We offer our 3 Course Early Bird Menu from Monday - Wednesday all evening long, Thursday & Friday until 6:45 and Saturday from 5:30 - 6:30 2 Courses are available from Monday - Friday until 6:45 Sample Menu and subject to change


Soup du jour

Chef’s daily changing Starter – ask you server

Creme brulée of Local Crabmeat & Garden Herbs glazed with Parmesan Cheese

Main Courses

Roast Free Range Irish Chicken parsnip purée, sautéed cep & girolle mushrooms, thyme jus

Char-grilled 8oz Irish Angus Rib-eye Steak with Garlic Butter or Bleu d'Auvergne, Pink Peppercorn & Port Cream Sauce (€4.00suppl)

Fresh Catch of the Day – please ask your server

Vegetarian Dish of the Day

All Main Courses are accompanied by Potato and Vegetable of the Day


Classic Creme Brulée

Dessert of the Day

Plate of “3” Artisan Farmhouse Cheeses