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.


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, Creamed Fresh Corn, Butternut Squash Flan, Crispy Pancetta, Thyme Jus

Chargrilled Irish 8oz angus ribeye steak, garlic butter or green peppercorn & cognac cream sauce (€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


Vanilla creme brulée

Dessert of the day – ask your server

“3” Artisan farmhouse cheese plate