Cara's Kitchen & Bar Lunch Menu

With whole grain bread.

Crispy golden calamari with citrus aioli and fresh peppery rocket leaves.

With Cashel Blue cheese dip.

Ask for Hot and spicy chicken wings made gluten-free GF 

Served with sweet chilli jam, cream cheese dip and dressed salad leaves.

With whole grain bread.

Ask for Smoked haddock and potato chowder made gluten-free GF

Topped with pancetta, parmesan shavings and garlic croutons.

Ask for Cara’s Caesar salad made gluten-free GF

Garlic and thyme roasted flat cap mushroom, stuffed with spinach and onion and topped with mozzarella. Served with side salad.

Ask for stuffed mushroom made vegan VE

Sautéed mushrooms and onions, Cooleeney Farmhouse Cheese, Ballymaloe relish, horseradish aioli and rocket leaves on toasted ciabatta. Served with chips, baby leaf salad, cherry tomato and crispy shallots.

With spring onion mash, crispy streaky bacon and glazed carrot and spinach, topped with a mushroom and leek sauce.

Ask for Lemon and thyme roasted chicken supreme made gluten-free GF

Served with rosemary roast potatoes, creamy mashed potatoes, glazed carrots and parsnips, Yorkshire pudding, a rich roast gravy and horseradish cream.

Tenderstem broccoli, roast vine tomatoes, pesto dressed baby potato and salsa verde.

Ask for Pan-seared fillet of salmon made gluten-free GF

With baby spinach and parmesan cheese.

Ask for Forest mushroom risotto made gluten-free GF or vegan VE

Served on a toasted brioche bun, with chips and coleslaw. Garnished with baby gem lettuce, beef tomato, red onion, pickles and Ballymaloe relish.

Ask for Spicy bean burger made vegan VE

Tomato, mozzarella and fresh basil. 

Buffalo mozzarella, heirloom tomatoes and fresh basil.

Spicy pepperoni, pickled chillies, oregano and Sliabh Aughty wildflower honey.

Jalapeños, red onion, mozzarella and chilli beef.

‘Nduja sausage, green peppers, red onion and basil.

Fior di latte cheese, Irish mushrooms, truffle oil, parmesan and thyme.

Pancetta, rocket, garlic croutons, house Caesar dressing, parmesan and lemon chicken.

Ham hock, chestnut mushrooms, garlic and thyme.

Ardsallagh goat’s cheese, caramelised balsamic red onion and toasted pine nuts.

With garlic butter, rosemary, sea salt and parmesan.

Irish chorizo and manchego cheese with a balsamic reduction.

Ask for Tenderstem broccoli with smoked paprika aioli made gluten-free GF

Ask for Hand cut chips made gluten-free GF or vegan VE 

Ask for Mashed potato made gluten free GF

Ask for Sautéed mushrooms and onions made gluten-free GF

Ask for Baby leaf salad made gluten-free GF or vegan VE  

Ask for Garlic and rosemary potatoes made gluten-free GF or vegan VE

Ask for Glazed carrots made gluten-free GF or vegan VE 

Warm spiced apple filling in a buttery tart shell, topped with a golden oat crumble and served with vanilla ice cream.

Decadent molten chocolate cake with a rich, gooey centre, paired with smooth chocolate ice cream and freshly whipped cream.

Deliciously creamy cheesecake and fudgy brownie, layered with a hint of sea salt caramel. Served with caramel ice cream and freshly whipped cream.

Rich toffee sponge soaked in warm butterscotch sauce, served with a scoop of velvety vanilla ice cream.

The perfect balance of buttery biscuit base, fresh bananas, smooth toffee and lightly whipped cream.

1 scoop €4.75 | 2 scoops €6.50 | 3 scoops €7.95

• Chocolate
• Vanilla
• Strawberry
• Caramel ripple
• Vegan vanilla

Ask for Vegan vanilla ice cream made gluten-free GF or vegan VE