A la Carte Menu

Available from: Sat January 7th 2012
Starters: Home cured topside of venison with Sczechuan pepper,
celeriac, caramelised walnut, orange, Foie gras, orange dressing.
�9,50

Gravad Lachs of Glenarm organic salmon,
citrus marinated melon, pickled samphire mustard, cr�me fraiche
�8,-

Irish goats cheese parfait & fritter, hazelnut crunch, truffle honey,
beetroot gel, beetroot jelly, dill oil, beetroot crisps.
�8,50

Belfast Lough crab & pineapple �Lasagne�, soy marshmallow, wasabi yogurt, toasted sesame, bitter cress, chilli, saffron & lemongrass syrup.
�9,50

Smoked Strangford Lough scallops, apple cloud,
Granny Smith puree, crispy Pancetta, watercress.
�10,50
Mains: 5 spice spiced Silverhill duck breast, Jerusalem artichoke,
black rice, pickled carrot, crispy artichoke, light liquorice jus.
�18,50

Grilled Glenarm organic salmon, smoked pommes puree,
rocket cream sauce, salsify fritters, salsify crisps, pinenuts.
�17,50

Rouleax of brill & Parma ham, scallop & chive mouseline, scallop tortellini, spinach, seared Strangford Lough scallop, tomato sauce.
�21,-

Grilled Herefordshire beef medallion, cauliflower puree,
Braised kale, Foie gras, Girolle mushrooms, tarragon jus.
�21,50
Desserts: Chiboust
Stracciatella style saffron chiboust,
poached pear, pistachio, mulled wine jelly.
�6,50

Coconut
Coconut bake well tart, pineapple compote,
Pinacolada foam, coconut & mango jelly.
�6,50

Apple
Tarte Tatin, set apple custard, apple pie tuille, apple & poppy seed cake.
�6,50

Chocolate
Chocolate dessert �Pierre Wijnants�,
Advocaat, Italian coffee sphere, milk gel, toasted peanuts.
�7,-

Cheese
Selection of Irish farmhouse cheeses, compotes,
walnut & raisin bread, crackers;
Mossfield mature- Gouda style Co. Offaly,
St. Killians- Camembert style Co. Wexford
Gortnamona- soft Goats cheese Co.Tipperary
Glebe Brethan- Gruyere style Co. Louth
Kearney blue cheese- Portaferry Co. Down
�9,50