Grazing Menu
| 3/6 Salted Cod & Chorizo Croquettes | 6/12 |
| Aged 18 month Prosciutto (40g) With Sourdough Croutons | 14 |
| Spanish White Anchovies With Sourdough Croutons | 8 |
| Tempura Scallop Balls with Aioli | 12 |
| Crab on Toast | 12.5 |
|
Smoked New Zealand King Salmon With Capers & Grilled Bread |
20 |
|
Roast Bone Marrow With Celeriac Remoulade and Grilled Bread |
12.5 |
Light Snacks
| Fries |
6 |
| Hand Cut Rosemary Potato Wedges With Sour Cream & Sweet Chili | 8 |
| Colcannon | 8 |
| Iceberg & Radish Salad With Salad Cream | 6 |
| Spanish Sardines & Tomato Sauce With Grilled Bread | 16 |
Mains
| Local Silver Dory Battered with Chips & Tartar Sauce | 18 |
|
House Made Pizzas: - Prosciutto & Sage |
17 |
| House made Beef Burger with Pickled Cucumber, Rouille & Fries | 20 |
|
Wagyu Grade 6 Rump or Bavette - With Fries and a choice of Café de Paris Butter or Red Wine, Thyme & Roasted Garlic Sauce |
22 |
| Corned Beef With Minted Potatoes | 20 |
| The Four’s Irish Stew | 20 |
| Roast Pork Belly With Ham Hock, Peas & Mint | 22 |
| Roast Salmon Tail With Potato Salad | 22 |
| Confit Lamb Breast With Celeriac Remoulade & Colcannon | |
| Whole Roast Pork Belly plus trimmings for TEN people (order minimum 24 hours notice) |
350 |
| Cheese Accompanied by house made Lavosh & Fruits | 9/slice |
| Desserts – Available upon request | |
| *This is a sample menu only | |