Early bird.     Wednesday & Thursday 5pm – 9pm. Friday and Saturday 5pm – 6 pm.

PLEASE NOTE…….Early bird tables must be vacated by 8pm on Friday & Saturday evenings.

Starters.

Soup of the day.

Goats cheese roulade, pear & rhubarb compote, herb salad.

Chicken liver pate, cognac, cranberry butter, sweet & sour red onion salad, toast.

Thai fish cakes, pickled chilli crunch, spiced rum aioli, rocket salad.

Strangford rope grown mussels in white wine, cream and garlic.

Chilli chicken, sizzled ginger, Asian slaw.

House breads, sun dried tomato & black olive tapenade, chilli, garlic & basil humus.

Mains.

Grilled Hake, crushed jersey royals, fine beans, chive & parsley butter.

Beer battered Ardglass scampi, garden peas, side salad, house tartare.

Jamaican Jerk chicken, grilled corn, sweet potato fries garnish.

Pan seared Irish duck breast with confit of duck leg, honeyed  vegetables, blueberry jus.

Aldo’s traditional lasagne, coleslaw, mixed baby leaf and balsamic salad.

Home made steak burger, applewood smoked cheese, rocket & tomato, house relish.

28 day dry aged Sirloin steak, grilled tomato, mushrooms, choice of sauce. (£7 supplement)

Vegetarian options available, please ask.

Potatoes choose, champ, dauphinoise, garlic sautéed, French fries or lyonnaisse.

Sides £3.  Onion rings, roast vegetables, sautéed mushrooms, cauliflower mornay.

Desserts,

Pavlova, Vanilla ice cream & chocolate fudge sauce or Sticky toffee pudding.

Main course £13.95                            Two course £16.95                        Three course £19.95

FOOD ALLERGIES AND INTOLERANCES. WHEN MAKING YOUR ORDER, PLEASE SPEAK TO OUR STAFF ABOUT THE INGREDIENTS IN YOUR MEAL. PLEASE BE ADVISED THAT FOOD ALLERGENS ARE HANDLED IN THE KITCHEN. IN SOME CASES, ALLERGENS MAY BE UNAVOIDABLY PRESENT DUE TO SHARED EQUIPMENT OR THE INGREDIENTS USED. THANK YOU.