Dinner Menu
To Start
Rabbit Terrine with a Blueberry Chutney and a Rocket Salad 7.00
Homemade Cream of Broccoli Soup with a Stilton Crouton 5.50
Poached Chicken and Mango Salad with a Wholegrain Mustard Dressing 7.00
Caesar Salad with Crispy Bacon and Parmesan Shavings 7.00
Pan-fried Clonakility Black Pudding with a Conference Pear Confit and a Mixed Leaf Salad 7.00
Baked Goats Cheese on Toasted Brioche with a Red Pepper and Tomato Salsa 7.00
To Follow
Grilled Irish Black Angus Sirloin Steak with a Mushroom Duxelle 22.50
Grilled Irish Fillet Steak with Cracked Black Pepper Sauce 23.50
Pan-fried Breast of Free Range Chicken in a Chasseur Sauce of Cherry Tomatoes, Pearl Onions and Forest Mushrooms 18.50
Pan-Seared Darne of Dunmore East Salmon with a Parsley Chive and Spring Onion Butter 19.50
Pan-fried Breast of Barbarie Duck with a Carrot and Parsnip Puree and a Gooseberry and Pernod Sauce 19.50
Oven Roasted Rump of Lamb on a Champ Mash with a Rosemary and Redcurrant Jus 19.50
Mildly Spiced Vegetarian Korma with Wild Rice and a Deep-fried Onion Bhaji 18.50
To Finish
Hot Apple and Berry Crumble with Crème Anglaise and Vanilla Ice Cream
Pecan Pie with a Butterscotch Sauce
Fresh Summer Berry Vacherin
A Selection on Ice Cream with Warm Chocolate Sauce
Eton Mess; Crushed Meringue bound with Whipped Cream and a Raspberry Compote and Served with Vanilla Ice Cream
All Desserts E7.00
Cheese Board
A Selection of Cheese served with a Red Pepper and Tomato Relish and Cheese Crackers E8.00
Beverages
Tea or Coffee
( Cappuccino, Espresso and Americano)