Chef s freshly prepared Soup of the Day (GF) (V) 4.50 served with freshly baked homemade breads

Transcription

1 To Start Chef s freshly prepared Soup of the Day (GF) (V) 4.50 served with freshly baked homemade breads Chilled Apple & Melon Soup (GF) (V) 4.25 served with ginger sorbet Crab & Potato Croquette 5.95 served with a tomato coulis & rocket salad Chicken & Wild Mushroom Ravioli 5.25 with tomato & chive cream, finished with parmesan shavings Warm Goats Cheese Croustade (V) 4.75 with dressed leaves & beetroot chutney Game Terrine (GF) 5.95 served with pickled cucumber & grape chutney Twice Baked Stilton & Walnut Soufflé (V) 4.75 with a poached pear salad Prawn & Apple Timbale (GF) 5.95 finished with a mango & coriander salsa

2 To Follow Rump of Lamb (GF) minted pea puree, dauphinoise potato & redcurrant glaze Fillet of Beef (GF) (H) foie gras paté, crushed herb potatoes & confit mushrooms ( 5.00 Supplement) Fish of the Day (H) On request Marinated Salmon (GF) (H) on a crispy medley of vegetables with roast langoustine Seared Breast of Duck apple & parsnip rosti & lentil vinaigrette Rib Eye Steak (GF) grilled asparagus, piped potato nest & tomato confit Supreme of Lemon & Thyme Roasted Chicken (H) herb vegetables & chorizo couscous Stuffed Noisette of Pork Fillet candied baby apples, roasted root vegetables Caramelised Shallot Tarte Tatin (V) spiced mascarpone & walnut pesto Roast Butternut Squash & Spinach Risotto (V) rocket salad finished with parmesan shavings All Main Courses are served with Chefs Selection of Seasonal Potatoes & Vegetables (V) Vegetarian (GF) Gluten Free Option (H) Healthy Option

3 To Finish Chocolate Truffle Torte 4.95 with balsamic infused strawberries Choux Bun filled with Poppy Seed Ice-cream 4.95 with fresh berries & white chocolate sauce Raspberry & Pear Jelly (GF) (H) 4.95 vanilla ice-cream & pistachio tuile Baked Lemon & Lime Tart 4.95 chantilly cream & crisp biscotti Warm Banana & Carmel Crepes 4.95 rum raisin ice-cream Tiramisu 4.95 with a twist of orange liqueur Trio of Crème Brulée (GF) 4.95 vanilla, after eight & gooseberry Traditional Cheese Board & Chutney 6.95 stilton, brie, smoked apple wood, mature cheddar served with a selection of biscuits, grapes & chutney ( 2.00 Supplement Applies)

4 Coffee and Liqueurs Americano 1.95 Café Crème 1.95 Cappuccino 2.25 Espresso 1.95 Latté 2.25 Hot Chocolate 2.25 Herbal tea 2.15 Taylors Port 3.35 Hennessey 3.45 Hennessey XO 8.75 Bushmill s Malt 10 year 3.75 Bushmill s Malt 16 year 3.75 Baileys Coffee 3.95 Baileys Irish Cream coffee & cream float Irish Coffee 3.95 Paddy s whiskey coffee & cream float Caribbean Coffee 3.95 Dark Rum coffee & cream float French Coffee 3.95 Hennessey coffee & cream float Tartan Coffee 3.95 Scotch coffee & cream float

5 Calypso Coffee 3.95 Tia Maria coffee & cream float Monks Coffee 3.95 Grand Marnier coffee & cream float GlenFiddich 12 year 3.75 Single Malt Tyrconnel 3.75 Single Irish Malt Connemara 3.75 Peated single Malt Irish Whiskey Lockes 3.75 Irish Whiskey Greens Restaurant Taste Of Ulster Member 2011 Taste of Ulster s aim is to promote good restaurants, hotels and other eating places as well as quality producers who they believe offer excellent local food, service and authentic innovative Ulster cuisine. Since their foundation in 1993 they have grown to over 100 accredited establishments. They inspect and accredit their members and only then can they be listed in their guide. These members, offer meals and local food items of excellent quality that reflect aspects of traditional or modern Ulster cuisine. We at the are proud to be a member of Taste of Ulster.