Available daily.
Download MenuAppetisers
Cauliflower puree, smoked black pudding. Crisp pancetta.
À La Crème – white wine, garlic, cream flat leaf
Red Thai Curry – coconut milk, coriander, red chili
Saffron Cream, roast Chorizo
Choose from:
Marie Rose: European-style cocktail sauce
American style: Tomato, horseradish, lemon & vodka
Sesame seared tuna loin, Ponzu dressing, Sweet chili pickled cucumber & spring onion
Crab claws, Connemara oysters, Dublin Bay prawns, shrimp, West Cork mussels, clams, Howth smoked salmon, smoked mackerel Rillettes
Dingle brown crab claws, lemon Beurre Blanc, Garlic, Samphire
Dry-aged in-house Irish beef fillet, Parmesan, truffle oil
Red onion, capers berries, chive crème fraîche, brown soda bread
Irish fish & shellfish, creamed broth
Chive pesto
Baby gem, Parmesan, crisp bacon Shrimp or Cajun chicken
Cured fennel, blood orange, air dried beef tomato, Blackberry & thyme balsamic pearls
Oysters
4 rock oysters, sesame seaweed, Asian dipping sauce, Miso mayo
Select your personal favourite or an assortment of your choice Served with a raspberry.
Mignonette, Lemon & Tabasco.
Oyster selection will vary nightly
David Keane in Letterfrack allows us the opportunity to serve this rare delicacy, with sweet and creamy notes, and a touch of earthiness
Sourced from County Louth, very rich distinctively sweet and slightly nutty flavour
Grown on the west coast of Ireland for a delicious straight-from-the-sea taste
As on the Galway Bay, the flavour is big bold ocean sea salt upfront, seaweed notes in the middle and a dry finish on the palate
Seafood Towers
Served over crushed ice
Howth smoked Irish organic salmon
Dublin Bay prawn cocktail
Rock oysters
Served steaming hot
Chargrilled Tiger Prawn
Pan-roast Irish brown crab claws
Steamed West Cork mussels, white wine, garlic cream
Served over crushed ice
Howth smoked Irish organic salmon
Shrimp and Dublin Bay prawns
Rock oysters
Served steaming hot
Grilled Irish lobster
Pan-roast Irish brown crab claws
Steamed West Cork mussels, white wine, garlic cream
Entrées
Sole Meunière
(filleted at the table for you)
Whole Dover sole, lemon butter, choice of side
Halibut
Seared fillet, warm seashore herb & citrus niçoise, Black olive tapenade
Monkfish
Roast fillet, chorizo & fine herb risotto arancini. Charred asparagus, caper beurre blanc
Sea Bass
Pan seared fillet, purple potato, cauliflower puree, Oyster tempura
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
Crab & Courgette Linguine
Mussels, cockle & Dingle crab velouté, olive tapenade, tomato concassé, Parmesan tuile
Peter Hannan’s Salt Aged Beef. Dry aged for a period of 28 – 45 days, concentrating flavour and producing totally unique and multi-award-winning beef. All our beef is 100% Irish and fully traceable to source
8 oz Fillet Steak
Centre cut, shallot mash, seasonal vegetables
10 oz Rib Eye Steak
Centre cut Prime Rib, shallot mash, seasonal vegetables
Steaks are served with a choice of marrow butter, garlic & herb butter or pepper sauce.
Add surf to the turf, chargrilled tiger prawn
Chicken Supreme
Parisienne potatoes, baby leek, rainbow carrots, Tarragon cream
Risotto V
Fine herb & Italian cheese arborio, sautéed kale, wild mushrooms, beetroot gel.
Caviar
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.
Caviar Companions
Considered a classic pairing in caviar connoisseur circles. The delicious complex taste of the caviar is beautifully enhanced by the finest 100 % Chardonnay, Laurent-Perrier Champagne
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.
Side Dishes
Irish baby potatoes in herb butter
Fries V
Shallot mash, seasonal vegetables V
Sweet potato fries V
Baby Caesar salad
Tender stem broccoli, toasted almonds V
Desserts
White chocolate & coffee ganache, Guinness sponge Cacao nibs, toasted almonds, Guinness gel
Lime curd, Chantilly cream, Pistachio ice cream, lime gel
White chocolate & strawberry mousse
Vermouth cured strawberries, vanilla mascarpone
Baked vanilla cheese pudding, strawberry gel
Orange zest & segments
Vanilla and Chocolate tuile
Cranberry and hazelnut crackers, Irish black apple butter
