Starters
Howth Smoked Organic Salmon
Red onion, caper berries, chive crème fraîche, brown soda bread
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Wexford potato & Watercress Soup V
Wild garlic & pea pesto
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Caesar Salad
Baby gem, Parmesan, crisp bacon and Cajun chicken
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West Cork Rope Mussels
À la crème, white wine, garlic cream, flat leaf
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Scallops (€3 Supp)
Roast bell pepper purée, watercress, pine nuts, dry-aged pork lardons
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Seafood Chowder
Irish fish & shellfish, creamed broth
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Burrata
Cured fennel, blood orange, air-dried beef tomato, blackberry & thyme balsamic pearls
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Entrées
Turbot
Pan seared turbot fillet, artichoke purée, broad beans, white asparagus, baby potato crush, wild garlic oil
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Coquilles St. Jacques
King scallops, Gruyère cream mash, samphire
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Monkfish
Crip sugar pit bacon roast fillet, wilted spinach, mussel, celeriac, apple & potato broth
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Chicken Supreme
Parisienne potatoes, baby leek, rainbow carrots, tarragon cream
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10 oz Irish Rib Eye Steak
Peter Hannan’s Salt Aged Beef, shallot mash and seasonal vegetables, marrow butter, peppercorn sauce or garlic & herb butter
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Gnocchi V
Sprout & sage fricassée, beetroot gel, braised Paris brown mushroom
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Dessert
Strawberry Yoghurt Lingot
Yoghurt mousse & strawberry gel encased in white chocolate, sumac & berry gelée
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Vegan Chocolate Fudge
Dark Chocolate fudge cake, peanut gel, Dark chocolate gelato, caramelised banana
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Passion Fruit
Passion fruit mousse, bitter chocolate sauce, mango sorbet
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Selection of Wexford Ice Cream V
Vanilla and chocolate tuile
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Irish Cheese Board
Cranberry and hazelnut crackers, spiced apple chutney
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