Take a look at some of our recent dishes.
Braised Guinness Shank of Lamb served on a bed of Creamy Colcannon, with Roasted Parsnips and a Cranberry Jus
Duo of Seafood - Panko Crumbed Lemon Sole and Prawn's on a bed of Sweet Potato, Mushroom, Spinach and Bamboo Shoots - Served with Tom Yum Sauce.
Pan Seared Scallops served on Black Pudding with Parsnip Purée and Parma Ham Crisp.
Pan Fried Darne of Salmon on a Crab Meat Fishcake served with Roast Veg and a Tartare Style Hollandaise
Pan Fried Cod topped with Crab Claws and Sun Dried Tomatoes with Garlic Butter
Homemade Chocolate Brownie with Scúp Salted Caramel Ice Cream and Caramelise Biscuit Crumb.
Creamy Porcini Mushroom Risotto with Asparagus and Truffle Oil.
Confit Duck Leg, served with Sweet Potato, Bamboo Shoots, Spinach, Mushroom and Tom Yum sauce.
Goats Cheese wrapped in Filo Pastry served with a Cranberry Jus.
Main Restaurant
Confit Duck served with Egg Noodle Salad, Pickled Cucumber and topped with a Mango Salsa.
Pan Fried Cod served with a Pernod scented Beurre Blanc sauce.
Pan Seared Crevette Prawns and Crab Claws in a Pil Pil emulsion.
Seafood Vol au Vent with Lobster and Prawn in a Cocktail Sauce.
Overlooking the Garden and Windmill from the main Restaurant
Roast Lamb with a Rosemary Jus and homemade Mint Sauce.
Classic Wexford Strawberry Pavlova
Confit Leg of Silverhill Duck, Glazed in a Plum Sauce served on a bed of Braised Red Cabbage.
White Chocolate and Raspberry Brûlée Cheesecake.
Salmon Darne wrapped in Pancetta Bacon served with a Lemon and Dill Cream Sauce.
The Garden
Outdoor Seating
Seafood Arrabiatta Penne Pasta
Chicken, Mushroom and Bacon Vol au Vent served in a Creamy Sauce and garnished with Tarragon Oil.
French Toast from our Breakfast Menu
Wexford Greenhill Strawberry Eton Mess.
Wexford Strawberry Pavlova.
Salmon with a Roast Red Pepper Sauce.
Our Dining Room set up for a Function
Braised Coca Cola Pork Ribs, served with handcut Sweet Potato Fries, Goats Cheese Bon Bons and a Beetroot Aioli.