SEASONAL MENUS
- 3 OR 6 FLAGGY SHORE DAINTIES
mignonette dressing
- 3 OR 6 FLAGGY SHORE DAINTIES
oysters Rockefeller
- OSCITERA CAVIAR 30G
crème fraîche, chives, crisps,
Ballmakenny potato blini - OSCITERA CAVIAR 10G
crème fraîche, chives, crisps,
Ballmakenny potato blini
ROASTED KING SCALLOPS
butternut squash, king oyster mushroom, chicken jusIRISH BEEF FILLET TARTAR
potato with beef tallow, parsley mayonnaise, picklesSEA TROUT PASTRAMI
Teeling Whiskey and mustard crème fraîche, chive scone,
parmesanDUBLIN BAY LOBSTER RAVIOLO
spinach, tarragon & duck consomméWILD MUSHROOM TARTELETTE
friseé, shallot dressing, onion gel
FLAMED STONE BASS
Gubbeen chorizo, puy lentil cassoulet, parsley
SMOKED BURRATA SALAD
tomato, Basil, olive oil, focaccia
WICKLOW VENISON CARPACCIO
plum purée, pickle walnuts, crispy artichoke, plum dressing
FROM THE FLAME GRILL
- JOHN STONE IRISH BUTCHER
- STRIP STEAK / 8OZ
- FILLET / 8OZ
- FILLET / 6OZ
- SKIRT STEAK
- RIB EYE STEAK / 8OZ
- MARKET WHOLE FISH
- HALF IRISH CORNFED CHICKEN
SHARING FOR TWO
SEA TROUT PASTRAMI
Teeling Whiskey and mustard creme fraîche, chive scone, parmesanJOHN STONE TOMAHAWK STEAK
baked potato, watercress, Gubbeen cheese sauce
MAINS:
GRILLED TIGER PRAWNS
prawn demi glace, watercress, lemon gelMISERY HILL BEER BATTER HAKE
warm tartar sauce, crushed peas, lemon, cut chipsBARLEY RISOTTO
squash, pumpkin seed tuileROAST WICKLOW VENISON
parsnip purée and vanilla, Sicilian plums, morels sauce, salsifyIRISH TURBOT
clam chowder, baby fennel, potato, dillCABAGGE RAVIOLO
duxelles, lemon thyme sauce
SIDES
POLENTA CHIPS
Mojo rojo sauceAUTUMN GREEN SALAD
Villa Manodori balsamic vinegar, cold pressed olive oilCHAMP MASHED POTATOES
with Glenillen butterAUTUMN GREENS
Nduja dressing, crumble
IRISH FARMHOUSE CHEESE
Pear and elderflower compotte, sweet and sour grapes and homemade crackers.
WICKLOW BLUE – cow’s milk
Co. Wicklow
A mild, creamy blue brie cheese, balancing the strength of a blue cheese perfectly with the character of our own Irish milk. A deliciously creamy seductive brie cheese, with distinct blue veins causing an exciting flavour to the pallet to be enjoyed.CORLEGGY HARD GOATS l- goat’s milk
Co. Cavan
A typical Irish Goats Cheese because the goats graze the rich pasture and eat more grass than their southern European cousins – That makes for sweeter milk and in time cheese. 8 weeks to 4 months matured depending on season weather & humidity.MOSSFIELD GOUDA – cow’s milk
Co. Offaly
Mossfield Organic Farmhouse Cheese is made from pasteurised cow’s milk. It’s a semi-hard cheese with a smooth, pale yellow paste. Gouda style, its flavour is creamy and sweet when young, with a more pronounced, deeper flavour when mature.CAIS NA TIRE – sheep’s milk
Co. Tipperary
Cais na Tire is a hard sheep milk cheese, loosely based on the tomme cheese recipe. It is sweet with caramel like tones. It is very suitable as an alternative to Parmesan cheese but also great on a cheese board or for melting.
DESSERTS
CACAO
Manjari 64% single origin chocolate mousse, spiced blood orange, feuilletine, hazelnut glazePUMPKIN PARFRAIT
Rye financier, oat maple crumble, pumpkin gel, spiced raisin, yoghurt sorbetCHEESECAKE
Ardsallagh goat cheese cake, ginger crumb, burnt apple purée, poached apple, fig ice creamPANNA COTTA
Vanilla panna cotta, gooseberry, pan de piece, honey & elderflower ice
Kindly be aware all menus are sample and subject to seasonal changes