Private Dining

 Selection of Breads and Oils

TO START

Crispy Salt & Chilli Squid, Aioli (F, E)

Pear, Candied Walnut, Rocket, County Tipperary Cashel Blue (TN, M, E)

Traditional Organic Scotch Egg, Homemade Brown Sauce (M, E, SD, G-wheat)

Chef’s Homemade Soup of the Day, Guinness Wheaten Bread (M, E, G-wheat)

MAINS

Free-range Sugar Pit Bacon Chop (12oz), Wholegrain Mustard Mash

(Mus, M)

Fitz Pie of the day, Seasonal Greens, Mash (G-wheat, M)

Supreme of Irish Chicken, Pomme Anna Potato, French Peas with 

Pancetta and Garlic Cream (M)

10 oz 28- Day aged Mature Dry aged Northern Irish Sirloin 

Fillet of Glenarm Salmon, Seasonal Greens, Crushed Potato, Herb Oil 

(F, M)

Includes Chef’s Selection of Sharing Sides

DESSERTS

Baked Vanilla and Tonka Bean Cheesecake, Whiskey Ice Cream (M,G, SD, E)

Homemade Seasonal Crumble, Vanilla Anglaise (M, G, E)

Irish Selection of Artisan Cheeses, Frozen Grapes, Quince Jelly, 

Crackers (G-wheat,M, TN)

Selection of Irish Ice Cream with Honeycomb (E) 

Freshly Brewed Tea/Coffee

ALLERGENS: Celery (C), Gluten (G), Crustaceans (Crus), Eggs (E), Fish (F), Lupin (L), Milk (M), Molluscs 

(Mol), Mustard (Mus), Tree Nuts (TN), Peanuts (P), Sesame Seeds (SS), Soybeans (S), Sulphur Dioxide (SD) V- vegan