Graduation

STARTERS

Soup du Jour

Warm sourdough baguette, cultured butter

Potted Duck Liver Parfait

Orange & Cointreau jelly, hazelnut praline, toasted brioche

Sautéed Chilli & Garlic Prawns

Grilled sourdough, lemon

Classic Caesar Salad

Olives, croutons, parmesan, anchovy dressing

Salad Parisien

Bayonne ham, soft boiled egg, gruyère cheese, green beans, cornichons, baby potatoes, mixed leaves, red wine vinaigrette

MAINS

Chicken Cordon Bleu

Buttered greens, roast celeriac purée, herb crushed potatoes

Steak Frites

(Pink or Well Done)

Watercress & shallot salad, skin on fries, peppercorn sauce

Portavogie Prawn Tagliatelle

Dried tomatoes, courgettes, lemon & herb butter

Chargrilled Murley Mountain Lamb Rump

Aubergine caviar, herb crushed potaotes, spiced tomato jam, pea purée, red wine jus

French Onion Risotto

Parmesan, gruyère cheese, grilled onion petals, toasted breadcrumbs

DESSERTS

Selection of Ice Cream & Sorbets

Sable biscuit

Warm Chocolate Brownie

Salt caramel, milk ice cream

Selection of Irish & French Cheese

Red onion marmalade, pickled vegetables, sourdough crackers

Please inform your server of any allergies or dietary requirements. Careful precautions are taken when preparing dishes, however, the risk for cross contamination is always present. Vegetable oil used has been produced from genetically modified sources.

10% discretionary service charge on tables of 6 or more people.