2 Course €24.50 3 Course €29.00 Available from Mon – Sat Till 6:30pm . Menu changes weekly – Excludes Bank Holidays & Special Celebrations days. Sunday Lunch Offer 3 Course Early Bird €24.50 Available from 1pm Till 5pm Kids Under 10 Eat Free From Our Kiddies Menu With Every Paying Adult Excluding Drinks
Starters
Soup Of The Day (Please Ask Server)
Farmed Goats Cheese & Walnut Croquette
Goats cheese croquette with roasted walnuts, caramelized red onion topped with fennel and gala apple, drizzled with honey and mustard.
West Coast Mussels
Steamed fresh mussels, garlic and parsley finished in a light white wine and hint of cream sauce served with garlic bread.
Chicken Liver Parfait
French Classic chicken liver pate accompanied with sweet cherry puree, mix nuts crumbs, baby leaves and crouton bread.
Mains
Irish Prime Rib Eye Steak (€6 Supplement)
Char – grilled Rib Eye steak served with fresh season vegetables, hand cut chunky chips and choice of sauce on the side.
Atlantic Salmon Filet
Oven baked Salmon Filet served on a bed of soya and ginger stir fried vegetables, sesame seeds and creamy mash.
Tagliatelli Pollo e Funghi
Tagliatelli pasta with marinated pieces of char – grilled chicken and mushrooms tossed in white wine creamy sauce.
Pizza Quattro Stagioni
Tomato sauce, mozzarella cheese, ham, pepperoni, mushrooms and roasted red peppers.
Dessert
Cheese Cake
Tiramisu
Creme Brulée
Starters
Soup Of The Day (Please Ask Server)
Roasted Buffalo Chicken Wings
Overnight marinated chicken wings slowly cooked and served with choice of homemade garlic mayo or barbecue sauce.
Gamberoni Piccante
Pan-fried Jumbo prawns tossed in a hot spicy tomato sauce and hint of garlic served with sour dough crouton bread.
Goats Cheese Crostini
Homemade crostini bread topped with goats cheese, fresh tomatoes and fresh basil pesto.
Mains
Braised Lamb Shank (€3 Supplement)
Marinated Overnigt Lamb Shank with Lemon and fresh mint, vegetables ratatouille and roasted potatoes, creamy cauliflower puree and rosemary jus.
Wild Cured Filet of Cod
Oven baked salmon filet of Cod, roasted baby potatoes, season vegetables and sweet cherry tomatoes, finished in a light white wine sauce.
Roasted Chicken Supreme alla Chasseur
Roasted chicken supreme, caramelised shallots on a bed of mash finished with a classic French Chasseur sauce.
Wild Forest Mushroom Risotto
The classic risotto dish that presses all the right buttons with an intense array of mixed wild and porcini mushrooms topped with parmesan shaves and fresh parsley.
Dessert
Profiteroles
Tiramisu
Panna Cotta
Starters
Soup Of The Day (Please Ask Server)
Confit Leg Of Duck
Roasted confit of duck, croquette of almond flakes combined with mash, red cabbage in a classic French orange and ginger sauce.
West Coast Mussels
Steamed fresh mussels, garlic and parsley finished in a light white wine and hint of cream sauce served with garlic bread.
Slow Cooked Ribs
Slow cooked country style pork ribs with homemade BBQ sauce served on a bed of spicy Asian salad and drizzled sesame garlic dressing.
Mains
Crispy Cider Pork Belly (€3 supplement)
Slowly cooked pork belly, quince and apple purée, Alsace cabbage all finished with a delicious Amaretto and honey reduction served with roasted baby potatoes.
Spigola al Profumo di Limone
Seared fillet of Sea-bass tossed in a light white wine and lemon sauce, cherry tomatoes, shallot and basil accompanied with season vegetables and potato au gratin.
Pollo Imperial
Chargrilled supreme of chicken wrapped in Pharma-ham, filled with roasted red peppers & mozzarella cheese, served on a bed of Parmesan mash and asparagus surrounded with a creamy white wine sauce.
Tagliatelle Funghi Porcini and Pancetta
Tagliatelle pasta, wild & porcini mushrooms tossed in a white wine creamy sauce, parmesan cheese & truffle oil finished with Italian crispy pancetta.
Dessert
Cheese Cake
Tiramisu
Creme Brulée
Starters
Soup Of The Day (Please Ask Server)
Home Made Fish Cakes
Served on a bed of mixed baby leaves, fresh tomatoes & drizzled with creamy balsamic reduction glaze & sweet chilli dip.
Asparagus Boudin Noir
Clonakilty black pudding wrapped in parma-ham on a bed of asparagus finished with a light creamy cheese sauce.
Chicken Caesar Salad
Mains
Roti De Canard (Served Medium Rare €5 Supplement)
Roasted Barbary Fillet of duck, carrot and thyme puree, steamed pak choi, new season roasted baby potatoes finished in a classic French ginger and orange sauce.
Hake Fillet
Roasted hake fillet marinated macedoine vegetables and roasted baby potatoes accompanied in a light aromatic creamy tomato sauce.
Tagliatelle con Ragu Selvatico
Tagliatelle pasta served in a slow cooked ragout of wild venison, porcini mushrooms and bouquet of vegetables, lemon zest & hint of red wine, topped with parmesan shaves and drizzled of truffle oil.
Risotto Rosso
A classical risotto dish with a combination of beetroot and sweet potato, hint of butter and topped with parmesan shaves.
Menus are subject to change at any time.
Dessert
Coconut Panna Cotta
Tiramisu
Banana Split