Appetisers

Wild Atlantic Seafood Cocktail

Laced in Marie Rose Sauce

HOMEMADE CREAM OF VEGETABLE SOUP

WARM GOATS CHEESE & RED ONION CROSTINI

served with lettuce & basil oil

HOMEMADE GOLDEN OAT CRUMBED FISHCAKES

Served with Sweet Chilli & Lime Dip

CHICKEN & MUSHROOM VOL AU VENT

with a white wine, shallot & taragon cream

CHILLED FANTAIL OF MELON

With a melody of Fresh Fruits, Raspberry sorbet & Mango Coulis

HOUSE SALAD

Caramelised pear, blue cheese & pecans, drizzled with honey & mustard dressing

BREADED CAULIFLOWER WINGS

Served with a Sweet Chilli & Cajun Glaze

BREADED GARLIC MUSHROOMS

Stuffed with Creamed Cheese & Chives, drizzled with Aioli, sprinkled with Pine Nuts

DONEGAL BAY SEAFOOD CHOWDER

Stuffed with Creamed Cheese & Chives, drizzled with Aioli, sprinkled with Pine Nuts

ENTRÉES

SLOW BRAISED LAMB RUMP

On a bed of wholegrain mustard & garlic mash, red wine & shallot jus

PAN FRIED SIRLOIN STEAK

From aged Irish Hereford beef with a brandy & peppercorn cream

GRILLED DARNE OF CAJUN SALMON

Toasted sesame crust, prawn & Caper Butter

SUPREME OF CHICKEN

Wrapped in Pancetta filled with Smoked Cheddar & Herb Stuffing, White Wine Sauce

GRILLED SEABASS FILLETS

with Marinated Tiger Prawns, served with Saffron Cream

TRADITIONAL ROAST TURKEY CROWN & SUGAR BAKED HAM

Cranberry & Port Relish

VEGETARIAN THAI RED CURRY

served with Basmati Rice (Vegan / Vegetarian)

VEGETABLE PASTA BAKE

with Herb & Smoked Cheddar Crust

SLOW BRAISED BEEF FEATHERBLADE

With Glazed Carrots, Button Mushrooms and Yorkshire Pudding, Red Wine Jus