|crispy duck fillets with warm plum sauce|
|St Tola goat’s cheese salad with fig jam, beetroot & Jane’s leaves|
|O’Chatten Smokery wild Lough Neagh trout, Cavanagh free range egg, samphire, pickles|
|celeriac & Armagh Bramley apple soup with bacon & shallot confit|
|slowly braised beef cheek, beetroot, leek mashed potato, horseradish|
|Kilkeel hake, mussels, kale, garlic butter, boiled potatoes|
|confit leg of Thornhill duck, red cabbage, Bramley apple puree, potato croquette|
|Kilkeel monkfish, brussels sprouts, cranberries, sage & chestnut stuffing, fried potatoes|
|4 vicars’ Christmas pudding, homemade vanilla custard|
|passion fruit posset, homemade dark chocolate shortbread|
|ginger 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.