HOME BAKED BREADS
PARSON’S ‘GREAT TASTE AWARD’ WINNING GUINNESS & TREACLE WHEATEN
black olive tapenade & local butter
£4

WOOD–FIRED SOURDOUGH FLATBREAD
oregano & sea–salt, extra virgin olive oil, Italian tomato dip
£4



STARTERS

TODAY’S SOUP
Parson’s wheaten bread, local butter

TOONS BRIDGE BURRATA
warm salad of wood fired pumpkin, chilli & parsley oil, spiced pumpkin seeds
£7.5

SLOW COOKED BEEF & YOUNG BUCK BLUE CHEESE ARANCINI
roast tomato ragu, rocket, Parmesan
£8

SPICED FISH SOUP
Strangford crab on toast
£8.5

MUSHROOMS ON WOODFIRED SOURDOUGH
crispy hens egg, pickled mustard seeds
£8

CONFIT DUCK LEG
braised puy lentils, pickled radicchio
£8.5

PARSON’S SEA TROUT FISH CAKE
salsa verde mayo, hot smoked trout, watercress, pickled shallot salad
£8.5

TWICE BAKED CAULIFLOWER CHEESE SOUFFLE
apple & walnut salad,toasted wheaten
£7.5

BRAISED RABBIT & MUSHROOM PAPPARDELLE
aged Parmesan & hazelnut
£7

PORTAVOGIE PRAWN ORZO
roast red pepper, shaved fennel & chorizo pangrattato
£8.5




MAINS

BATTERED FISH OF THE DAY
mushy peas, hand cut chips, proper tartar sauce
£13.5

WOOD–FIRED LASAGNE
dry–aged beef, guanciale cured pork, Toons Bridge mozzarella, house salad, garlic sourdough
£14

ROAST CHICKEN SUPREME
Parmesan gnocchi, braised leek, wild mushroom, Madeira cream
£16

PORK WELLINGTON
black pudding, prosciutto, burnt apple puree, cavolo nero & creamy mash potato
£16

PAN ROAST COD
savoy cabbage, white wine veloute, potato & fennel gratin
£18

BRAISED RABBIT & MUSHROOM PAPPARDELLE
aged Parmesan & hazelnut
£14

PORTAVOGIE PRAWN ORZO
roast pepper, shaved fennel & chorizo pangrattato
£16

HANNAN’S BEEF CHEEKS
creamed Parmesan polenta, roast beetroots, baked onion & red wine sauce
£17

PUMPKIN RISOTTO
black pepper mascarpone, sage &candied walnuts
£14

DRY–AGED IRISH BEEF BURGER
salad, house ketchup, pickle, hand cut chips
£13

PARSON’S GOURMET BURGER
Young Buck blue cheese, guanciale, red onion marmalade, hand cut chips
£15


HANNAN’S HIMALAYAN SALT CHAMBER AGED STEAKS

35 DAY AGED SIRLOIN 300g
sauteed spinach, onion rings, side & sauce
£26

35 DAY AGED RIB EYE 300g
sauteed spinach, onion rings, side & sauce
£28



SIDES £3.5
House salad – black olives, sun dried tomatoes, leaves, pickled shallots, aged Parmesan
Drew’s seasonal vegetables
Champ
Onion rings
Hand cut chips
Skinny chips (add truffle & Parmesan £1)


SAUCES £2.5
Pepper sauce
Smoked bacon & mushroom sauce
Roast garlic & anchovy butter




WOOD FIRED SOURDOUGH PIZZA

CLASSIC
Tomato, basil, mozzarella
£9.5

PEPPERONI
Local artisan chorizo, pepperoni, red chilli,
mozzarella
£12

HAWAIIAN
Ham, treacle baked pineapple,
mozzarella
£12

PROSCIUTTO
Prosciutto, rocket, mozzarella
£12

SPICY PRAWN
Garlic & chilli prawns, chorizo,
rocket, mozzarella
£13

MUSHROOM
wild mushrooms,roast garlic,
mozzarella, fennel & rocket
£12.5

SPICY SAUSAGE
‘Nduja sausage, roast red peppers, mozzarella
£12.5

ZUCCA
roast pumpkin, mozzarella, sage & chilli
£11

DESSERTS

Freshly made and changing every day
£6.5

Menu subject to change  

Sample Dessert Menu

Our desserts are freshly made in–house every day

Sticky toffee pudding,
butterscotch sauce, vanilla ice cream
£6.5

Bitter chocolate semi freddo,
poached pear, orange curd, hazelnut biscuit
£6.5

Armagh apple & blackberry crumble,
blackberry ripple ice cream
£6.5

Baked vanilla rice pudding,
spiced raisins, raspberry sorbet
£6.5

Baked white chocolate, lime & ginger cheesecake,
roast red wine plums
£6.5

Selection of home–made ice creams
£4




Dessert wine

Quady Essensia Orange Muscat 2012
Glass (75ml) £3.95
Bottle (375ml) £19.95

Christmas 2018

3 course lunch – £26
3 course dinner – £32

Starters
White bean, chicken & chorizo soup, basil oil

Free range chicken liver parfait, toasted brioche, apple & raisin chutney

Hazelnut crusted brie, cranberry & orange marmalade, bitter leaf salad

Crispy ham hock crubeens, celeriac & apple remoulade, baby gem

Ballyhornan smoked mackerel rillettes, pickled beetroot, horseradish & sourdough toast


Mains
Butter roasted boned & rolled turkey, roast ham, cranberry sauce, pork sausages, sage & thyme stuffing, rich roast gravy

Slow cooked blade of Irish beef, parsnip puree, smoked bacon & mushroom sauce

Roast chicken breast, spiced cauliflower, caper & raisin dressing

Crispy pork belly, braised red cabbage, burnt apple puree

28 day aged sirloin, Bushmills pepper sauce, triple cooked chips (£5 supplement)

Pan roast Portavogie cod, braised leeks, wholegrain mustard & tarragon veloute

Winter root vegetable puff pie, mushroom ketchup, port sauce

(All served with potatoes & seasonal vegetables)

Dessert
Ma Sweeney’s Christmas pudding, Bushmills custard

Buttermilk panna cotta, rum soaked pineapple, coconut biscotti

Parsons prune & Armagnac rice pudding, almond granola

Chocolate & orange pot, toasted hazelnut, spiced madeleine

Selection of homemade ice cream

5–10–5 Sample Menu

Monday–Friday
12.00–6.30pm

Starters £5

Spiced cauliflower soup,
homemade wheaten

Walnut crusted goats cheese parfait,
pickled peaches, dressed leaves

Chicken liver parfait, mixed leaves,
red onion chutney & toasted sourdough


Mains £10

Roast chicken & prosciutto ballotine,
porcini mushroom cream,
mash, local vegetables

Pan fried hake, peperonata, basil,
crispy gnocchi & garlic butter

Spring pea and broad bean risotto,
aged Parmesan, pangrattato

Strangford cod cheeks, peas, broad beans,
smoked bacon, gem lettuce, new potatoes

Desserts £5

Chocolate brownie, caramel sauce &
vanilla ice cream

Local strawberries & cream, pistachio meringue

Lemon posset & summer berries

3 course £25

Starters

Roast spiced carrot soup,
buttered croutons, home–made breads

Smoked haddock, bacon, scallion & sweetcorn chowder,
home made wheaten bread

Chicken liver parfait,
red onion jam and malt crisps

smoked salmon fishcakes,
watercress puree, celeriac, bitter leaf salad

Leggygowan goats cheese pannacotta,
candied walnuts, red wine poached pear 

Mains

Peter Hannan’s Roast salt aged Sirloin of beef, rich pan gravy

Roast chicken breast, Madeira veloute

Pan seared fillet of cod, red wine truffle vinaigrette

Salt baked celeriac risotto,
truffled brown butter breadcrumbs

Crispy belly of Pork,
cider roasted apples & red wine jus

(All served with seasonal vegetables, champ & roast potatoes)

Desserts

Buttermilk pannacotta,

confit plums, white chocolate & cranberry crumble

Apple & roast nut crumble,
cinnamon ice cream

Sticky toffee pudding,
toffee sauce, ginger ice cream

Dark Chocolate brownie,
chocolate sauce, vanilla ice cream

DOUGH SLOW FERMENTED FOR 72 HOURS.
WE USE ITALIAN CAPUTO FLOUR & SAN MARZANO TOMATOES

CLASSIC
Tomato, basil, mozzarella
£9.5

PEPPERONI
Local artisan chorizo, pepperoni, red chilli,
mozzarella
£12

HAWAIIAN
Ham, treacle baked pineapple,
mozzarella
£12

PROSCIUTTO
Prosciutto, rocket, mozzarella
£12

SPICY PRAWN
Garlic & chilli prawns, chorizo,
rocket, mozzarella
£13

MUSHROOM
wild mushrooms,roast garlic,
mozzarella, fennel & rocket
£12.5

SPICY SAUSAGE
‘Nduja sausage, roast red peppers, mozzarella
£12.5

ZUCCA
roast pumpkin, mozzarella, sage & chilli
£11

Mains £5

Chicken goujons

100% beef burger

Grilled chicken breast & gravy

All served with local vegetables, chips or mash

Pizza & pasta

Tomato & mozzarella pizza

Pepperoni pizza

Meatballs & tomato sauce pasta

Desserts £3

Chocolate brownie sundae

Sticky toffee pudding

Home–made ice cream

Sample Vegetarian Menu

Starters
Wood–fired sourdough flatbread, oregano, sea salt, extra virgin olive oil and Italian tomato dip £4
Today’s soup, home baked wheaten bread, local butter £5
Toons Bridge mozzarella burrata, chilli roasted butternut squash, spiced pumpkin seeds £7.5
Tomato & white bean minestrone, with basil pistou, garlic flatbread £6

Mains
Roast butternut squash risotto, candied walnut, kale £9
Spiced cauliflower steak, quinoa & pickled radicchio salad, caper & raisin dressing £10 (Vegan)
Potato gnocchi, caponata, purple sprouting broccoli & goats cheese £9
Primavera wood–fired pizza – courgette, artichoke, Toons bridge mozzarella, San Marzano tomato sauce £11

Sides £3.5
House salad
Hand cut chips
Skinny fries
Drew’s seasonal veg
Champ


Some dishes can also be adapted to be vegan. Please ask your server for advice.