Wallace's Taverna

Wallace's Taverna, 24 Ormond Quay Lower, Dublin 1, D01 T663

Lunch A La Carte

Antipasti / Starter
Caprese di Bufala con prosciutto (c) (v)
Fresh buffalo mozzarella from Campania, vine tomatoes, basil, EVO oil and thinly sliced Parma ham
8.85
Prosciutto di cervo e Occelli
Venison ham and artisan Occelli cheese from Langhe with ligurian taggiasche olives and warm focaccia
8.75
Tagliere "Italian Quarter"
A great selection of artisan cured meats and cheeses, homemade grilled vegetables, breads olives and moreā€¦
14.75
Gamberi bardati con spalla di maialino
Gambas wrapped in cured ham shoulder, cream of black chickpeas with rosemary and polenta chips
9.85
Burratina di Andria (v)
Burrata cheese from Andria, aubergine cream, Cantabrian anchovy and rosemary flavoured black bread crust
8.95
Fagottino (v)
Baked goat cheese in pizza dough topped with cinnamon and tomato jam, with toasted pinenuts
6.95
Tagliere "Italian Quarter"
A great selection of artisan cured meats and cheeses, homemade grilled vegetables, breads, olives and more
13.55
Rotolini Di Bresaola(c)
Rolls of cured beaf from Valtellina, with artisan goat cheese, rocket, dressed with citronette
8.95
Primi / Paste ~ Risotti
Rigatoni di Gragnano all'Amatriciana
Large artisan tube pasta with pancetta, tomato sauce, hint of chilli and pecorino cheese
12.15
Spaghettoni di Gragnano alla Carbonara
Thick artisan spaghetti with pancetta, fresh eggs, pecorino cheese and black pepper
12.35
Paccheri con cozze, carciofi e "cucinci"
Paccheri di Gragnano, mussels, globe artichokes, and "cucinci" capers from Pantelleria
14.85
Ravioli di cinghiale
Handmade wild boar ravioli with Piennolo tomatoes from Vesuvio and taggiasche olives
13.75
Pappardelle di Camerino al ragu' di agnello
Egg Pappardelle from Camerino with a slow cooked lamb ragu'
14.25
Orecchiette al peperone crusco (v)
Dried IGP peppers from Senise and organic flour orecchiette pasta with caciocavallo cheese and dehydrated seasonal vegetables
13.95
Risotto alla crema di rape rosse (c) (v)
Acquerello rice with creamed Verzin "Occelli" (artisan blue goat cheese) and diced pears
13.95
Secondi / Main Courses
Sella d'agnello (c)
Lamb rump marinated in Garbagnina cherry Ale and cooked at low temeprature, roman artichokes, chard and Ciliegiolo wine caramel
22.45
Spigola
Panfried seabass, cream Castelluccio lentils from Norcia, shellfish foam and hazelnut oil
17.85
Add an extra side to your main
Rosemary baby potatoes / Rocket, cherry tomatoes & Parmesan salad / endive with anchovies, taggiasch 2.95

GLUTEN FREE PASTA AVAILABLE ON REQUEST/ (V) VEGETARIAN/ (C)
ALL BEEF 100% IRISH

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