Sunday Lunch Menu

Starters

Cream of Sweetcorn Soup

Caramelised miso, puffed wild rice, chives

Chicken Wings

House hot sauce, Cashel blue ranch, dill pickle, Hegarty's cheddar

Chicken Liver Parfait

Brown butter & thyme choux bun, crispy chicken skin, cherries

Local Pork, Chilli & Fennel Sausage Roll

Apple & tamarind ketchup, fennel & apple remoulade

Caesar Salad

Grilled baby gem, crispy parma ham, crostini, marinated anchovies, parmesan, dressing

Roasts

Slow Roast Dry Aged Sirloin (Served Pink)

Yorkshire pudding, horseradish emulsion, red wine jus

Fillet of Salmon

Bonito beurre blanc, broccoli purée

Roast Breast of Chicken

Caramelised shallot, red wine jus 

Roasted Lamb Rump

Mint sauce, red wine jus

Vegetable Wellington

Puff pastry, curried parsnip, butternut squash

(Served with roast potatoes, buttered mash, honey glazed carrots & parsnips)

Mains

Classic Steakhouse Burger

Dubliner cheddar, baby gem, tomato, onion ring, dill pickle, tomato & gherkin relish, triple cooked chips

Braised Daube of Beef

Roast shallot, black garlic, herb mash, beef fat crumb

Chicken Schnitzel

N'duja butter, basil aioli, local salad leaves, koffman fries

Vegetarian Burger

Brioche bun, gem lettuce, smoked cheddar, sundried tomato, onion ring, relish, triple cooked chips

Desserts

Raspberry Tart

Mascarpone ganache, thyme & raspberry coulis

Traditional Sticky Toffee Pudding

Brandy snap crisp, toffee sauce, vanilla ice cream

Passionfruit sundae

Shortbread crumble, caramel sauce, exotic coulis, brown butter ice cream

Chocolate Brownie

Cocoa nibs, chantilly, hazelnut praline, salted caramel ice cream

Chocolate, Coconut & Almond Mousse

Almond praline, chocolate sauce, vanilla ice cream

Selection of Irish Cheese & Biscuits

Milleens, Cashel Blue, Knockanore

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.