Pressed foie gras with Waldorf salad
and spiced bread
€24

Pan seared and marinated River Finn eel with watercress,
spinach velouté, poached egg and truffle vinaigrette
€20

Ravioli of native lobster and Clare Island salmon
with lobster vinaigrette and lemongrass sauce
€26

Hand dived Scottish sea scallops with a shellfish tortellini,
orange purée and shellfish bisque
€24

Red pepper risotto with breaded goat’s cheese,
pine nut mousse and rocket salad
€19

Norwegian King crab with Charlotte potatoes, marinated cucumber,
and smoked haddock vichyssoise
€27

Gloucester pork belly with Dublin Bay prawns,
pickled carrot purée and garden peas
€24

~

Mains

Scottish wild salmon with green asparagus,
sautéed potatoes and sauce vierge
€40

Pan roasted turbot with pickled beetroot,
horseradish crushed potatoes, thyme and riesling sauce
€40

Braised Atlantic halibut with saffron risotto,
samphire, crab and sesame croquettes
€38

Sea bream with crispy chicken wings, confit leeks,
cauliflower purée and a red wine sauce
€38

Wexford Rosé veal with pickled artichokes,
broad beans and girolles
€40

Assiette of Tipperary beef with green asparagus,
wild mushrooms and hollandaise sauce
€42

Roast Connemara Hill lamb with confit shoulder,
‘boulangère’ potatoes, roasted garlic and rosemary jus
€40

Roast Challans duck with marinated cherries,
swede purée and Madeira sauce
€38

Amuse bouche 

~ 

Pressed foie gras with Waldorf salad and spiced bread 

~ 

East coast lobster and salmon ravioli with lemongrass sauce 

~ 

Sea bream with confît leeks and cauliflower velouté 

~ 

Roast Connemara Hill lamb, ‘boulangère’ potatoes, rosemary jus

or

Assiette of Hereford beef with green asparagus,

girolles and hollandaise sauce 

~ 

Selection of Irish and French cheeses

(supplement €12) 

~ 

Pre dessert 

~ 

Pear Williams baba 

€95

4 Course Chefs Surprise Menu €85 

7 Course Chefs Surprise Menu €130 

These menus are only available for the entire table

Starters 

Grilled mackerel with citrus sauce vierge

and fennel salad 

~ 

Pickled beetroot and orange salad

with breaded goat’s cheese 

~ 

Gloucester pork belly with apple purée,

boudin noir and glazed figs
 

Main Course 

Roast corn fed chicken with ham knuckle beignet,

olive oil pommes purée and red wine sauce 

~ 

Roast Connemara lamb with pea and mint risotto,

glazed baby carrots and roasted shallots 

~ 

Chargrilled yellow fin tuna with ‘Nicoise’ salad 

Dessert 

Pear Williams baba

with milk chocolate chantilly

and bourbon vanilla ice cream 

~ 

Warm almond and chocolate tart

with raspberry and chocolate ice-cream, crystallised fruit  

~ 

Vanilla cheesecake with Wexford strawberries,

and wild strawberry sorbet 

~ 

Selection of ice cream and sorbets 

~ 

A selection of Irish and French cheeses

(supplement €6) 

Coffee, infusions and petits fours

€5 

Lunch menu – 2 courses 

€35 

Lunch menu – 3 courses 

€45