Samples from our la Carte Dinner Menu


Raviole de Crabe €11.75
Crab Ravioli glazed with parmesan cheese
And a crab bisque style sauce

Foie Gras  de Canard €15.95
Foie Gras Served Hot with Timoleague Black pudding
Glazed apple and Pineau de Charante sauce

Pigeon Roti sauce au Port €10.00

Roast Breast of Pigeon with braised red cabbage,
Rum soaked sultanas port wine sauce

Pumpkin soup with roast pine kernels €6.50


Filet de Boeuf €32.00
Fillet of Beef with wild mushrooms, red onion confit, red wine “jus”
Magret et Confit de Canard Sauce Grand Marnier €29.00
Roast Duck Breast confit of duck leg, compote of orange grand
Marnier sauce

Coquille St. Jacques au caviar €30.00
Seared Scallops, with Atlantic Pawn mousseline, caviar and
Champagne sauce



Fondant au Chocolat €9.50
Warm Rich Sort Centered Chocolate Fondant with Crème Anglaise and Vanilla Ice Cream
Tart au Poir €9.00
Warm Pear and Almond Tart , with a cream anglaise sauce
And vanilla ice cream, tuille biscuit
Flemings Christmas Puddings €9.00
Flamed Christmas puddings served with a rich cognac butter
And rum anglaise sauce


Samples from our Lunch Menu

Champignon au four €7.00
Baked Mushrooms in a cream cognac sauce

Confit de volaillle au Salade €8.00
Home smoked chicken confit, tossed salad pine kernels,
Balsamic dressing

Crottin de Chevre €7.00
Baked Ardsallagh Goats Cheese in Puff pastry
with organic orchard chutney and basil dressing

Entrecote de Boeuf sauce vin Rouge €21.00
Pan fried entrecote steak with red onion confit red wine jus
Longe D’agneau €18.00
Slow Roast rump of Lamb with mint flavoured couscous

Confit de Canard €19.00
Duck leg confit with tagliatelle verde and grand Marnier sauce

Supreme de Volaille Au Poivrons €15.00
Breast of chicken with Roast peppers sundried tomatoes and olives

Penne a la provencale (V) €12.00
Pasta with slow roast roast tomato and herb sauce grated Parmesan

***Special Autumn Promotion Dinner Menu €33.00(Three courses)
Salade des Noix

tossed salad with poached pear and wallnuts , blue cheese dressing

Crottin de Chevre
Warm Gaots cheese in a puff pastry case with garden chutney
Soup du Jour
Creamed soup of the day, roast pine kernels
Escalopine de Porc
Escalopes of Pork, calvados apple and a grain mustard sauce

Pintade Roti
Roast guinea Fowl, with mushrooms and shallots, guinea fowl” jus”

Symphonie des fruits de Mer
Seared Salmon and Seabass with a light champagne sauce

Strudel de Legume
Crispy Vegetable Strudel with a tossed salad in a popodom case with tomato concasse

Les Desserts
Poached Pear in a red wine

Fleurons des Pommes

Warm Apple and cinnamon in a puff pastry case