A la Carte Dinner

Available every evening Tuesday to Saturday.

(sample menu)

Starters

Mille-Feuille of Chervil Root, Garden Herbs
€14

Yellow Fin Tuna, Ponzu, Fine Vegetables
€17

Roast Scallops, Cauliflower Purée, Pickled Yellow Raisin, Coral Bisque
€22

Warm Foie Gras, Bramley Apple, Hazelnut Crumble, Cider Sauce
€19

Roast Pigeon “Au Sang”, Celeriac, Barley Smoked Pudding Sauce
€20

Main Courses

Fillet of Wicklow Beef, Roast Vegetables, Blanquette Sauce
€35

Sautéed and Braised Comeragh Hill Lamb, Aubergine, Baby Gem, Marjoram Infusion
€31

Roasted Feighcullen Farm Aylesbury Duck, Braised Red Cabbage Cultivated Mushrooms, Shallot Thyme Sauce
€29

Fillet of John Dory, Cévennes Onion, Salsify, Morel & Vin Jaune Sauce
€31

Celtic Sea Ray Wing, Butter Cabbage, Fresh Water Shrimps, Mussel Muscadet Sauce
€27

Side Orders €4.90 per dish

Mash Potato / Cauliflower Aged Cheddar

Desserts €10

(suggested dessert accompaniment)

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

Poached Conference Pears, Sabayon, Coco Sorbet, Chocolate Water Ganache
Gros Manseng 2017, Domaine Brumont €8

Contemporary Style Cheesecake, Planifolia Vanilla, Popcorn, Milk Jam Ice Cream
Coteau du Layon 2017, Domaine Baumard €12.50

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

Blood Orange Vacherin
Beerenauslese, Kracher 2015 €12.50

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.