Food

Beginning

Scallops: parsley root, leek, horseradish

Beef Tartare: beetroot, mustard, shallots

Creamed Barley: suckling pig, shitake

Squash Soup: glenbeigh mussels, garlic scapes

Crab Crumpet: whipped brown butter

Middle

Wagyu Beef Blade: cabbage, stout mustard, house butter

Cod: uchiki kuri squash, nori, winter savory

Skeaghanore Duck: glazed beetroot, pear, smoked onion

Turbot: jerusalem artichoke, trompette, chicken jus (€4 supp.)

Pressed Celeriac: roasted kale, black walnut, sunflower seed

Extra Bread and Butter €3 pp

Triple Cooked Chips €5

All 14 food allergens are used in our kitchen on a daily basis. Due to the nature of our small business we cannot cater for vegan or lactose free meals and we require a minimum of 72 hour’s notice to prepare for any other food allergies, which we must be informed of at the time of booking. We do not have a children’s menu.