December Lunch Menu

Starters

Celeriac & Truffle Soup (VE)

Crème fraîche, crusty bread, whipped Irish butter

Classic Caesar Salad

Gem lettuce, parmesan, croutons, Caesar dressing

Coolattin Arancini

Roast onion mayonnaise, parmesan, crispy onion

Whipped Duck Liver Pâtè

Caperberries, fig chutney, brioche

Beetroot & Goat's Cheese Tart

Hot honey, walnuts, winter leaves

Mains

Turkey & Stuffing Roulade

Chipolatas, pulled ham hock, brussel sprouts, roast gravy, crispy sage

Cured Fillet of Cod

Pea & fennel risotto, lemon oil, crispy capers

Braised Daube of County Antrim Beef

Truffle mash, wild mushroom, roasting jus

Rigatoni Calabrian

Calabrian chilli, sunblushed tomatoes, fire roasted peppers, torched scarmoza, extra virgin oil

Nut Free Roast (VE)

Roast winter vegetables, black cabbage, red wine gravy

(Served with Chef's Selection of Vegetables & Creamed Potatoes)

Desserts

Christmas Pudding

Brandy anglaise, red wine pear

Chocolate Cake (VE)

Vanilla ice cream, dark chocolate sauce

Mandarin Tart

Chestnut cream, butter biscuit, caramel sauce

Brownie

Valrhona Abinao dark chocolate crémeux, salted caramel ice cream

Selection of Irish Cheese

Grapes, fig chutney, crackers

Please inform your server of any allergies or dietary requirements. Careful precautions are taken when preparing dishes, however, the risk for cross contamination is always present. Vegetable oil used has been produced from genetically modified sources. 10% discretionary service charge on tables of 6 or more people.