À La Carte

Seared scallops, sweet corn chowder, Chorizo shavings

À La Crème – white wine, garlic, cream & flat leaf

Steamed tomato, tiger prawn mousse, garlic butter, micro cress.

Dingle brown crab claws, lemon Beurre Blanc, Garlic, Samphire

Dry-aged in-house Irish beef fillet, Parmesan, truffle oil

Red onion, caper berries, chive crème fraîche, brown soda croutons

Crisp fried squid, chili & spring onion, miso & garlic mayo.

Irish fish & shellfish, creamed broth

Focaccia crisps, sour cream

Baby gem, Parmesan, crisp bacon lardons, Cajun chicken

Cured fennel, blood orange, air-dried beef tomato. Blackberry & thyme balsamic pearls.

Choice of oysters

Served over crushed ice
Howth smoked Irish organic salmon
Dublin Bay prawn cocktail
Rock oysters

Served over crushed ice
Howth smoked Irish organic salmon
Shrimp and Dublin Bay prawns
Rock oysters

Sole Meunière
(filleted at the table for you)
Whole Dover sole, lemon butter, choice of side

Tuna

Chargrilled tuna steak, three bean salad. Mango, mint & chilli salsa

Monkfish

Seared fillet, salt-cod brandade beignets, squash puree, purple cauliflower.

Sea Bass

Pan-seared fillet, mussel & coconut Thai curry cream, baby fennel, sweet potato, coriander oil.

Fish Pie
Irish fish & shellfish, creamed vegetable broth, Cheddar mash

Fish ‘n’ Chips
Beer battered cod, minted pea purée, Tartar sauce

Grilled Whole Irish Lobster
Thermidor sauce (with or without Gruyère cheese) or garlic & herb butter, baby potatoes

Coquilles St. Jacques
King scallops, Gruyère cream and mash, samphire

8 oz Fillet Steak
Chargrilled Centre cut fillet

10 oz Rib Eye Steak
Chargrilled Centre cut Prime Rib

Add surf to the turf, chargrilled tiger prawn

Chicken Supreme

Roast supreme, Boulanger potatoes, wilted spinach, broad beans, basil pesto cream.

Pappardelle V

Pappardelle pasta, wild garlic oil, sorrel leaves, toasted pine nuts, crisp shallots.

We invite you to experience, Ars Italica Calvisius Caviar, one of the most exquisite delicacies in world cuisine.
Produced in the clear spring waters of the Po Valley Italy. Sustainability, craftsmanship and quality are the pillars, the guiding principals and goals of Ars Italica.
Explore each of our 3 unique caviars, the nuanced flavours derived from each sturgeon. Accompanied by the classic warm blini’s, crème fraiche, chives, red onion, finely grated hen egg whites and yolk.

From the Star Sturgeon, Sevruga is known to have the strongest flavour profile amongst all of Soles Caviar, with rich and complex flavours of the sea with a slight touch of hazelnut.

The Russian Sturgeon brings a rich, nutty, and creamy caviar flavour which is so prized that it sets the standard in Caviar. Oscietra Royal exhibits notes of pear, butter and hazelnut with a bright, refreshing finish.

From the Adriatic sturgeon, one of three species originally from Italy, presents a bold flavour, of oyster and seaweed, with an iodized note, reminiscent of the sea.

Blanc de Blanc, Brut Nature, NV

Savor the sophistication of Champagne with our curated trio; the elegant La Cuvée Brut, sensual Rosé, and exquisite 2015 Vintage. A celebration of finesse, heritage, and artistry in every glass.

Belvedere Gibson, Grey Goose Twist, and Cîroc Dirty, served ice cold and perfectly paired with caviar. The crisp sharpness of vodka balances the rich, delicate flavour of caviar, making this a match made in culinary heaven.

Irish baby potatoes in herb butter

Fries V

Creamed potatoes

Sweet potato fries V

Baby Caesar salad

Tender stem broccoli, toasted almonds V

Dark Chocolate mousse, black cherry gel, chocolate meringue, Black cherry ice cream

Lime curd, Chantilly cream, Pistachio ice cream, lime gel

Sable biscuit, pecan praline, caramel sauce, vanilla cream

Mango mousse, passion fruit & mango salsa, coconut cream. Toasted coconut crumble

Vanilla and Chocolate tuile

Cranberry and hazelnut crackers, Irish black apple butter