TWO COURSE €22 | THREE COURSE €26
SUNDAY TO THURSDAY ALL EVENING // FRIDAY AND SATURDAY 'TIL 7PM
| Starters | |
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| Today's Soup | |
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Roaring Water Bay Rope Mussels Nduja and Fennel Cream, Crumbed Sour Dough |
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Crispy Squid Green Peppercorn, Soya and Ginger Dressing |
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Blood Orange and Red Quinao Salad Roast Sweet Potato, Sliced Avocado, Red Kidney Beans, Baby Leaves, Orange and Mustard Dressing |
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Spicy Free-range Chicken Wings Celery, Cashel Blue Cheese Dip |
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| Mains | |
|---|---|
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Roast Supreme of Corn-fed Chicken Buffalo Mozzarella, Crisp Parma Ham, Sun-blushed Tomatoes, Duck Fat Roast Potatoes, Tender-stem Broccoli, Pistachio Salsa Verde |
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Tagliatelle al Ragu Hick's of Dalkey Italian Sausage Ragu and Torn Buffalo Mozzarella |
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Wild Mushroom Panzerrotti Truffle Cream, Sun-blushed Tomatoes, Rocket |
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Pan-fried Seabass (€4 Supplement) Ballymakenny Violeta Potato Champ, Spinach, Sauce Vierge |
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RIBA Prime Beef Burger Smoked Applewood Cheese, Hick's Crispy Bacon, Beef Tomato, Baby Gem, House Relish, Chipotle Mayo, On a Caviston's Bakery Seeded Bun with House-cut |
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| Dessert | |
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Nutella Brioche and Butter Pudding Hazelnut Ice-cream, Crème Anglaise |
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Chocolate Brownie Vanilla Ice-cream |
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Vanilla Crème Brulee Frutti di Bosco Ice-cream |
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Lemon Posset Shortbread, Raspberries |
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Vanilla and Passionfruit Cheesecake Raspberry Tuille |
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| Selection of Italian Ice-creams | |