Coq And Bull - Volledige Spijskaarte

dips, tapenade and salted butter

Absolut vodka, Kahlua and espresso

Bombay Sapphire gin, lemon juice, cane syrup and prosecco

with tempura prawns, soy and ginger dressing

with crème fraiche, chard and dill pancakes

Frangelico, Tia Maria, Bailey's Irish Cream and a lemon twist

poached blackberries, honeycomb and apple sponge

brandy soaked prunes, hazelnut croquante

Wine Pairing: Chapoutier Crozes Hermitage Rouge 'Les Meysonniers ' £6.25/£9.50

chives, croutons and Parmesan

Porcini mushroom cream. Wine Pairing: Vicars Choice Sauvignon Blanc £5.35/£8.15

Wine Pairing: Cono Sur 20 Barrels Pinot Noir £6.75/£10.25

Mustard and tarragon cream sauce, crispy oyster and smoked leeks. Wine Pairing: Mommessin Pouilly Fuisse £6.50/£10

salmon and mussel chowder

With spiced fruit cream. Wine Pairing: Bijou Rosé Cabriere S 4.75/ 7.25

With Strangford mussels, peas and parsley. Wine Pairing: Sancerre Eric Louis £6.75/£10.25

With chestnut stuffing, porcini mushroom sauce and fondant potato. Wine Pairing: Kotsifali, PGI Crete £5.75/£8.50

Tartare sauce, triple cooked chips and garden peas with clarified minted butter. Wine Pairing: Torres Pazo Das Bruxas Albarino £5.25/£7.95

With baby spinach and horseradish cream. Wine Pairing: Mommessin Beaujolais Villages £5.75/£8.75

Basmati rice, naan bread, cucumber riata. Wine Pairing: Santa Digna Gewurztraminer £4.95/£7.50}

With seaweed butter crust, kale and onion puree, lamb jus. Wine Pairing: Thomas Barton St Emilion £6.25/£9.50

Thyme and red wine, creamy champ and parsnip crisps. Wine Pairing: Cono Sur 20 Barrels Pinot Noir £6.75/£10.25

Wine Pairing: Monologo Rioja £5.50/£8.25

with Madeira jelly, spiced apple chutney, sour dough baguette

feta and chilli jam crostini's

with hummus, tapenade, antipasti and flatbread

cucumber and spring onion salad, plum dipping sauce

Tomato and chilli chutney, chunky chips with lemon mayonnaise. Wine Pairing: Chateau font mars picpoul de pinet £5.75/£8

iced double cream and stem ginger custard

your choice of three scoops of Nude (old-school ice cream with nothing added), vanilla cream, strawberry, honeycomb, chocolate or salted caramel

with pink peppercorns and shortbread

salted caramel ice cream

Absolut vanilla, Coole Swan, amaretto, and an orange twist

goat's cheese, caramelised hazelnuts and honeyed Clandeboye Estate yoghurt

port and balsamic dressing, pickled mushrooms and baby spinach

clarified butter

cherry tomatoes, cucumber ribbons, French dressing

with pancetta and mushrooms

Peppercorn, bone marrow gravy, fresh herb garlic butter or blue cheese sauce

marinated in virgin olive oil and Maldon sea salt

served with oatcakes, Armagh apple chutney and breadsticks