A La Carte

Starters

Soup
white bean with chorizo 4.50

Duck Rillettes
with apricot, pear and walnut (n) 7.25

Lough Neagh Trout
with cucumber, cockle vinaigrette and quails’ egg 7.95

Line Caught Mackerel
with crab, pickled carrot and basil aioli 7.50

Quail
with salsify, chestnut and griottine cherries (n) 9.00

Foie Gras
with carrot, almond and bruleed orange (N) 10.50

Crossgar Pigeon
with honeyed fig and brioche beurre noisette 7.95

Scallops
with smoked haddock brandade and chorizo 8.95

(n) contains nuts

We endeavour to source our ingredients from local producers.
service is discretionary however, 10% will be added to parties of five or more.

Main courses

Hake
with crab, marinated courgette, tomato and citrus dressing 17.00

John Dory
with scallop, fennel, cured ham, cep and rosemary foam 18.50

Cod
mcsorley leeks, surf clam and seaweed beurre blanc 17.00

Lissara Duck
with roasted fig, butter braised onion and truffled honey jus 18.50

Fillet of Beef
with golden beetroot, chicory, wild mushroom and foie gras duxelle 22.00

Lissara Chicken
roast crown, poached and braised leg, black trompette and red wine shallot 16.50

Colebrooke estate venison
loin with raisin, jerusalem arthichoke, truffle and ricotta gnocchi 23.00

Confit vegetables
with baked aubergine and balsamic 14.50

side orders

Champ 3.50
New potatoes 3.50
Fries 3.50
Carrots with rosemary butter 3.50
Broccoli 3.50
French beans with parmesan and shallot 3.50
Seasonal leaves

desserts

Assiette of chocolate [ white chocolate parfait, mocha tart and macaroon ] (n) 6.75

Apple tarte tatin
with vanilla bean ice cream 6.50

Gingerbread biscuit
with amaretto mousse and cinnamon ice cream 6.25

Pear belle helene 6.75

White chocolate crème brulee 6.50

Petits four (N) 8.50

Selection of ice cream and sorbet 5.50

Selection of cheese with chutney 9.50

(n) contains nuts

Presentation box of petit fours £10.50 (n)