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.

Pecan crusted Brie fritters, roasted figs, cranberry and red pepper jam.

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

Smoked salmon Rillets, potato & apple salad, chives, dill and fennel aioli.

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

Lightly curried chicken, Schezwan & red coconut chutney, garlic & corriander naan bread.

 

 

Mains.

Cajun dusted Grilled Hake, crispy kale, sun-dried tomato, chilli cream.

Beer battered Scampi, garden peas, side salad, house tartare.

Supreme of corn fed chicken, chasseur sauce, roasted vegetables, Portobello mushroom.

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.