Dinner Menu
A la carte
Snacks
Small Plates
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Chicory, Walnut, Apple and Cashel Blue Salad 15
(6, 8C, 10, 12)
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Pressed Rabbit and Foie Gras Terrine 18
Prune Chutney, Toasted Sourdough (1A, 1B, 10, 12)
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Homemade Soup of the Day 8.50
DAYServed with Irish Soda Bread (1A, 6, 9)
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Confit Duck Pastilla 16
Chermoula, Pomegranate and Rocket Salad, Mint YogurtDressing (1A, 6, 10, 12)
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Classic Caesar Salad 16
Bacon Lardons, Parmesan, Sourdough Croutons(1A,3,4,6,10,12)
Large Plates
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8oz Fillet of Irish Beef 44
Bearnaise, Café de Paris Butter or Peppercorn Sauce (6, 9, 10, 12)
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Braised Lamb Shoulder 28
Navarin Style (6, 12)
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Wild Mushrom Risotto 24
Parmesan, Black Truffle Oil (6 ,12)
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Pan Fried Scallops 36
Cauliflower Puree, Buttered Kale, Brown Butter Hollandaise(6, 10, 12, 14)
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Pan Fried Seabass 28
Carrot Puree, Confit Fennel, Sauce Vierge (4, 6, 12)
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Sole Ala Meuniere 39
Capers, Shrimp, Lemon and Parsley Butter (2, 4, 6)
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Cote de Boeuf (for 2 sharing) 45 each
Bearnaise, Café de Paris Butter or Peppercorn Sauce (6, 9, 10, 12)
Sides
Desserts
Allergens
Cereals Containing Gluten –1 (1A Wheat, 1B Rye, 1C Barley, 1D Oats), Crustaceans – 2, Eggs – 3, Fish – 4, Soybeans – 5, Dairy – 6, Peanuts – 7, Nuts – 8 (8A Almonds, 8B Hazelnuts, 8C Walnuts, 8D Cashews, 8E Pecans, 8F Brazil Nuts, 8G Pistachios, 8H Macadamia, 8I Pinenuts) Celery– 9, Mustard – 10, Sesame – 11, Sulphites-12 Lupin – 13, Molluscs – 14