Á La Carte

Starters

Soup of the Day 5.80 
Seafood chowder 8.60
Local Oysters au natural 13.50
Local Oysters steamed in their own juices served with a light cream sauce 13.50
Irish Smoked salmon with a cucumber, caper and dill salad 13
Crab au gratin 13.50
Smoked salmon rolls with local Prawns with an organic leaf salad and pickled cucumber 14
Local mussels stuffed in garlic breadcrumbs 10.45
Local scampi with tartar sauce 13.50 
Chicken liver pate with Cumberland sauce and sourdough bread 9.95 
Savoury stuffed portobello mushroom with a Moroccan spiced lamb filling, pine nut crumb, hummus, pomegranate, pickled cucumber and an organic leaf salad 9.50
Deep fried brie with caramelised walnuts, crispy Parma ham and a plum and port sauce 9.50
Mixed green leaf and herb salad 7

Mains

Meat

Duck Armagnac – roast young free range duckling with a nectarine and brandy sauce 29.20
Herb crusted rack of new season Lamb with celeriac puree, blackberry’s, parsnip crisps served with a red wine and rosemary jus 31.30
Slow cooked Pork Belly with roast fennel, sweet potato puree and a cumin salsa verde 24 
Roast Glen Valley Chicken Supreme with celeriac puree and a wild mushroom sauce 20.40 
8oz or 10oz Fillet Steak with twice cooked Hand cut chips 8oz 30.30  10oz 32.40 
10oz Angus Ribeye Steak with twice cooked Hand cut chips 29.80
All Steakes are served with a choice of Bourguignon (red wine and wild mushroom sauce), au Poivre (Peppercorn, Brandy & cream sauce) or Béarnaise sauce 

Fish

Grilled Fillet of Hake with mango salsa, aromatic spiced butternut squash puree and coriander oil 22.45
Grilled fillet of Turbot with Ballycotton crab, celeriac puree and a light red peppercorn sauce 32.40
Hot Kinsale seafood platter 32.40
Black Sole Grilled on the bone or Colbert served with a soft herb butter 35.50
Man Friday Fish Pie 20.40

Vegetarian

Vegetarian dish of the day        18.50
Extra Sides 3.95; Hand cut chips/ Irish potatoes of the day / organic green leaf side salad/ Seasonal vegetables/ Mash Potato/ Baked mushrooms in garlic and glazed shallots.

All Main courses are served with seasonal vegetables and potatoes of the day.