A la Carte Dinner

Available every evening Tuesday to Saturday.

(sample menu)

Starters

Dublin Bay Prawn Raviolo, Thermidor Sauce
€28

Annagassan Smoked Salmon, Clogherhead Crab, Classic Garnish Crisp Granny Smith Apple
€27

Roast North Atlantic Scallops, Braised Cévennes Onion, Coral Bisque
€30

Seared Foie Gras, Preserved Elderberries, Quince, Walnut Crumble
€29

Brockna Estate Pheasant Cooked in a Brioche Crust, Plum Poitin Sauce
€25

Main Courses

Fillet of Mount Leinster Beef, Winter Roots, Diane Sauce
€39

Loin of Wicklow Gap Sika Deer, Crushed Artichoke, Celery, Bay Leaf Sauce
€37

Sean Ring’s Organic Chicken “En Croute”, Cep Sauce
€30

Wild Turbot, Fregola Sarda, Lobster Sauce
€38

Wild Atlantic Cod, Braised Leeks, Alsace Bacon Delamotte Champagne Sauce
€31

Side Orders €5 per dish

Potato Purée / Broccoli and Almonds

Desserts €14

(suggested dessert accompaniment)

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

Warm Christmas Pudding, Custard, Jersey Milk Ice Cream
Pedro Ximenez, Gutierrez €10

Chocolate Mousse, Pears Poached in Red Wine
Banuyls Demoiselle O 2016, Petri Geraud €13.50

Apple Tart Tatin, Planifolia Vanilla Ice Cream
Beerenauslese, Kracher €12.50

Mango and Passion Fruit Vacherin
Jurançon, Costat Darrer, J.M Grussaute €9

Sheridan`s Cheese Selection with Condiments€17
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.