LUNCH
LUNCH
Crab Roll – 18
Crab and prawns in a brioche roll with sweet & sour cucumber, green apple and radish
Mushroom Brioche – 19
Mushroom duxelles with poached egg and hollandaise sauce
Smoked Salmon Cruffin – 21
Smoked salmon with spinach and Hollandaise sauce
Crab Salad – 18
Crab and poached prawn with sweet & sour cucumber,
green apple, little gem and basil
Farmhouse Burger – 19
Brioche potato bun with a grilled beef patty, aged Cheddar, crispy bacon, pickles, lettuce, tomatoes, mustard-mayonnaise and ketchup
BITES
Irish Mór Oysters – p.p.
Chives and fresh lemon - 5
Bloody Mary sauce - 6
Steak tartare - 7
Irish Mór Platter – 34
Two with chives and fresh lemon, two with
Bloody Mary sauce and two with steak tartare
Sourdough Bun – 7
Sourdough bun with salted farmer’s butter
Venison Pâté – 16
Pâté of venison with fig compote and toasted brioche
Bacon-Eel Croquette – 14
Crispy fried bacon and eel croquette (2 pcs.)
served with whole grain mustard mayonnaise
Forest Mushroom & Comté Croquette – 12
Crispy fried forest mushroom & Comté croquette (2 pcs.)
served with fried parsley and truffle mayonnaise
Smoked Salmon – 16
Smoked salmon with cucumber, horseradish and crème fraîche
CAVIAR SELECTION
Asetra Caviar
10 gr. Asetra caviar - 35
30 gr. Asetra caviar - 95
50 gr. Asetra caviar - 155
Beluga Caviar
10 gr. Beluga caviar - 50
30 gr. Beluga caviar - 130
50 gr. Beluga caviar - 195
Served with blinis, boiled free-range eggs,
egg white and yolk separated, chives and crème fraîche
STARTERS
Beef Tartare – 22
Beef tartare with egg yolk cream, shallot mayonnaise,
pickled silver onion and toast
Beetroot Burrata – 18
Burrata with smoked dry-aged beetroot, pickled beetroot,
roasted pistachio, beetroot and vinaigrette
Scotch Egg – 19
Deep-fried egg wrapped in pork sausage, coated in
breadcrumbs and herbs, served with beurre blanc,
lavas oil and mushroom and truffle duxelles
Supplements: black truffle - 15
Gravlax Salmon – 20
Beetroot and gin salmon, horseradish cream,
bread and butter pickles, lemon oil
Seared Scallops – 23
Scallops with cauliflower cream, pickled cauliflower,
beurre noisette, mustard vinaigrette
Supplements: black truffle - 15
MAINS
Steak Diane – 38
Grilled tournedos with sautéed chanterelles,
forest mushrooms, parsnip cream and Diane sauce
Supplements: black truffle - 15 / foie gras - 15
Sea Bass – 35
Grilled sea bass with fennel, pearl barley,
saffron sauce and mussels
Kohlrabi – 26
Roasted kohlrabi with pickled vegetables, toasted seeds
and nuts, goat cheese, herbs and herb dressing
Supplement: black truffle - 15
Duck l’Orange – 32
Roasted duck breast with pumpkin, toasted seeds and
fried sage, served with orange-infused duck sauce
TO SHARE
Rib-Eye – 44 p.p.
A cut of prime rib-eye for two, grilled and served with Madeira jus
Supplements: black truffle - 15 / foie gras - 15
Williams Pie – 26 p.p.
Traditional shepherd’s pie for two filled with slow-braised lamb with carrots, onion, thyme, topped with buttery mashed potatoes
Roasted Chicken – 35 p.p.
Roasted chicken for two with morel cream sauce, finished with chives
Supplement: black truffle - 15
SIDES
Farmer’s Carrots – 7
Glazed carrots, gently roasted with honey and thyme
Creamed Spinach – 11
Nutmeg infused creamy spinach
with breadcrumbs and grated cheese
Potato Chips – 7
Potato chips with skin, served with homemade mayonnaise
Mashed Potatoes – 8
Silky mashed potatoes
Supplement: black truffle - 15
Side Salad – 7
Lettuce with herbs, toasted seeds and nuts,
served with Banyuls vinegar dressing
DESSERTS
Chocolate Cookie – 14
Chocolate chip cookie with chantilly
and warm chocolate sauce
Apple Crumble – 12
Classic apple crumble with cinnamon ice cream
Sticky Toffee – 13
Sticky toffee with vanilla ice cream and caramel sauce
Cheese Selection – 18
A selection of cheeses with homemade fruit compote and artisan nut bread
Tip: Enhance your experience with a glass of aged Port
