2 Courses €39 | 3 Courses €45
Available Monday - Friday 5 - 6pm Saturday & Sunday 1 - 5pm
Appetisers
Wexford potato & Watercress Soup V
Wild garlic & pea pesto
Rope Mussels
West Cork rope mussels A la Crème, white wine, garlic cream, flat leaf
Scallops (€3 supp)
Roast bell pepper purée, watercress pine nuts & dry aged pork lardons
Seafood Chowder
Irish fish and shellfish, creamed broth
Caesar Salad
Baby gem, parmesan, crisp bacon, Cajun chicken or shrimp
Oyster Selection (4 rock oysters)
Sourced from our coastal waters, served with raspberry mignonette, lemon, Tobasco.
Howth Smoked Salmon
Red onion, crisp capers, chive crème fraîche, brown soda bread
Entrées
Salmon
Pan seared fillet, purple cauliflower, champ, chive Beurre Blanc, squid ink tuile
Monkfish
Crip sugar pit bacon & roast monkfish fillet, wilted spinach, mussels, celeriac, apple & potato broth
Fish ‘n’ Chips
Beer battered cod, minted pea purée, tartar sauce
10 oz Rib Eye (€15 supp)
Peter Hannan’s Salt Aged Beef, shallot mash and seasonal vegetables. Marrow butter, peppercorn sauce or garlic & herb butter
Chicken Supreme
Parisienne potatoes, baby leek, tarragon cream, rainbow carrots
Gnocchi V
Sprout & sage fricassée, braised Paris brown mushrooms, beetroot gel
Desserts
Vegan Chocolate Fudge
Dark Chocolate fudge cake, peanut gel, Dark chocolate gelato, caramelised banana
Key Lime Tart
Lime curd, Chantilly cream, Pistachio ice cream, lime gel
Passion Fruit
Passionfruit mousse, bitter chocolate sauce, mango sorbet
Selection of Wexford Ice Cream
Vanilla and Chocolate tuile
Irish Cheese Board (€5 supp.)
Cranberry and hazelnut crackers Spiced apple chutney
