Dinner Menu


Served from 6pm – 9pm


House Pate served with a Smoked Duck Breast Salad & Sourdough Croutons


Seafood Chowder


Local Crab Salad with Celeriac Remoulade & Spinach


Baked Scallops with Seaweed Butter & Lemon Parsley Crumb


Mackerel Ceviche with Guacamole, Asparagus & Citrus Dressing


Local Goats Cheese Salad with Chicory Tart Tatin, Walnuts & Honey


Main Courses

Pan-fried Fish of the Evening served with Spring Vegetables & Shellfish Sauce

See Blackboard

Pan Seared Fillet of Turbot with Crab & Scallop Ravioli, Samphire & Orange Cream


Seafood & Shellfish Platter, Spring Vegetables, Fennell Cream


Prawn Lime & Ginger Tortellini with Shellfish Sauce


Saffron & Fennel Risotto with Basil, Orange & Shaved Pecorino


Crisp Belly of Pork with Celeriac Puree & Apple Sauce


Spiced Fillet of Monkfish with Curried Cauliflower, Coriander & Lime Cream


Main Courses served with potatoes of the Evening

Desserts of the Evening

Please Ask Your Server for this Evenings Selection


Affogato – Vanilla Ice-Cream, Toasted Hazelnuts, Espresso & Kahlua


Cashel Blue Cheese, House Chutney, Crackers


Dessert Wine, Chateau des Arroucats


Grahams Late Bottled Vintage Port


Liquor Coffee