Starters

Baked Southeast Scallops Gratin
Barbeque Salmon with Chilled Leek & Potato Velouté, Curry Oil, Squid Ink Crisp
Charcuterie Salad with Blood Orange Gel & Foie Gras Cream
Goats Cheese Tartlet “Dijonnaise”, Roast Baby Onions & Black Garlic Pureé, Hazelnut Crisp
Seasonal Starter

Mains

Lightly Curried Monkfish Medallions, Provençal Sauce
Hereford Beef Fillet, Potato Gallet, Forest Mushroom & Madeira Glaze, Lovage & Caper Pesto
Sole on the Bone Meuniere
Medallions of Venison with Creamed Leek & Seasonal Root Pureés, Game Jus
Vegetarian Special of the Day
Seasonal Special

Desserts

Gateâux Opera
Perfectly Paired with H&H 10 Year Old Malvasia Madeira

Tonka Bean Crème Brulée, Toasted Almond Biscotti
Perfectly Paired with Sauternes of the Month

Hazelnut & Brown Butter Tart, Oven Roasted Pear, Vanilla Gelato
Perfectly Paired with Pineau des Charentes, Chateau Orignac, Bordeaux, France

Selection of Scúp Gelato Ice Cream
Perfectly Paired with Don PX 1999, Toro Albalá, Spain

Selection of Irish & French Cheeses
Perfectly Paired with H&H 10 Year Old Verdelho Madeira

All Main Courses Served with Potatoes and Vegetables / Side Salad.

In case of allergies or intolerances, please inform your waiter. Allergen Information Available.
Ingredients are Sourced Locally Where Possible. Beef is 100% Irish.

A Discretionary 10% Service Charge Applies.