The Club was founded as a place to enjoy good food and that tradition continues to this day, offering an exclusive venue for all your catering needs from a working breakfast to a six course gourmet dinner with friends.
The Club's Chef, Tom McCluney specialises in using the best local produce to prepare a grand variety of dishes as can be seen by clicking the menu icon above.
Luncheon is served Monday to Friday between 12.30 and 2.30 in the magnificent Dining Room , with the menus changing daily, samples of which can be viewed on the right.
Private dining and functions can be catered for both during the day and in the evenings and subject to availability held in any of Club's rooms. Varying in seating capacities of 10, 18 and 50 - The Cabin, The Boardroom and The Antrim Room all provide superb surroundings that will make your function that bit more special.
Sample of daily luncheon menu
Starters
Hot Smoked Irish Salmon, Prawn & Avocado Gateau served with a
Rocket Salad and a Roasted Tomato & Balsamic Dressing
£3.95
Pressed Terrine of Duck Confit, Foie Gras & Parma Ham served with
a Plum & Cassis Chutney
£5.25
Seasonal Mixed Leaves topped with melting Goats Cheese, Parmesan
Croutons, Figs and a Strawberry & Basil Olive Oil Dressing
£3.25 (v)
Wild Mushroom & Brandy Soup served with freshly baked Bread
£2.10 (v)
Main Courses
Catch of the Day
Fresh King Scallops pan-seared and served on Tagliatelle Verde Pasta,
with a Lobster, Spring Onion, Prawn & Smoked Salmon Sauce
£8.50
Braised Lamb Shank
Prime Irish Lamb Shank braised in Port Wine, served on Parsnip Purée
with a Gravy of natural Lamb Juices
£6.50
Chicken Supreme stuffed with Baby Leeks & Smoked Ballyoak Cheese,
pan-fried & served on Bacon Risotto with a Shallot, Tarragon & Red
Wine Sauce
£5.95
Salad
Ox Tongue, Sugar-baked Ham or Spiced Sirloin of Beef
£5.25
Sweets
£2.75
Deep-filled Bramley Apple Pie with Vanilla Custard, Whipped
Dairy Cream or Vanilla Ice Cream
Baked Double Chocolate Tart with fresh Raspberry Coulis &
Pistachio Ice Cream (n)
Gourmet Dessert (approx. 10 minute wait)
Hot Vanilla Soufflé with a Rum-scented Sauce Anglaise
(v) vegetarian (n) contains nuts
