Spicy Fresh Tomato Soup (V)

Woodfired roast plum tomatoes with a hint of chilli and a basil creme fraiche finished with a balsamic drizzle

Fire French Onion Soup (V)

A rich 3 onion broth with gruyere croutons and garlic croutons

Woodfired Crab and Crayfish, Mornay

Irish white and brown crab meat, juicy crayfish, mornay sauce, gruyere crumble, with crispy garlic toasts

Silverhill Confit of Duck Leg and Orange Salad

Confit of duck leg, mesculun leaves, pomegranate seeds, crispy onions and skin, red wine and balsamic soaked blood oranges

Organic Clare Island Smoked Salmon

Served with fire roasted crispy capers, dill aioli, lemon wedge & homemade Fire brown bread

As a Main

Oriental Chicken Salad

Shredded feile bia chicken, Chinese cabbage, carrot and red pepper julienne, zesty lime and crunchy palm sugar dressing, with fresh basil and mint

Moroccan Spiced Lamb Skewers

Tender fillet of char grilled marinated lamb, with lime & coriander creme fraiche and dressed mixed leaves

Woodfired Spinach and Artichoke Gratin (V)

Spinach and artichoke, a touch of cream and nutmeg, aged Wexford Cheddar with garlic crisp toasts

Grilled Chicken Caesar Salad

Grilled sliced chicken fillet with crisp baby gem leaves, giant croutons with oven roasted pine nuts

As a Main

House Specialty - Wood Fired Jumbo Tiger Prawns

Sautéed chorizo & lobster tail stuffing cooked in garlic butter served with homemade brown soda bread

As a Main

Wood Fired Goats Cheese (V)

Wood fired Ardsallagh goats cheese bruschetta with pistachio nut crust & beetroot compote

Buffalo Mozzarella D.O.C Salad

Aged parma ham, fruit gum figs, wild rocket, hand torn buffalo mozzarella, and extra virgin olive oil and a balsamic reduction

Aged Hereford Prime Carpaccio of Beef

Served with baby rocket salad, toasted pine nuts & drizzled with aged Masi olive oil and parmesan shavings

As a Main

Antipasti of Cured Meats & Cheeses

A selection of cured meats & cheeses served with freshly baked breadsticks & tapenade and green pesto

Fire Duo Fish Cake

Naturally smoked haddock & fresh cod fish cakes served with sakura cress & herb aioli or chilli and coriander jam

Moules Mariniere, skinny Chips with Aioli and bread

Bantry Bay mussels, Garlic, shallot, Muscadet and creme fraiche served with skinny chips, crusty bread

Pan fried Lemon Sole

Pan fried sole served with lemon beurre blanc and decadent mash

Wood Fired Jumbo Prawns

Sautéed Spanish chorizo & lobster tail stuffing cooked in homemade garlic butter and olive oil served with mixed leaf salad & homemade brown soda bread

Roast Irish Hake Fillet

Roast hake fillet, ‘razor’ of melting leeks, smoked bacon and tomato beurre blanc, with decadent mash

Fires San Franciscan Cioppinnio

Crab claws, prawns ,cod and monkfish in a light fennel and chorizo tomato broth with saffron aioli and crisp toast.

Supreme of Roast Chicken Fillet

Feile Bia roast corn fed chicken, mushroom and leek cream with, buttered mash and green beans with a crispy pancetta wafer

Slaney Valley Lamb Rump

Aged Slaney Valley lamb rump served with carrot crush, dauphinoise potato, asparagus tips and meat jus

Fillet of Pork with Herb Pesto Stuffing rolled in Parma Ham

Fillet of Irish pork, buttered herb pesto stuffing, rolled in parma ham, green beans and decadent mash

Ricotta and Spinach Ravioli (V)

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

Asparagus and truffle Mezzelune Pasta (V)

Fresh Handmade Mezzelune half moons stuffed with truffle asparagus tips, cherry tomatoes and served with mushroom broth and aged parmesan

Flatbread with Balsamic Onions (V)

Wood fired flatbread with caramelized balsamic onion, mozzarella cheese, garlic & Tuscan olive oil

Fire Mediterranean Flatbread

Wood fired flatbread with a Fire tomato sauce base, topped with mozzarella, prosciutto, Portobello mushrooms, caramelized onions and fresh basil

Sirloin

8oz

Ribeye

10oz

Fillet

6oz

Fillet

10oz

All steaks are served with hand cut chunky chips, tobacco onions, roast thyme & garlic portobello mushrooms and sakura cress.

Served with a choice of:

Veal jus, Pepper & Brandy cream sauce, Béarnaise, Horseradish and Rocket Creme Fraiche

Asparagus Tips with Hollandaise

Fire’s Sinful Mash

Carrot Crush

Roast Garlic & Thyme Portobello Mushrooms

Green beans with Bacon Lardons

pinach & Artichoke Gratin