Rilette of Pork Belly with an Apple & Cider Chutney

or

Duncannon Crab with Avocado Purée

Pan-Fried Rib Eye Steak with Fondant Potato, Sauteed Mushrooms & a Red Wine Jus

or

Pan-Seared Salmon with Broad Beans & Asparagus Tips and a Caper & Shallot Sauce

Rhubarb & Sweet Cicely Mousse

or

Vanilla Creme Brulee

RECOMMENDED BY FODOR'S GUIDE, RAC 3 DINING AWARDS, BORD FAILTE , CONDÉ NAST TRAVELLER, THE GOOD HOTEL GUIDE, GEORGINA CAMPBELL'S COUNTRY HOUSE OF THE YEAR 2001 & ANDREW HARPER'S HIDEAWAY GRAND AWARD 2002, RESTAURANT OF THE YEAR 2004

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