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Duck confit, dried mushrooms, fole & onion
Chicken thigh fillets, tomatoes, onions, ginger, cinnamon & honey.
basil pesto
tofu, tomato fondue
black olives
chicory, crispy pancetta
chef’s 3 picks of the day (off the bone)
fennel and orange salad
Battered to order fillet of cod served with homemade tartar sauce, served with mushy peas or side
Traditional Jacob Irish beef and vegetable stew served with mash potatoes