A la Carte Dinner

Available every evening Tuesday to Saturday.

(sample menu)


Annagassan Smoked Salmon, Clogherhead Crab, Classic Garnish, Granny Smith Apple

Iona Farm Courgette Flower, Dundalk Bay Lobster, Ginger Sauce

Harty’s-Dungarvin Jumbo Oysters, Pickled Seaweed, Crème Fraiche, Tomato Dashi Jelly

Foie Gras “Au Torchon”, Poached Rhubarb, Strawberry Consommé, Fresh Peas

Toonsbridge Mozzarella, Heirloom Tomato, Artichoke, Nectarine, Balsamic Dressing

Main Courses

Enniscrone Dexter Sirloin Beef, New Season Vegetables, Diane Sauce

Roast Breast of Moulard Duck, Poached Cherries, Turnip, Cherry Sauce

Thomas Salter’s Free Range Pork Loin & Belly, Pointed Cabbage Pommery Mustard, Poitin Sauce

Celtic Sea Turbot, Aged Parmesan, Fregola Sarde, Lobster Sauce

Wild Atlantic Hake, Castletownbere Shrimps, Braised Onion, Noilly Prat Sauce

Side Orders €4.95 per dish

Potato Purée / Iona Farm Green Beans


(suggested dessert accompaniment)

All our Desserts, Ice Cream, Sorbet and Bread are made in the Restaurant by our Pastry Chef

Peach and Vanilla Mille-Feuille
Beerenauslese, Kracher 2015 €12.50

Warm Chocolate Fondant, Summer Berry Sorbet
Banyuls Demoiselle O, Domaine Petri Geraud €13.50

Warm Apple Tart Tatin, Butterscotch Sauce, Vanilla Ice Cream
Jurançon 2015, Costat Darrer, J.M Grussaute €9

Rhubarb and New Season Strawberry Cheese Cake
Prosecco Antica Vigna €10.00

Sheridan`s Cheese Selection with Condiments
Royal Oporto 10 Years Old Tawny €12

Chef Graham Neville

Dinner is served Tuesday to Saturday from 6pm

For tables of 6 people or more 12.5% service charge will be added to the bill.