New Year's Eve Menu

Amuse Bouche

Prawn Torpedo

Curry mayonnaise

 

Starters

Cream of Cauliflower Soup

Curry oil, dukkah, house baked bread, whipped butter

Fish Cake

Watercress, shallot & radish salad, parsley mayonnaise

Baked Seafood Gratin

Salmon, scallops, king prawn, leek

Salt & Chilli Chicken

Asian slaw, shrimp crackers

Irish Goat's Cheese Mousse

Baked, pickled & tartared beetroot, sweet onion dressing

Pressed Ham Terrine

Piccallili, sourdough toast

Slow Cooked Duck Leg

Cucumber & scallion salad, soy & sesame dressing

Classic Prawn Cocktail

Crevette, iceberg lettuce, tomato & brandy cocktail sauce, wheaten bread

Steaks

(Steaks served with Confit Tomato, Field Mushroom, Onion Ring, Choice of Sauce)

8oz Rump of Beef (Pink or Well Done)

10oz Sirloin

10oz Ribeye

 

Mains

(Served with Chef's Selection of Potatoes & Seasonal Vegetables)

Traditional Turkey & Ham

Sage & onion stuffing, pork & leek chipolata, red wine & sage gravy

Breast of Chicken

Leg & smoked bacon en croûte, mushroom purée, creamed leek, chicken jus

Rump of Mourne Lamb

Braised shoulder, carrot purée, Iona Farm carrot, potato terrine

Braised Beef

Confit garlic mash, roast onion purée, bone marrow crumb, truffle sauce

Fillet of Salmon

Baby leeks, white wine cream, fine herbs crushed potatoes

Pan Fried Seabass

Ratatouille, crispy squid, chilli & coriander salad

Classic Steakhouse Burger

Local cheddar, baby gem, tomato, sun blushed tomato & gherkin relish

Bang Bang Chicken

Sweet chilli & soy glaze, Asian vegetables, roasted peanuts

Roasted Breast of Duck

Braised red cabbage, blackberry gel, roasted beetroot

sauces

Peppercorn

Red Wine Jus

Garlic Butter

Please inform your server of any allergies or dietary requirements. Careful precautions are taken when preparing dishes, however, the risk for cross contamination is always present. Vegetable oil used has been produced from genetically modified sources. 10% discretionary service charge on tables of 6 or more people.