Christmas À La Carte Menu

Roast bell pepper puree, watercress, pine nuts, dry-aged pork lardons

West Cork rope mussels steamed A La Crème, white wine, garlic, cream, flat leaf

Marie Rose: European style cocktail sauce

American style, tomato, horseradish, lemon & vodka

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 bread

Irish fish and shellfish, creamed broth

Herb crème fraîche

Baby Gem, parmesan, crisp bacon, shrimp or cajun chicken

Mulled pears, caramelised figs, toasted hazelnuts, chicory & tarragon leaves

4 rock oyster sesame seaweed, Asian dipping sauce, miso mayo

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.

Howth smoked Irish organic salmon, Dublin Bay prawn cocktail, Rock oysters, traditional accompaniments

Chargrilled tiger prawn, Pan-roast Irish brown crab claws, Steamed West Cork mussels, white wine, garlic cream

Howth smoked Irish organic salmon, Shrimp and Dublin bay prawns, Rock oysters, traditional accompaniments

Grilled Irish lobster, Irish brown crab toes, Pan-roast Irish brown crab claws, Steamed west cork mussels, white wine, garlic cream

Whole Dover sole, lemon butter, choice of side

Seared fillet, mussel & clam lemon cream, saffron fish cakes, tender stem broccoli

Pan seared fillet, parmesan & truffle polenta, cauliflower puree, wild mushroom fricassee

Chargrilled skewered monkfish fillet & tiger prawn warm Niçoise salad, chimichurri dressing

Irish fish and shellfish, creamed vegetable broth, cheddar mash

Beer battered cod, minted pea purée, tartar sauce

Thermidor sauce (with or without Gruyère cheese)

Garlic and herb butter, herb butter baby potatoes

King scallops, gruyère cream and mash, samphire

Centre cut, shallot mash, seasonal vegetables

Centre cut Prime Rib, shallot mash, seasonal vegetables

Marrow butter Garlic & herb butter Pepper sauce

Confit Irish duck leg, Guanciale Puy lentils, honey roast roots Poached egg, Béarnaise sauce

Sprout & sage fricassée, braised Paris brown mushrooms Beetroot gel

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 principles and goals of Calvisius. Explore each of our 3 unique caviars, the nuanced flavours derived from each sturgeon. Accompanied by the classic warm blini’s, chives, crème fraîche, 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.

Gingerbread ice cream & DWD whiskey Crème Anglaise

Rum-soaked brioche, caramelised orange butter sauce, rum & raisin ice cream

Coffee & Joconde layers, ganache & butter cream

Passion fruit mousse, bitter chocolate sauce, mango sorbet

Yoghurt mousse & strawberry gel encased in white chocolate Sumac & berry gelée

Vanilla and chocolate tuile