Dinner Menu (Sample)

Goats Cheese Truffles

Pecan, Pistachio & Cranberry crusted ‘Bluebell Falls’ Goats Cheese Truffles, with Plum & Apple Chutney & Toasted Brioche (Gluten Free Version Available) (1,5,6) 

Festive Abbey Chicken Salad

Smoked Chicken Slivers, Chickpeas, Beetroot, Sundried Tomato Millfarm Organic Leaf Salad, with Hazelnut & Sherry Dressing, Toasted Flaked Almonds (7) 

Tomato Bruschetta

Baked Tomato & Garlic Bruschetta with Sundried Tomato Pesto, Parmesan & Basil, topped with Balsamic Glaze (1,5,6)

 Soup of the Evening   

Please ask your Server (1,5,6,7,9,11) 


Free Range Chicken Supreme

Oven Baked Free Range Chicken Supreme ‘Waldrons’ Black Pudding & Mozzarella Parcel, Buttered Spinach, Dijon Mustard Beurre Blanc (1,5,6,10,12,13)

Sesame & Wasabi Salmon Fillet

Sticky Sweet Fresh Salmon Fillet in a Soy & Honey Glaze with Buttered French Beans & Rice Noodles (2,6,10,11,12)

Wild Mushroom & Sundried Tomato Linguini

Sauté Wild Irish Mushrooms with Spring Onion, Sundried Tomatoes & Butterbeans, with Linguini Pasta in Pesto Cream Sauce, served with Garlic Bread (1,5,6,7,13)

Pork Belly

Slow Roasted Waldrons Pork Belly will Seared Scallops, glazed Baby Vegetables, Crisp Crackling, Onion & Apple Velouté (3,6,13) 

“Joe Campbells” Sirloin Steak

Grilled 8oz Sirloin Steak, Buttered Mushroom Flats, Pepper infused Onions, Cognac Cream (6,12,13) 


Sticky Toffee Tartlet

Served with Vanilla Ice Cream & Honeycomb Nibs (1,5,6)

Malteser Cheesecake

Served with Vanilla Ice Cream & Chocolate Sauce (1,5,6) 

Tian of Ice Cream Cake

Garnished with a Cream Filled Cornet & Berry Coulis (1,5,6) 

Alison’s Dessert of The Evening

Prepared By our own RAI Award Winning Pastry Chef Alison Crean 



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