A la Carte Dinner

Available every evening Tuesday to Saturday.

(sample menu)

Starters

Dublin Bay Prawn Raviolo, Lemongrass and Ginger Sauce
26

Annagassan Smoked Salmon, Clogherhead Crab, Classic Garnish Crisp Granny Smith Apple
25

Roast North Atlantic Scallops, Braised Cévennes Onion, Coral Bisque
28

Seared Foie Gras, Preserved Elderberries, Quince, Walnut Crumble
27

Brockna Estate Pheasant Cooked in a Brioche Crust, Plum Poitin Sauce
24

Main Courses

Fillet of Mount Leinster Beef, Winter Roots, Diane Sauce
37

Loin of Wicklow Gap Sika Deer, Crushed Artichoke, Celery, Bay Leaf Sauce
34

Sean Ring’s Organic Chicken “En Croute”, Cep Sauce
28

Wild Turbot, Fregola Sarda, Lobster Sauce
35

Wild Atlantic Cod, Braised Leeks, Alsace Bacon Delamotte Champagne Sauce
29

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

Chocolate Mousse, Pears Poached in Red Wine 12
Banuyls Demoiselle O 2016, Petri Geraud €13.50

Apple Tart Tatin, Planifolia Vanilla Ice Cream 14
Beerenauslese, Kracher €12.50

Mango and Passion Fruit Vacherin 12
Jurançon, Costat Darrer, J.M Grussaute €9

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.