DINNER

 (from 10th December) Thursday, Friday, Saturday 5pm - 9.30pm

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Cauliflower charred, pickled, pureed, almonds, capers, raisins Vg (4a, 14)                      6

Beets salt baked, smoked, pickled beets, goat’s cheese, clementine, walnuts V (3, 4e, 14)                     10

Pâté chicken liver, cranberry, cucumber, sourdough  (1,3,8,14)     9

Goatbridge Farm Trout Skellig Gin cure, fennel, radish, preserved lemon, horseradish    12

Mac n Cheese oxtail, parmesan, crumb (1,2,3,9,14)     12

Prawns chargrilled, chorizo, lemon, chilli, parsley (11)        13

Gnocchi Boilie, squash, wild mushrooms, ricotta, sage, pecan V (1,3,4)         12        17

Mushroom Cannellini Bean burger, beetroot hummus, sauerkraut, siracha mayo Vg (1,7,14) 15

Cod cauliflower, almond, caper, raisin (3, 4a,8,14)   16

Free Range Chicken celeriac puree, kalettes, smoked bacon, jus   (3,9,14)          15

Short Rib baby carrots, navets, mash                  18

Ballymakenny potatoes, parsley butter (3)   4

Gratin potatoes  (3)                      4

Chips, aioli 2,3)       4

Broccoli, charred tender stem  (3)     4

Le Levain sourdough, olive oil, salt (2,3)         3

Afters             6

Chocolate and salt caramel tart (12,3,6)

Blackberry and lemon verbena cheesecake (1,3)

Christmas pudding (1,2,3,14)

Coffee and macaroons (2,3,4)

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V for vegetarian, Vg for vegan. We use all 14 allergies referred to in the Allergens Directive in our kitchen. 

While we do our best, we cannot guarantee that contamination will not occur. Please advise your server if you have any allergy.

Allergy: (1) gluten (2) eggs (3) milk (4) nuts (4a) almonds (4b) hazelnuts (4c) cashews (4d) pecans (4e) walnuts (5) peanuts (6) soybeans (7) sesame seeds (8) mustard (9) celery (10) fish (11) crustaceans (12) molluscs (13) lupin (14) sulphites