‘Le Pont’ prawn cocktail with melon, avocado puree and classic Marie Rose sauce

Marinated beetroot and Crozier blue cheese salad, caramelised walnuts and a vanilla orange dressing

Classic French onion soup, gruyere crouton

Pan fried foie gras, with toasted brioche, smoked duck carpaccio, smoked almonds and spiced pear

Confit of suckling pig belly and scotch quail egg with crab, sweet corn and pineapple

Potted Annagassan crab with lobster jelly, warm toasted sourdough and beetroot relish

Seared king scallops, fennel puree, Clonakilty black pudding with caramelised apple

Salade frisée a l’ouf poché et lardons fumés

Warm salad of frisée with poached egg and smoked bacon

‘Le Pont Bouillabaisse’

Classic Provençal fish stew of market fish and shellfish in a tomato and vegetable broth with saffron potatoes, served with crusty bread and aioli

Wild Wicklow venison loin, with braised red cabbage, squash puree, chocolate gnocchi and pistachio

Pan fried cod with freshly made spinach tagliatelle, tomato sauce with chorizo, mussels and clams

Carnaroli risotto with wild mushrooms, cep cream, aged parmesan crisp and wild rocket

10oz Rib-Eye Steak

All steaks garnished with watercress and tomato salad with pommes frites, garlic butter or sauce au poivre

8oz Fillet Steak

All steaks garnished with watercress and tomato salad with pommes frites, garlic butter or sauce au poivre

Supreme of corn fed chicken, pommes de terre a la dauphinoise, truffled green beans and a smoked bacon vinaigrette

Roast rump of Wexford lamb, boulangere potato, courgette and basil puree, roast garlic with chantenay carrots and lamb jus

‘Le Pont Fish Pie’ luxurious casserole of fresh market fish and shellfish, topped with a buttery mash gratin

Baby Caesar Salad

Garlic and parmesan potato gratin

Green beans with pancetta and garlic

Buttered new potatoes

Pommes Frites

Sautéed Portobello mushroom and onions