Sample Menu 2023
EARLY EVENING MENU
2 Course · €31.00
3 Course · €36.00
Available
17.00 – 18.30 — Wednesday – Saturday
18.00 – 19.30 — Sunday
House made Sourdough
TO START
Squid Ink and Parmesan Risotto, Crispy Squid, Saffron, Fennel Salad – €12,50
Cais na Tire and Little Gem, Salad Cream, Iona Farm Beets, Croutons – €10,50
Ham Hock, Higgin’s Smoked Pudding, Hazelnut Dukkah, Bramley Apple Chutney – €11
House Cured Salmon, Salt Cod Cake, Dill, Goastbridge Caviar, Ponzu Mayonnaise – €12,50
MAIN COURSE
Salt Marsh Duck Breast, Jerusalem Artichokes,Hispi Cabbage,Blackberry and Citrus – €26
Braised Black Angus Ox Cheek, Salt Baked Celeriac, Herb Crumb,Roasted Onion – €28
Roasted Atlantic Cod, Lissadel Mussels and Cockles, Parsnip, Sprouting Broccoli, Miso – €27
Wild Wicklow Venison,Hokkaido Pumpkin,Horseradish,Aged Cherry Balsamic – €29
Housemade Ricotta and Parmesan Gnocchi, Garryhinch Oyster Mushrooms, Poached Egg – €24
SIDES €4.50 Each
Organic Cauliflower and Parmesan Gratin · Green Beans with Mustard Butter · New Potatoes and Garlic Butter · Golden River Farm Salad
DESSERTS
Greengage Plum and Frangipane Tart, Cherry Gel, Cinnamon Ice Cream – €8
Dark Chocolate and 5 Spice Fondant, Whiskey Caramel, Coconut Sorbet – €8.5
Young Buck Blue Cheese, Sourdough Cracker, Quince – €10
Passion Fruit and Cream Cheese Mousse, Nut Crumble, Fresh Passion Fruit – €8
Also Check Our Daily Specials on the Blackboard or Ask your Waiter
An optional 12.5 % Service Charge applies to tables of 6 people or more