €26.95, with glass of house wine €32.95

 

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