DINNER MENU
To Whet Your Appetite
Crab and Salmon Cake
With ginger and chilli served with a lemon buerre blanc        9.50

Caesar Salad
With smoked bacon garlic flutes and Parmesan shavings         9.00
served in a crispy papadum    

Chicken and Walnut Terrine
With a red pepper coulis and basil pesto                9.00

Parfait of Duck Livers
With a kirsch and kumquat chutney on crisp water biscuits    9.00   

Duo of Smoked and Fresh Salmon
With rocket aioli and pepperanata                    9.00

Sauté of Dublin Bay Prawns
In a warm gazpachio sauce, cinnamon infused braised rice    12.50

Steamed Mussels
With shallots, white wine, lemon and garlic cream            9.00



Terrine of Goats’ Cheese and Brie
Wrapped in zucchini served with a plum, cardamom        
and port wine chutney                            7.50

Spring Roll of Chinese Style Duck
Savoy cabbage and Szechwan dressing                9.00

Lemongrass Glazed Ripened Melon
With honey and minted yoghurt, mixed berrie compote        7.50

Brochette of our Fishmongers Choiced Seafood
Grilled leeks, lime and chervil dressing                    9.50

A Warming Bowl of Homemade Soup of the Day            5.00

A Fresh Bowl of Mixed Seafood Chowder                5.50

The Main Event

Chargrilled Sirloin of Beef
On sumo crisp onion and peppered sauce                19.00

Rack of Lamb
With portebello mushroom and almond crust, red onion        
and apricot chutney, rosemary jus                    22.50

Grilled Fillet of Beef
With smoked bacon on gratinated potatoes and
sauce bourginone                                22.50

Teriyaki Marinated Fillet of Irish Salmon
On steamed pokchoi and leeks, tomato and capsicum fondue    20.00

Pan Fried Dover Sole
With a lemon and Parmesan crust, lime and           
 garlic buerre blanc                                28.00

Pan Seared Swordfish
Nestled on a smoked fish galette served in a pool of
cauliflower and cardamom sauce                    21.50

Pan Fried Supreme of Chicken
With a black pudding and garlic farce, wild mushroom and    
rocket risotto, wholegrain mustard and Stilton crème        17.50

Crisp Piri
Marinated half roast duck on whipped champ and praline jus    21.00

Lobster Thermidor
With a petit fillet of beef, sumo fries and red pepper vinaigrette 39.00


Baked Cod
With a crab and light chilli crust, spring onion champ,
tomato and red pepper coulis                        19.50

Penne Pasta
With roast Mediterranean vegetables, grilled capsicums
and creamy pormolio sauce                        14.50

Basil Tagliatalle            
With fresh salmon and prawns,    chervil white wine
and garlic cream                                 16.50

Side Orders
Homemade Fries                                3.50
Selection of Market Fresh Vegetables and Potatoes        5.00
Seasonal Leaf Salad with Balsamic Dressing            5.00
Sauté Mushrooms                                3.00
Sauté Onions                                3.00
Desserts                                    6.00
Tea or Coffee                                2.00