Download Menu Choices here or view them below:
Starters
Horseshoe of Melon with Tropical Fruits topped with a fruit sorbet €5.50
Hodson Bay Caesar salad of cos lettuce with smoked bacon lardons, croutons and a creamy garlic dressing topped with parmesan cheese shavings €5.75
(€1.50 supplement for chicken Caesar salad)
A light puff pastry vol au vent filled with a creamy chicken and mushroom fricassee €7.25
Duck liver pâté served on a mesculin leaf salad with smoked Magret duck breast and cranberry compote €7.25
Prawn cocktail bound in brandy spiked Marie Rose sauce €11.00
Warm selection of seafood in a champagne and lobster sauce served in a crisp filo crown €7.25
Baked goats cheese and Mediterranean vegetable tartlet with fresh basil pesto and balsamic reduction €8.50
Twice roast confit of Silverhill duck on ruby sauer kraut with port wine and shallot jus €7.75
Ring of baby potato salad surrounded by Irish Smoked Salmon topped with green herbs €7.75
Venison and port wine terrine served on lightly toasted brioche with a beetroot relish €8.50
Soups (All of our soups are gluten free)
Chef’s Homemade Cream of Vegetable €5.20
Cream of Leek and Potato €5.65
Cream of Carrot and Coriander €5.65
Cream of Lightly Curried Butternut €5.65
Roasted Mediterranean Vegetable €5.65
Beef Consommé €5.65
Sorbet
Citrus fruit €4.30
Tropical orange €4.30
Green apple and Calvados €5.50
Pink grapefruit and gin €5.50
Champagne €6.00
Main Courses
Roast sirloin of herb scented Irish beef with shallot and balsamic jus €24.50
Traditional roast stuffed turkey breast and honey baked clove ham with cranberry sauce €22.00
Baked breast of chicken with a fresh parsley and potato stuffing wrapped in crisp pancetta and served on a light shallot and port wine sauce €22.00
Roast half aromatic duck with a Toulouse sausage farce and Marsala jus €27.50
Roast leg of Slaney Valley lamb with fresh herb stuffing and mint sauce €25.50
Prime fillet of Beef Wellington with Perigourdine sauce €35.00
Roast rack of venison on a ragout of forest mushrooms with a redcurrant glaze €36.00
Sauté cutlet of pork with fresh herb champ and a quartet of peppercorn sauce €22.00
Roast best end of veal on wasabi mash with a tempura of shallots €36.00
Fish
Grilled supreme of salmon on roast vegetables with café de Paris butter €22.95
Steamed poppiette of sole with a mousseline of sea trout and a champagne sauce €36.00
Grilled fillet of Mediterranean sea bass with fresh basil butter €32.00
Supreme of salmon poached in court bouillon and served with dill and white wine sauce €22.95
Vegetarian
Spinach and ricotta tortellini in a white wine cream with a fresh parmesan glaze
Oriental style spring rolls with a sweet chilli jam
Baked Blue Bell Falls goat’s cheese & herb tart
Baked vegetable lasagne with buffalo mozzarella
Above served with mélange of seasonal vegetables and potatoes
Desserts
Warm Bramley apple crumble served as individual tartlets with a hint of cinnamon served with ice cream €5.95
Fresh fruit salad and dairy cream €5.25
Home baked pavlova topped with a selection of fresh fruits in season with berry compote €5.95
Bailey’s Irish Cream liqueur and Belgian chocolate chip cheesecake €5.95
Crisp profiteroles filled with Chantilly cream and topped with warm chocolate sauce €5.95
Chef’s warm chocolate fondant with home made toffee ice cream €5.95
Hodson Bay Dessert medley - A trio of desserts selected by our Chef to tantalise the tastebuds €5.95
Fresh Strawberries served with honeycomb ice-cream in a brandy snap basket (seasonal) €5.95
Tea and Coffee
Freshly brewed Java coffee or Indian tea, served with chocolate mints €1.95
Freshly brewed Java coffee or Indian tea, served with petit fours €4.50
