EVENING MENU
TO START
ROASTED ROOT VEGETABLE SOUP 4.50
served with fresh bread (V)
SMOKED HADDOCK & LEEK RISOTTO 6.25
With marscapone & herb oil
La CAPITAL 7.25
Black pudding, bacon, poached egg, rocket, sauté potatoes
WALTER EWINGS SMOKED SALMON 6.50
With roasted beets, caper & lemon crème fraiche
SAUTE FIELD MUSHROOMS 5.95
On toasted brioche, rocket, garlic dressing (V)
TO FOLLOW
WILD MUSHROOM GNOCCHI 13.95
With white wine cream sauce, crispy sage, parmesan shavings (N,V)
HILL ST FISH & CHIPS 11.50
Mushy peas, tartare sauce
ROASTED MONKFISH 17.95
Crushed Baby Potatoes, sauté kale, braised fennel, red wine butter sauce
PAN-FRIED SEABASS 16.50
With chickpea, tomato, red pepper stew & deep fried mussels
GLAZED PORK LOIN 14.50
Roast potatoes, sauté cabbage & bacon, cider gravy
ROASTED COUNTY DOWN CHICKEN 15.75
With Thai yellow curry & jasmine rice
This dish is available as a vegetarian (V) option
CONFIT DUCK 16.25
With sweet red cabbage, mash, rich duck gravy
BRAISED FEATHERBLADE OF BEEF 15.95
Buttermilk mash, sauté kale, roast carrots
IRISH RUMP STEAK 18.95
Fricasee wild mushrooms & leeks, chunky chips
Steak can be order rare, medium or well done
TO FINISH
CLASSIC VANILLA CRÈME BRULEE 4.25
with shortbread
DARK CHOCOLATE MARQUISE 4.25
roasted fruits, red wine syrup
VANILLA RICE PUDDING 3.95
with red berry sauce
PEARS BELLE HELLENE 4.25
Chantilly cream, chocolate chards, hazelnut
IRISH CHEESES 6.25
Homemade Chutney & biscuits
All dishes are made fresh to order so should you have any allergies or dietary requirements, our chefs with be able to cater for you.