Evening Menu, December 2018

All our dishes are carefully produced with emphasis on delicious flavours, everything homemade and cooked from scratch, using produce sourced from local suppliers. The comprehensive wine list is well chosen and nicely priced.

3 courses £28, 2 courses £24


Potted Crayfish and Prawns, Lemon and Dill crème fraiche


Pear and Endive salad with Cashel Blue Cheese, Hazelbut vinaigrette


Tempura battered Monkfish with Hot and Sour dip £3 supplement


Smoked Duck breast with Apricot and Orange Chutney


Coconut curried Vegetable soup





Main course

Sticky Beef Shortribs Bourguignon


Seared Pork fillet, braised Leeks adn Wholegrain Mustard sauce


Roast Turkey breast with Bacon and Herb stuffing


Seabass with Brown Shrimp butter


Lemon Sole rolled with Salmon mousse, Lobster and Prosecco sauce


Wild Mushroom and Tarrgon tart glazed with Hollandaise


Served with Champ, Roast Potatoes and Seasonal vegetables




Selection of Desserts



GF menu available

Chicken and onion rings
Pea tart