Evening Menu Chef Specialties
Starters
Smoked Chicken and Mushroom Risotto £4.95
Served with Shavings of Parmesan Cheese and Basil Oil
Seared Scallops served on a Warm Salad £6.25
With a Citrus & Coriander Dressing
Sliced Fillet of Beef Teriyaki £5.95
Served with Bean Sprouts & Spring Onions
Shredded Aromatic Duck Spring Rolls £4.95
Served with a Green Chilli and Cherry Tomato Jam
Dundrum Bay Crab Cakes £5.25
On a Red Pepper and Mango Salsa
Salad of Baby Gem £3.95
Sun Blushed Tomatoes, Cherry Vine Tomatoes, Crispy Croutons with House Dressing
Main Courses
Twice Cooked Belly of Pork £13.50
Slow Twice Roasted Belly of Pork served on Apple Mash and Mire Poix of Vegetables with Caramelised Apple Chutney and Calvados Cream
Roasted Pink Breast of Duck £13.95
Flavoured with Ginger & Lime, Wok-Fried Noodles served with a Sesame Sweet soy Dressing
Pan Fried Fillets of Seabass £14.95
On a Prawn and Parsley Risotto with a Brown Butter Sauce
Grilled Medallions of Irish Fillet £15.95
Served with Buttery Champ, Pan roasted vegetables & Thyme Jus
Slow Cooked Lamb Shank £13.00
Braised in Red Wine, Rosemary & Garlic, on a bed of Caramelised Onion Mash with rich Red Wine Gravy
Roast Tails of Monkfish £16.95
Wrapped in Parma Ham, served on a Bacon Potato Cake laced with a Green Pea Sauce and topped with Crispy Fried Leeks
Breast of Free Range Chicken £12.95
Stuffed with Spinach & Dublin Bay Prawns, served with Fondant Potato and Lobster Bisque
Menu Selection
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