Sunday Lunch Menu

Starters

Cream of Mushroom & Chive Soup

Wheaten bread, whipped butter

Caesar Salad

Anchovies, smoked bacon, parmesan, croutons, Caesar dressing

Crispy Breaded Brie

Tomato relish, watercress, balsamic

Duck Liver Pâté

Caramelised onion chutney, toasted brioche

Classic Prawn Cocktail

Shredded iceberg lettuce, tomato & brandy cocktail sauce, wheaten bread

Crispy Chilli Oyster Mushrooms (V/VE)

Onions, peppers, Napa slaw, garlic aioli

Mains

Slow Roast Dry Aged Sirloin (Served Pink)

Yorkshire pudding, red wine jus

Sugar Pit Pork Loin

Roasted apple sauce, red wine jus

Cornfed Chicken Supreme

Leg & smoked bacon en croûte, red wine jus

Pan Seared Seabass

Baby leek, white wine cream. dill oil

(Served with beef fat roast potatoes, mash, Savoy cabbage, seasonal vegetables)

Sticky Chilli & Sesame Tofu (V/VE)

Stir-fried peppers & onions, soy, chilli, coriander, Napa slaw

Desserts

Selection of Irish Cheese & Biscuits

Sticky Toffee Pudding (V)

Vanilla ice cream, toffee sauce

Fresh Fruit Pavlova

Chantilly cream

Cheesecake of the Day

Please see your server for details

Profiterole

Fresh cream, warm chocolate sauce

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.