The Castle Restaurant

vegan option available

with homemade farmhouse bread

prawns seared in olive oil with roast red peppers & garlic, served with crusty bread

Elderflower, prosecco, soda water and mint

Homemade rhubarb and strawberry syrup, Tanqueray 0.0% Gin, Oddbird non alcoholic prosecco

Homemade mint cordial, pressed lemon, simple syrup, sparkling water

Hendricks Gin, prosecco, cucumber

Prosecco & fresh orange juice

in tarragon and mustard with charred sweetcorn and barley, spinach, sundried tomato and radish in a herb vinaigrette

maple and thyme root vegetable, white cabbage with caraway butter, mashed potato and gravy

with a shaved fennel & celeriac salad, garlic roast baby potato, tarragon beurre blanc

of shredded Skeaghanore confit duck, chilli, soy and ginger rice, pickled fennel, cucumber and scallions topped with a fried egg

a honey and mustard glaze, and scallion mash, carrot purée, creamy leek sauce and braised hispi cabbage

in tarragon and mustard with charred sweetcorn and barley, spinach, sundried tomato and radish in a herb vinaigrette

vegan option available

also available with Toonsbridge halloumi as a (v) option