For Spring the menu will be on our blackboard, changing to accommodate specials. Shown below is the basic menu, which will be supplemented with specials as available.
Appetisers:
Garlic bread with tomato & herb concasse, topped with parmesan cheese 4.50
Rich & creamy Wild Atlantic seafood & shellfish chowder with brown soda bread 9.90
Vegetable bhaji with cauliflower hummus & rocket 8.90
Prawn and courgette noodles with a chilli & lime dressing 10.90
Black pudding and candied-walnut salad with balsamic and garlic dressing 9.50
Main Courses:
9oz Rosscarbery Recipes chargrilled sirloin steak, with sautéed onion & mushroom, mild horseradish-infused mash or home-cut chunky fries & garlic butter or peppercorn sauce 28.50
Monkfish scampi with Marie Rose sauce, dressed salad & hand-cut fries 25.50
Vegetable tagine with 3-grain tabbouleh, garlic toum and chilli sauce. 17.90. (Also available with chicken)
The Pink Elephant house burger: 100% Rosscarbery Recipes beef, chargrilled, topped with bacon, cheddar, mustard mayo, lettuce, onion & tomato, and served in a brioche bun with home-cut chunky chips & ketchup 18.90
Some starters can also be served as main dishes if desired
Desserts:
Sticky toffee pudding with warm butterscotch sauce, served with ginger ice cream 7.80
Ice cream sundae – vanilla, chocolate & strawberry ice cream, fudge pieces & fruit sauce 7.80
Rich chocolate brownie with vanilla ice cream & raspberry coulis 7.80
Strawberry cheesecake with Chantilly cream 7.80
Jelly with bourbon vanilla ice cream 5.90
Most dishes can be gluten-free – please ask when ordering. For other specific dietary needs, please ask when booking.
Our junior menu is also always available.
For groups/parties of 6 people or more an optional 10% service charge is included on bills.
