Dinner is served from 5.30pm, Monday to Saturday.
Two courses €33; three courses €40; two courses with ice cream of the month €36.
beetroot soup with sour cream, potato dumpling, fried cabbage and sloe gin
toonsbridge buffalo mozzarella in crème fraiche, lemon & thyme, poached quince, salted walnuts and pomegranate
carrot, almond & feta terrine wrapped in vine leaves with spiced brussels sprout-apple salsa and fennel crispbreads
parsnip ravioli with ginger brown butter, kale crisps and apple-balsamic syrup
vegetable sushi with tempura of aubergine and carrot, pickled ginger, wasabi and a soy-ginger dipping sauce
lime-grilled haloumi with burnt aubergine purée, lentils, pistachio dukkah, pickled orange and sultanas
sunchoke spelt risotto with sage, shallot, cratloe hills sheep’s cheese, braised shiitake
and coffee emulsion
sweet chilli-glazed panfried tofu with pak choi, rice noodles, coconut & lemongrass broth, and gingered aduki bean wonton
leek & squash gratin with hazelnut & hegaty’s cheddar crust, rosemary citrus cream, black kale and borlotti beans
spiced feta & pistachio couscous cake, smoked pepperonata with wilted greens, preserved lemon chickpeas, coriander yoghurt, zhoug oil and tomato-date jam
chard leaf timbale of roast aubergine, braised lentils & blue cheese with crisped potato, miso beurre blanc and anise-braised salsify
braised turnip galette of porrtobello & chestnut with red wine gravy, green onion mash & caraway brussels sprouts
paradiso chips with truffled aioli €5
gortnanain salad leaves with pomegranate dressing & pumpkin seeds €5
brussels sprouts with tomato, chilli & ginger €5
dark chocolate silk cake with pedro ximénez ice cream and almond brittle
quince bread & butter pudding, cinnamon cream
vanilla pod ice cream with brutti ma buoni, espresso and a shot of frangelico
crozier blue cheese, pickled chard, gortnanain honey, dates and oatcakes
This menu was posted on: 25 Nov 2013 All menu details are subject to change without notice.