Our Menus

Our Menus

Frankie likes to cook within the seasons and cook the best available ingredients seasonally. Our menu changes regularly depending on the best that is available locally. See an example of our menus below.

An Pórt Less

Value Menu for May
39 Per Person
  • Starters
  • Fried Duck Egg. Steamed Asparagus & Grilled Kelly's Black Pudding.
  • Soup of the Day
  • Fennel Cured Salmon Gravlax, Celeriac Remoulade, Apple Ham Hock Terrine, Toasted Brioche, Apple Sauce
  • Mains
  • 'Barnsley Chop' Double Loin of Spring Lamb Chop, Braised Cannolini Beans, Wild Garlic Butter
  • 10oz Rack of Pork on the Bone, Brandy, White Wine, Mushroom & Tarragon Sauce
  • Grilled Fillet of Hake, Cream Pea & Asparagus, Lardons of Bacon, Beurre Noisette
  • Deserts
  • Dessert of the Day (Ask Your Server)
  • Selection Of Irish Cheeses, Chutney, Crackers

An Pórt Mor

Restaurant Menu for May
58 Per Person
  • Starters
  • Oscietra Caviar on Toasted Brioche, Cauliflower & Celeriac Purée
  • Cauliflower & Celeriac Soup, Buttery Croutons
  • Chicken Liver Parfait, Toasted Brioche, Cumberland Sauce
  • Conemara Smoked Salmon, Caviar, Asparagus, Spinache Purée, Egg & Potato Salad
  • Bruscetta of West Coast Crab & Tomato Apple Purée
  • Mains
  • 12oz Kelly's Black Angus Striploin Steak, Apple, Treacle & Spiced Armagh Butter, Chips
  • Grilled Breast of West Cork Duck COnfit Leg of Duck, Butternut Squash Purée, Red Wine Jus
  • Grilled Fillet of Halibut, Pea & Spinach Sauce
  • Desserts
  • Classic French Lemon Tart, Belgian Dark Chocolate, Puff Pastry
  • Warm Steamed Belgian Chocolate Pudding, Paté & Bomb Strawberry Ice Cream
  • Mascarpone & Pistachio Baked Cheesecake, Biscuit Base, Vanilla Créme Anglaise
  • Cheese, Chutney & Crackers (Bonagher Bold - Bild W/ A Hint of Ale, Sperrin Blue Cheese -County Derry), Quince Jelly
WhatsApp Image 2022-03-08 at 3.25.04 PM
WhatsApp Image 2022-03-06 at 6.34.12 PM (1)
An Pórt Mor

Our Food

From the freshest seafood from Clew Bay and Connemara to local vegetables, artisan cheeses and meat reared on lush green fields; they’re all treated with the utmost respect by the kitchen team.

The menu changes every day but expect They like to play around a little with ingredients, but they take their food very seriously. Think Grilled Turbot with Sweet Cured Pork Belly or Salmon and Leek Terrine. This is a true West of Ireland restaurant on the Wild Atlantic Way inspired by superb local produce.

Back to top

Taste the Wild Atlantic Way at Frankie Mallon’s multi award winning restaurant in the beautiful coastal town of Westport, Co. Mayo.