Appetizers
Seafood Chowder Fresh seafood in a creamy dill and fish soup Cup 7 Bowl 11.50
Steamed Chilli Mussels Fresh mussels steamed in lemongrass, ginger and chilli with a vine tomato and garlic sauce 12
Half Dozen Fresh Oysters Served on a bed of crushed ice 14
Funghi Al Forno Ripieni di Mascarpone Baked garlic mushrooms stuffed with mascarpone cheese, infused with a hint of finely chopped deseeded chilli, ground black pepper and chopped oregano leaves 9
Bruschetta Formaggio Chevre Roasted red pepper, cherry tomatoes and olives topped with baked goats cheese on a garlic ciabatta crust, served with mixed leaves and a sun baked tomato and black olive tapenade 10
Butterflied Basil Tiger Prawns Grilled tiger prawns in a basil, chilli and garlic butter served with warm crusty bread for dipping 9.50
Tian of Crabmeat Freshly served crabmeat with dill and lemon juice served on crushed baby beets and topped with a curried crème fraiche 11.50
Spiced Beef with Pak Choi, Mushroom and Noodles Wok fried strips of Sirloin beef in cumin, chilli and ginger. A zesty fresh dish tossed in noodles and Asian broth 9.50
Summer Salads
Warm Poached Egg, Parmesan and baby Spinach Salad Mixed leaves with layers of aged parmesan cheese, baby spinach, rustic vine tomatoes and garlic ciabatta chunks topped with a warm poached egg Small 8 Large 15
Feta Cheese, Baby Beetroot and Green Bean Salad Mixed leaves tossed with feta, baby beets and crunchy green beans, cucumber, vine tomatoes and olives, garnished with strawberry balsamic vinaigrette Small 8 Large 15
Pear and Parma Salad Succulent pear wrapped in Parma ham on a bed of rocket infused salad, aged parmesan shavings, toasted pine nuts and a raspberry balsamic dressing Small 8.50 Large 16
Warm Sesame Chicken, Lime & Mango Salad Sesame chicken tossed in artisan leaves with carrot ribbons and spring onions with sprigs of mint and coriander and finished with a lime and mango compote Small 9 Large 17
Main Course
Oven-baked Sea Bass Sea bass fillets marinated in garlic, ginger, lemongrass, and herbs and served with asparagus and couscous and complimented with a coriander and lime beurre blanc TBC
Lobster and Shrimp Linguine Freshly steamed lobster and shrimp in a cream tarragon and Dijon mustard sauce, tossed in linguine pasta and topped with parmesan shavings and finished au gratin 24.95
Pan Roast Chicken Fillet of Chicken stuffed with smoked salmon, avocado, and blue cheese with a wild mushroom sauce and served on a spring onion mash 21.95
Limerick Ham Traditional Irish dish of slowly simmered ham in Cider, leek and Juniper berries. Finished in the oven with cloves and mustard and served on a bed of Dublin Champ with sautéed cabbage and drizzled with parsley infused white sauce 18.00
Medallions of Sirloin Beef Napolini Tender strips of sirloin stuffed with a duxelle of wild mushrooms, chorizo, sautéed red onion and Italian cheddar, served on a bed of basil infused creamy mash, garnished with a light red wine, leek and tomato jus 25.50
Tagliatelle Al’Ortolana Roasted Mediterranean vegetables, artichoke hearts and wild mushrooms in a sun blushed tomato sauce, garnished with a zesty crème fraiche 19.50
Head Chef: Sinead Lyons
Assistant Chef: Patrick Flinn
Prices and items subject to change without notice
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So we have a sturdy new deck, the picnic tables are freshly sanded and revarnished and the lovely shade sails have been installed courtesy of Bay Hammocks. So where oh where is the sun? If you find it please send it smartly on its way to Chester, we need you badly! While a little rain is good round these parts for keeping wells full and watering gardens this is just too much...our soon to be vegetable garden is now a big mud patch.
