Please Note:
For the month of December the only available menus will be our Christmas Lunch & Dinner Menus. Our menus are subject to change.
Christmas Lunch | Christmas Dinner
Sample Christmas Lunch Menu
| Spiced chestnut soup, herbed chicken dumpling, hazelnut cream |
| Pigeon salad, pear in cider vinegar and five spice, Fergusons chorizo, crozier blue cheese |
| Duck sausage, poached egg, fricassee of lentils and Madeira, horseradish cream |
| Ardsallagh goats cheese, aubergine puree, roast artichoke and black olive oil |
| Cured organic salmon, pear puree and mustard essence, marinated organic cucumber |
| ***** |
| Truffled blanquette of veal |
| Roast pheasant in lardo and smoked bacon, creamed savoy cabbage, smoked beetroot essence, winter vegetables |
| Spiced daube of beef, parsnip puree, winter vegetables, pepper cream |
| Hake, crushed Jerusalem artichoke, Morteau sausage, mussels preserved lemon butter and tarragon emulsion |
| Sea trout, roast fennel, braised squid, tomato and shellfish sauce |
| ***** |
| Warm chocolate mousse, orange and campari jelly, coffee cream, vanilla ice cream |
| Earl grey pannacotta, passion fruit jelly, lychee salad |
| Carmelised winter fruit tart, rum ice cream |
| Lime parfait, orange and passionfruit salad, coconut emulsion |
| Selection of three cheeses |
| ***** |
| Tea / Coffee |
| €45.00 |
| 10% service for groups of 8 or more |
Sample Christmas Dinner Menu
| Pumpkin soup, spinach and ricotta gnocchi, spiced chestnut foam |
| Feta cheese mousse, organic beetroot essence, pear puree, spiced apple and pumpkin seed oil |
| Hand dived scallops, pomme mousseline, new season garlic and spring onion veloute, Ferguson's smoked bacon |
| Cured organic seatrout, leek and mandarin vinaigrette with cold pressed rapeseed oil, roast hazelnuts |
| Duck sausage, with organic egg poached in red wine, celeriac and horseradish glaze |
| ***** |
| Wild halibut with shellfish and cep consommé, langoustines, creamed orzo pasta with basil and tomato |
| Slow cooked Connemara hill lamb shoulder with gremolata, lamb rump with white truffle honey and mustard glaze, breaded lap of lamb, carrot, black cumin and brown butter puree, seasonal vegetables |
| John Dory, leeks stewed in white truffle butter, light vermouth sauce and sautéed chanterelles |
| Loin of Venison , braised red cabbage with cep puree, confit of brussels sprouts and chestnuts, chocolate and blackberry ravioli |
| Rib of Beef, cevenne onions and thyme, sautéed chanterelle mushroom, sauce fleurie |
| ***** |
| Warm chocolate mousse, caramel jelly, espresso mousse, lime ice cream and honeycomb |
| Roast apple and sable de breton, creme brulee with white chocolate and caramel powder, fromage blanc ice-cream and cider jelly |
| Spiced poached pear, praline and nougat parfait, pear and calamansi jelly, tuile with lime chantilly, yuzu salt caramel |
| St Tola Cheesecake, blueberry marmalade and jelly, lemon macaroon |
| Selection of Cheese |
| ***** |
| Tea / Coffee |
| €70.00 |
| 10% service for groups of 8 or more |
All of our menus are subject to change.