Sample Dinner Menu

Starters

Roast Carrot & Parsnip Soup with crispy soda bread croutons;
Hook Head Crab Claws tossed in garlic & parsley butter with charred yeast bread toast, mixed herbs;
Fresh Fettuccine Pasta with roast pine kernels, vine tomatoes, baby spinach & basil pesto;
Pan-fried Fillet of Turbot with organic fennel puree, chorizo sausage & pepper salsa;
Pan-seared Foie Gras with toasted brioche, local Wexford forest mushrooms and apple puree;
Steamed Crock of Kerry Mussels, white wine, herb & garlic scented cream;
Home-smoked Guinea Fowl & crispy bacon salad with poached organic hen egg

Main Course

Charred 21 Day Dry-Aged Irish Rib-Eye Steak with colcannon, grilled flat mushroom,
onion marmalade, red wine & shallot butter;
Tasting Plate of Irish Pork,
twice cooked crispy pork belly, roast pork fillet & pork, apple & walnut puff pastry pie;
Pan - Seared Fillet Of Kilmore Cod
with herb crust, seared Kilmore scallop,
mild chilli & courgette jus;
Roast Wild Tipperary Venison Loin
with braised organic beetroot and melted handmade bluebell goats cheese mash;
Pan-Fried Hake Fillet
with hook head crab bake buttered leeks & chive crème fraiche;
Risotto Of Local Forest Mushrooms & Leeks
with Durras cheese tartlette

Selection of Delicious Desserts