Warm Tart of St Tola Goats Cheese with Caramelised Onions & Figs, Red Wine Syrup
Roast Rack of Burren Lamb served with Slow Cooked Lamb Belly, Fresh Spinach & lamb gravy
Baked Fillets of Fresh Hake, Puree of Carrot, Mustard Sauce
Seared Scallops with Lentil and Coriander sauce
Risotto of Fennel, Fresh Parmagiano Regiano
Main dishes served with Potato Gratin & Vegetable of the Day
We support Local Suppliers: Garrihy Seafoods, Bernard Roughan Meats, St Tola Goats Cheese, Celtic Salads, Foleys Fruit and Vegetables, Crow’s Meats.