For Autumn the menu will be on our blackboard, changing to accommodate specials. We'll keep the example shown here as up to date as possible, but on occasions the chef may be ahead of us..
Appetisers:
Garlic bread with chopped tomato & herbs, topped with parmesan cheese 3.90
Rich & creamy Wild Atlantic seafood & shellfish chowder with brown soda bread 9.90
Crab claws sautéed in brown butter with parsley, garlic & lemon, served with garlic bread & salad 15.90
Brenda's smooth chicken liver paté, served with our Cumberland sauce, dressed mixed leaf salad and toasted sour-dough bread 9.90
Warm salad of smoked chicken, toasted almonds, quinoa, roasted peppers, with basil & balsamic 9.50
Main Courses:
10oz Rosscarbery Recipes chargrilled sirloin steak, cooked to preference, with sautéed onion & mushroom, mild horseradish-infused mash or home-cut chunky fries and choice of garlic butter or peppercorn sauce 27.50
Monkfish scampi with Marie Rose sauce, dressed salad & hand-cut fries 24.50
Mild-spiced vegetarian dahl curry served with fragrant basmati rice. 17.90. (Also available with prawn)
The Pink Elephant house burger: 100% Rosscarbery Recipes beef, chargrilled, topped with bacon, cheddar, mustard mayo, lettuce, onion & tomato, and served with home-cut chunky chips 18.90
The Crab Claws and Smoked Chicken Salad appetisers can also be served as main courses.
Desserts:
Sticky toffee pudding with warm butterscotch sauce, served with gorgeous ginger ice cream 7.80
Ice cream sundae – vanilla, chocolate & strawberry ice cream, fudge pieces & raspberry sauce 7.80
Rich Belgian dark chocolate marquise, topped with whipped cream 7.80
Large home-baked chocolate chip cookie 3.40
Raspberry jelly with vanilla ice cream 5.90
Most dishes can be gluten-free – please ask when ordering. For other specific dietary needs, please ask when booking.
A junior menu is also available.
