Oysters On The Half Shell

RAW WITH LEMON AND FRESH GRATED HORSERADISH (C)(L) BAKED WITH LEEK, PERNOD AND PODANO (C) GRILLED WITH SMOKED TOMATO (C)(L)

Smoked Tomato And Sweet Pepper Soup (V)

SERVED WITH A DOLLOP OF MARSCAPONE AND GARLIC CROUTON

Bangkok Carrot And Coconut Soup (V)

SERVED WITH GARLIC CROUTON AND ROAST CARROT

Fresh Seafood Chowder (C)

MUSSELS, SMOKED AND WHITE FISHES, SALMON, POTATO, LEEK AND CHERRY TOMATO YOUR CHOICE OF CREAM OR TOMATO (L)

Mixed Salad (V)

BABY MIXED GREENS WITH CHERRY TOMATO, GREEN BEANS, SWEET PEPPERS, RED ONION, LIME PARMESAN PARSNIP AND GINGER CARROT WITH LEMON CHARDONNAY HERB VINAIGRETTE

Yellow Vine Tomato Bruschetta

SERVED ON PARMESAN GARLIC SOURDOUGH WITH MIXED GREENS

Grilled Steak, Shallot And Oyster Mushroom Skewer (C)

TOPPED WITH OUR BBQ SAUCE, SERVED WITH MIXED GREENS

Warm Chicken, Cashew And Pineapple Pancake

SERVED WITH TANDOORI CREAM

Hardwood’S Unreal Baby Back Ribs (C)(L)

SERVED WITH ROAST CORN SALSA

Steamed Mussels (C)

FRESH CASTLETOWNBERE MUSSELS IN PINOT GRIGIO LEEK CREAM OR BURGUNDY ROAST GARLIC TOMATO (L)

Seared Scallops And Serrano (C)(L)

SERVED WITH WASABI GINGER AND SERRANO HAM ROSES

Three Little Creole Crab Cakes

SMOKEY CHEESY FLOURLESS CRAB CAKES SERVED WITH SEARED CHERRY TOMATOES AND TOMATO CREME FRAICHE

Grilled Soy And Ginger Pork Steak (C)

IRISH PORK STEAK GRILLED MEDIUM, TOPPED WITH PORT FIG JUS SERVED WITH PARMA HAM WRAPPED EDAM SMASH POTATO AND GRILLED ASPARAGUS

Female Barbary Duck Breast (C)(L)

SERVED MEDIUM RARE WITH WASABI SOY BBQ SAUCE, CRANBERRY WILD RICE AND BABY BOK CHOI

Corn Fed Free Range Chicken Supreme (C)

GRILLED CORN FED FREE RANGE BREAST OF CHICKEN FILLED WITH RUM POACHED APRICOT AND WRAPPED WITH LEEK SERVED WITH WILTED SPINACH AND SUN TOMATO CHEVRE MASH

Charcoal Grilled Aged Irish Steak (C)

SERVED WITH ROAST BALSAMIC SHALLOT, GRILLED WILD MUSHROOMS, ROOSTER POTATO AND BUTTERED LIME CORN BRANDY MADAGASCAR GREEN PEPPERCORN SAUCE

8 Oz. Sirloin

10 Oz. Rib Eye

Grilled Rack Of Spring Lamb

SERVED WITH GRILLED VEGETABLE, THYME MASH AND ROAST GARLIC ROSEMARY GRAVY

Pan Seared John Dory (C)

SERVED WITH MANGO CREAM, CAULIFLOWER RISOTTO AND WILTED ROCKET

Grilled Adobo Swordfish (C)

LOIN OF SWORDFISH TOPPED WITH SMOKED TOMATO ADOBO SERVED WITH BUTTER CHIVE BAKED POTATO, MANGE TOUT AND PEARL ONION

Sea Bass Gremolata

PAN SEARED AND CRUSTED WITH PARSLEY LEMON PANKO CRUMBS SERVED WITH BLACK NOODLE ON RED PEPPER COULIS

Butternut Cannelloni Quattro Formaggi (C)(V)

THINLY SLICED BUTTERNUT SQUASH FILLED WITH RICOTTA, ASIAGO, PODANO, AGED MOZZARELLA AND GRILLED SPEARS OF ASPARAGUS SERVED ON POMODORO

Double Nut Triple Chocolate Fudge Brownie

STUDDED WITH MACADAMIA AND WALNUT SERVED WITH VANILLA ICE CREAM AND FRESH CREAM

Creme Caramel Brulee

WITH GLAZED STRAWBERRY AND BLUEBERRIES

Warm Port Poached Pear

WITH SWEET PORT SYRUP AND LEMON MASCARPONE CREAM

White Chocolate And Raspberry Tart

WITH BERRY COMPOTE AND CREAM

Tiramisu

OUR OWN TAKE ON THE ITALIAN HIGH OCTANE “PICK ME UP”

Baked Apple And Blackberry Crumble

SERVED WITH SORBET AND CREAM