Menu 30 euro / choose a dish from each section
| ANTIPASTI / STARTERS | |
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Salmone Irlandese Burren cold smoked organic Irish smoked salmon over oak with toma of goats' cheese and Sicilian capers |
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Involtini di bresaola Dry aired bresaola beef filled with goat cheese and Helen Gee's honey |
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Bruschetta con pesto, caprino e peperoni (v) Bruschetta with home made pesto, goat cheese and char grilled peppers |
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| PASTA / RISOTTO / SECONDI | |
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Risotto con salmone Carnaroli risotto with cream of spinach, Burren's organic cold smoked salmon over oak and hint of citrus |
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Pasta al nero di seppia con frutti di mare (e) Squid ink pasta with Doran's calamari, king prawns, hake, chilli flakes and cherry tomatoes. |
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Ravioli del Plin (e) Mignon beef and pork ravioli with slow cooked ragu' of Gilligan's Hereford Irish beef |
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Panzerotti Panzerotti ravioli filled with forest mushrooms/ Grana Trentino DOP fonduta and truffled olive oil (v) (e) |
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Petto di pollo Saltimbocca Irish chicken breast, prosciutto ham, sage and oak aged Siclian Marsala sauce, served with rosemary roast potatoes served with rosemary roast potatoes |
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Rib eye (€7 extra) Chargrilled Gilligan's Hereford Irish rib eye, cut thick and served with Grana Trentino DOP petals, rucola leaves, fig balsamic jus, and rosemary roast potatoes |
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| DOLCI / DESSERT | |
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Tiramisù al Vinsanto Tiramisu' prepared with aged Tuscan Vinsanto |
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Tortina di limone con gelato alla vaniglia Lemon drizzle cake with Italian vanilla ice cream |
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