Sample A la Carte Menu
Our Menu features outstanding locally sourced seasonal ingredients cooked
& presented very simply, which largely concentrates on a
single ingredient of the finest quality.
Our fish is caught locally and is sourced by Co. Cork suppliers.
Our Beef is sourced from Michael Twomey from Macroom Co. Cork.
If you have any special dietary needs please let us know and we will be happy to
adapt our dishes where possible to suit your dietary needs or preferences.
Shane O’Sullivan Executive Head Chef
Starters
Chicken Liver Pate 10.50
Foie Gras & Rosemary Butter, Pickled Apple Chutney & Walnut Bread Crostini
Crispy Skeaghanore Duck Salad 11.50
Watercress, Orange Segments, Spring Onion, Daikeon, Pomegranate
& Oriental Dressing
Ardsallagh Goats Cheese, Red Chard & Dill Tartlet 10.50
Poppy Seed Pastry Crust Filled with Ricotta, Red Chard & Dill
with Mediterranean Vegetable Tartar
Michael Twomeys Irish Angus Beef Fillet Capriccio 10.50
Balsamic & Honey Glaze, Tarragon Aioli, Rocket & Red Onion
Castletownbere Crab Verrine 10.50
Crème Fraiche Tomato Salsa, Homemade Brown Bread Crumble
& Lemon Sea Salt Sail
Char Grilled Scallop Bruchetta 10.50
Mushroom and Smoked Bacon, Cream Sauce & Parsley Oil
Main Course
Cashel Blue Cheese Risotto 19.00
Arborio Rice, Wild Mushrooms, Roasted Walnuts & Vegetable Crisps
Pan Fried Fillet of Ballycotton Hake 22.50
Herb & Almond Crust, Potato Rosti, Sautéed Green Beans, Onion Crisp, Roast
Cashew Nut & Basil Pesto
Lemon Marinated Roast Supreme of Chicken 20.50
Tagliatelle Pasta, Baby Leaves, Tarragon & Wild Mushroom Sauce
Roast Supreme of Skeaghanore Duck 24.50
Fondant Potato, Curly Kale, Plums in Maple Syrup, Roast Beetroot with
Honey & Orange Glaze
Michael Twomey’s 10oz 21 days Irish Angus Sirloin Steak 27.00
Hand Cut Parmesan Chips, Wild Mushroom Duxelle, Roasted Shallots, Rosemary &
Parmesan Crisp with Whiskey Black Pepper Corn Sauce
Michael Twomey’s 8oz Irish Fillet Steak 29.00
Thyme Potato Galette, Baby Carrots,
Slow Roast Tomato & Grilled Asparagus with Port Jus
Locally Sourced Glazed Loin of Pork 22.50
Gratin Potatoes, Braised Red Cabbage, Roast Apple & Cranberry Relish with Rocket
Grilled Fillet of Ballycotton Cod 21.50
Polenta Cake, Baby Carrots, Chargrilled Courgettes,
Red Pepper Jam & Salsa Verde
* Seasonal Signature Dish *
Overnight Braised Beef Brisket from Macroom 19.50
White Turnip, Tendersten Broccoli, Coolea Cheese Maccaire Potato
& Shandon Stout Glaze
Side Dishes 3.50
Hand Cut Chunky Chips
Champ Potato
French Fries
Onion Rings in Beer Batter
Garlic Bread
Dressed Salad
Steamed Greens with Raisin & Almond Dressing
Roast Vegetables
Dessert
Baked Alaska 7.00
Duo of Hazelnut Ice Cream & Raspberry Sorbet in Italian Meringue
on Homemade Sponge with Raspberry Compote
Pear & Almond Tart 7.00
Crème Anglais & Vanilla Ice Cream
Sachertorte 7.00
Chocolate & Hazelnut Cake coated in Chocolate Ganache with Raspberry Compote
& Vanilla & Raspberry Ripple Ice Cream
Selection of Garnished Baldwin’s Farmhouse Ice Cream 7.00
The Weir Dessert Board 7.00
Rich Bread & Butter Pudding with Crème Anglaise,
Mandarin Cake with Orange Icing, Mini Raspberry Tiramisu & Ice Cream
Cork Cheese Board
Selection of Corks Finest Artisan Cheeses
Coolea, Durrus, Ardsallagh, Bandon Vale, Gubbeen, Carrigaline & Milleens
Home made chutney & Crispy Walnut Bread
3 Cheeses of your Choice 7.50
5 Cheese of your Choice 9.50