STARTERS

Baked Southeast Scallops Gratin
Pan Roasted Wild Wicklow Pigeon with Seasonal Purées and Game Jus
Meyler’s Smoked Salmon, Crab Cream, Pickled Vegetable Salad & Lemon Confit
Pork Belly Rillette, Blackcurrant Infused Cornichons, Port Jelly, Sourdough Toast
Seasonal Starter

MAINS

Lightly Curried Panfried Monkfish Medallions, Provençal Sauce
Grilled Hereford Beef Fillet, Roasted Bone Marrow Croquette, Shallots, Café de Paris Butter
Seabass Fillets, Pickled Samphire, Tomato & Lime Dressing
Roast Half Duck, Fondant Potato, Heirloom Carrots, Black Cherry Balsamic Glaze
Seasonal Special

DESSERTS

Gateâux Opera
Gin Infused Acai Berry Pannacotta with Coconut Crumble
Hazelnut & Brown Butter Tart, Caramelised Pear, Vanilla Bean Ice Cream
Selection of Scúp Gelato Ice Cream
Selection of Irish & French Cheeses

All Main Courses served with potatoes and vegetables / side salad.
In case of allergies or intolerances please inform your waiter, Allergen information available.
Ingredients are sourced locally where possible. Beef is 100% Irish.
A Discretionary 10% service charge applies.