A la Carte Dinner

Available every evening Tuesday to Saturday.

(sample menu)

Starters

Annagassan Smoked Salmon, Clogherhead Crab, Classic Garnish, Granny Smith Apple
€23

Iona Farm Courgette Flower, Dundalk Bay Lobster, Ginger Sauce
€25

Harty’s-Dungarvin Jumbo Oysters, Pickled Seaweed, Crème Fraiche, Tomato Dashi Jelly
€21

Foie Gras “Au Torchon”, Poached Rhubarb, Strawberry Consommé, Fresh Peas
€22

Toonsbridge Mozzarella, Heirloom Tomato, Artichoke, Nectarine, Balsamic Dressing
€18

Main Courses

Enniscrone Dexter Sirloin Beef, New Season Vegetables, Diane Sauce
€37

Roast Breast of Moulard Duck, Poached Cherries, Turnip, Cherry Sauce
€31

Thomas Salter’s Free Range Pork Loin & Belly, Pointed Cabbage Pommery Mustard, Poitin Sauce
€30

Celtic Sea Turbot, Aged Parmesan, Fregola Sarde, Lobster Sauce
€35

Wild Atlantic Hake, Castletownbere Shrimps, Braised Onion, Noilly Prat Sauce
€30

Side Orders €4.95 per dish

Potato Purée / Iona Farm Green Beans

Desserts

(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
€10.50
Beerenauslese, Kracher 2015 €12.50

Warm Chocolate Fondant, Summer Berry Sorbet
€10.50
Banyuls Demoiselle O, Domaine Petri Geraud €13.50

Warm Apple Tart Tatin, Butterscotch Sauce, Vanilla Ice Cream
€12.50
Jurançon 2015, Costat Darrer, J.M Grussaute €9

Rhubarb and New Season Strawberry Cheese Cake
€10.50
Prosecco Antica Vigna €10.00

Sheridan`s Cheese Selection with Condiments
€16
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.