3 Course €27.00

Served from 12.00pm until 3.30pm


Ponzu Cured Atlantic Salmon
seaweed soda bread, charred & pickled cucumber, wasabi sour cream

Soup of the Day
served with homemade Guinness brown bread

Fennel, Orange & Raddiccio Salad
toasted seeds & nuts, dried cranberries, white balsamic vinegarette

Duck Liver Parfait
foccaccio crisp , confit duck, plum, hoi sin sauce


Traditional Turkey and Ham,
chestnut Stuffing, roast & creamed potatoes, seasonal vegetables, and cranberry jus

Roasted Breast of Chicken
mashed potatoes, roasted sprouts, Alsace black bacon, liquorice braising juices

Spinach & Ricotta Ravioli
wild mushroom & truffle cream,  toasted hazelnuts

Pan Roasted fillet of Haddock
pearl barley, butternut squash risotto, crispy kale, 25yr old sherry vinaigrette

Char grilled 8oz Rib-eye Steak, (€5 SUPPLEMENT)
roast tomatoes, chunky chips, creamy pepper sauce


Raspberry & White Chocolate Pannaccota

Sticky Toffee, Salted Caramel sauce, Chantilly cream

Christmas Pudding, Shortbread biscuit with Brandy Anglaise

Coconut & Chocolate Semifreddo, Mixed Fruit Salsa

Selection of Homemade Ice Cream


Vegan & Coeliac menus available upon request

A Discretionary 10% Service Charge will be added to parties of 6 or more
Executive Chef Christopher Blair

Keep the party going and retire to The Celt Bar with our new extension, where party platters can be served