Woodfired roast plum tomatoes with a hint of chilli and a basil crème fraiche finished with a balsamic drizzle
A rich 3 onion broth with gruyere croutons and garlic croutons
Irish white and brown crab meat, juicy crayfish, mornay sauce, gruyere crumble, with crispy garlic toasts
Confit of duck leg, mesculun leaves, pomegranate seeds, crispy onions and skin, red wine and balsamic soaked blood oranges
Served with fire roasted crispy capers, dill aioli, lemon wedge & homemade Fire brown bread
Shredded feile bia chicken, Chinese cabbage, carrot and red pepper julienne, zesty lime and crunchy palm sugar dressing, with fresh basil and mint
Tender fillet of char grilled marinated lamb, with lime & coriander crème fraiche and dressed mixed leaves
Spinach and artichoke, a touch of cream and nutmeg, aged Wexford Cheddar with garlic crisp toasts
Grilled sliced chicken fillet with crisp baby gem leaves, giant croutons with oven roasted pine nuts
Sautéed chorizo & lobster tail stuffing cooked in garlic butter served with homemade brown soda bread
Wood fired Ardsallagh goats cheese bruschetta with pistachio nut crust & beetroot compote
Aged parma ham, fruit gum figs, wild rocket, hand torn buffalo mozzarella, and extra virgin olive oil and a balsamic reduction
Served with baby rocket salad, toasted pine nuts & drizzled with aged Masi olive oil and parmesan shavings
A selection of cured meats & cheeses served with freshly baked breadsticks & tapenade and green pesto
Naturally smoked haddock & fresh cod fish cakes served with sakura cress & herb aioli or chilli and coriander jam
Bantry Bay mussels, Garlic, shallot, Muscadet and crème fraiche served with skinny chips, crusty bread
Pan fried sole served with lemon beurre blanc and decadent mash
Sautéed Spanish chorizo & lobster tail stuffing cooked in homemade garlic butter and olive oil served with mixed leaf salad & homemade brown soda bread
Roast hake fillet, ‘razor’ of melting leeks, smoked bacon and tomato beurre blanc, with decadent mash
Crab claws, prawns ,cod and monkfish in a light fennel and chorizo tomato broth with saffron aioli and crisp toast.
Feile Bia roast corn fed chicken, mushroom and leek cream with, buttered mash and green beans with a crispy pancetta wafer
Aged Slaney Valley lamb rump served with carrot crush, dauphinoise potato, asparagus tips and meat jus
Fillet of Irish pork, buttered herb pesto stuffing, rolled in parma ham, green beans and decadent mash
Handmade ravioli pasta filled with ricotta cheese & spinach tossed with a blend of sweet peppers, roast cherry tomatoes and white wine and rocket cream sauce
Fresh Handmade Mezzelune half moons stuffed with truffle asparagus tips, cherry tomatoes and served with mushroom broth and aged parmesan
Wood fired flatbread with caramelized balsamic onion, mozzarella cheese, garlic & Tuscan olive oil
Wood fired flatbread with a Fire tomato sauce base, topped with mozzarella, prosciutto, Portobello mushrooms, caramelized onions and fresh basil
8oz
10oz
6oz
Veal jus, Pepper & Brandy cream sauce, Béarnaise, Horseradish and Rocket Crème Fraiche
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