|Crannagael House Jerusalem artichoke soup with artichoke crisps duck liver pate, Barnhill apple jelly, toast|
|Young Buck blue cheese salad with home pickled pears, walnuts & cranberries|
|O’Chatten Smokery wild Lough Neagh trout, Cavanagh free range egg|
|Kilkeel prawn & crab cakes, celeriac remoulade|
|slowly braised feather blade of beef, beetroot, horseradish cream|
|Kilkeel hake, mussels, leeks, Prosecco sauce|
|roast breast of wild pheasant, cep mushrooms & madeira sauce, savoy cabbage, potato croquette|
|Kilkeel monkfish, brussels sprouts, cranberries, sage & chestnut stuffing|
|beetroot & quinoa cake, celeriac puree, roast beetroot|
|4 vicars’ festive pudding, homemade vanilla custard|
|passion fruit posset, homemade dark chocolate shortbread|
|flourless chocolate cake, homemade blood orange ice cream|
|4 vicars’ affogato|
|selection of Irish cheeses, homemade chutney, crispbread|
Reservation for dinner and for Sunday lunch is essential.
Reservation for lunch recommended.