STARTERS
SOUP OF THE DAY
With homemade bread.
GOATS CHEESE SALAD
Figs, apple, orange & beetroot chutney – maple & walnut brittle & balsamic dressing
CHICKEN
Aromatic chicken strips, chili jam & garlic aioli.
PARFAIT
Chicken liver parfait, red onion jam & warm toasted bread
SORENNTO CHICKEN
Chicken supreme, fricassee of peas, new baby potato, wild mushroom, green beans, cider & tarragon cream with crisp pancetta
SALMON
Pan-seared with lemon, lime & time crust with parsnip crème fraiche & parsley mash, dill & leeks with a beur blanc sauce
TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinoise potato, cherry & blackberry jus with seasonal veg Surcharge for Duck £5
RISOTTO
Roast butternut squash, pea, roast garlic, lemon, fresh parsley & parmesan shaving – focaccia bread
PORK & GNOCCHI
Roasted pork fillet with herb gnocchi. Peas, carrot, wild mushroom & truffle cream n
Please ask your server for a copy of the dessert & after dinner drinks menu.
A discretionary service charge of 7.5% will be added to your bill.
Please note, when booking your two-course meal, options are strictly starter and main-course desserts are an additional charge.
TO START
CREAM OF VEGETABLE SOUP
with homemade Italian breads & salted butter
AROMATIC CHICKEN STRIPS
served with a chili jam & garlic aioli
DUCK LIVER PARFAIT
served with a spiced apple chutney & melba toast
TURKEY & HAM
Traditional festive turkey & ham with all the trimmings
ROASTED LIME & THYME CRUSTED SALMON
Served with parsnip crème fraiche & parsley mash, dill & leeks in beurre blanc jus
TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinois potato, cherry & black berry jus, green beans & carrot Surcharge for Duck £5
RISOTTO
Roast butternut squash, pea, roast g ar lic, lemon, freesh parsley , parmesan shavings & olive focaccia bread
(Please request additional Vegetarian option upon reserving table if required)
CHEESECAKE
Baked New York style lemon & vanilla – rich & creamy with seasonal berries & fresh cream (GF available)
TIRAMISU
Strong coffee and sweet almond liqueur make a boozy and indulgent wintertime dessert
PROFITEROLE STACK
With cinnamon & amaretto custard & chocolate sauce
CHEESE BOARD
A selection of French & Irish cheeses with crackers, berry chutney & fruit
£5 supplementary charge
A discretionary service charge of 7.5% will be added to your bill.
01. APPETIZER
AMUSE-BOUCHE
02. TO START
SOUP
Roasted butternut squash coconut and chilli soup with homemade sourdough
GOATS CHEESE
With Figs, apple, orange & beetroot chutney, maple & walnut brittle with a balsamic dressing
SCALLOPS
Curried, pan seared with hazelnut & deep fried sage
03. PALATE CLEANSER
BLACKBERRY AND CHAMBORD SORBET
04. TO FOLLOW
TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinois potato, cherry & black berry jus, green beans & carrot
CHICKEN SUPREME
Cornfed County Down chicken with Pea and wild mushroom fricassee, whipped cream potato and crispy parsnips
OVEN ROASTED SALMON
with Shrimp risotto and a smoked salmon fish cake
RISOTTO
Roast butternut squash, pea, roast garlic, lemon, parsley, parmesan shavings & olive focaccia bread
