Friday & Saturday 17:00 To 21:00,
STARTER
SEASONAL VEGETABLE SOUP 7.00
Served with Homemade Brown Bread
ORGANIC HOUSE CURED SALMON 14.00
Seaweed Salad Cream, Cucumber Relish & Sweetcorn and Buttermilk Pancakes
FARRINGTONS ORGANIC REARED POTTED PORK 11.50
Sticky Apple, Smoked Sea Salt & Sourdough Bread
POTATO AND IRISH CHEESE RAVIOLI 11.00
Sage and Butter Sauce, Pickled Shallots & Watercress
IRISH MUSSELS 13.00
Mussels Cooked with Stout, Herbs and Diced Vegetables. Served with Warm Celeriac Foam & Treacle Bread
MAIN COURSE
NEWBRIDGE PORK CUTLET
Wild Garlic, Creamed Potato, Carrot Purée, Roast Baby Carrots & Sage Jus.
FARRINGTONS CHICKEN PIE
Chicken, Chestnut Mushroom & Pancetta Pie with Triple Cooked Garlic & Thyme Chips and Green Beans with Mustard Crème Fraiche.
‘WHEN THE BOAT COMES IN’
Fresh Market Fish of The Day.
SLOW COOKED RIB OF BEEF
Garlic Gratin Potato, Bone Marrow Crumb, Tender Stem Broccoli & Red Wine Jus.
RICOTTA GNUDI (NAKED PASTA)
Vine Tomato Sauce, Poached Asparagus, Coolattin Cheddar Crisp & Rocket Salad.
IRISH BEEF BURGER
Smoked Applewood Cheddar, Bacon, Tomato, Lettuce & Secret Sauce in a Brioche Bun. Served with Fries.
DESSERTS
NY CHEESECAKE
Raspberry Sorbet
DARK CHOCOLATE MOUSSE ~
Homemade Honeycomb
PAVLOVA
Rhubarb & Chantilly Cream
CHEESE BOARD
Selection of Irish & Continental Cheeses