**NEW SEASON MENU**
A la Carte Dinner Menu
Starters
Baked Goats Cheese on a herbed crouton with organic leaves,
roast walnut and honey dressing €8.50
(Anna Zuegel organic veg, killinick, Co. wexford)
Mushroom Terrine with truffle and wild mushroom textures,
St. Agur and hazelnut dressing €10.50
Chargrilled Scallop and Smoked Monkfish salad,
creme fraiche and beetroot essence €12.50
(James Meyler, Co Wexford)
Kilmore Crab Tian with chilled sweet red pepper consommé,
fine herb salad and garlic tuille €11.95
Panfried Lamb Kidneys on toasted brioche with crisp pancetta
and wild mushroom beurre blanc €9.95
Prawn Cake with warm green salad,
emon and cucumber reduction €11.50
(Meyler, Co Wexford)
Ballyhack Rock Oysters on half shell with
tarragon and shallot vinaigrette
(Ballyhack, Co Wexford)
½ Doz €10.95
Dozen €21.50
*****
Moules Mariniere, Garlic, Onion & White Wine
Served with French Fries or Salad -
Starter €10.50
Main €17.95
Black board suggestions for soup and starter specials priced daily.
Monday - Saturday 5.30pm - 10pm
Main Courses
(Served with potatoes and market vegetables)
Slow cooked Cushion of Veal with roast fennel,
warm veal liver terrine and red wine reduction €27.50
Duo of Braised Lamb Leg and Cutlet
with sweet potato crush, mint balsamic dressing €28.50
(Noel Doyle Butcher, Wexford, Co Wexford)
Grilled Fillet of Beef with celeriac chips,
wild mushroom and Madeira glaze €29.50
(Irish Hereford award winner, Mullingar, Co Westmeath)
Roast Saddle of Rabbit with pan-fried savoy cabbage,
coarse mustard glaze €26.50
Corn-fed Chicken Breast with smoked bacon
& pistachio nut stuffing,buttered leek compote €23.50
(Glin Valley Irish Poultry, West Limerick)
Grilled Mediterranean Vegetable Tart with pan-fried
spinach& organic tomato coulis €18.95
****
Black board suggestions for fresh fish of the day priced daily
Vegetarian and healthy options available
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