We serve our early bird menu all evening long Tuesday - Thursday and Friday up to 7pm. We promise an intimate and relaxed dining experience that offers something different to patrons and ensures you enjoy a memorable food experience every time. Chef Eric Theze has created a variety of menus using the finest local, seasonal produce.

Starters

Seasonal soup of the day or French onion soup gratinee

Chef's daily seasonal salad inspiration

Housemade chicken liver pate, port, apple & rosemary jelly, cornichons

Creme brulee of hand picked local crabmeat, glazed with herbs & parmesan cheese

Main Courses

Roast Mullinavat free range chicken, pistachio cake, lemon cream, thyme jus

Chargrilled Irish 8oz angus ribeye steak, bearnaise butter or red wine & cracked pepper jus (€3.00 suppl)

Catch of the day from Dunmore East

Baked salmon, basil, lemon & breadcrumb crust, chilled gazpacho & cucumber

Slow cooked pork belly, spring cabbage & apple, wholegrain mustard mash, caramelized jus

Vegetarian Dish of the Day

All Main Courses are accompanied by Potato and Vegetable of the Day

Desserts

Vanilla creme brulée

Dessert of the day – ask your server

“3” Artisan farmhouse cheese plate