Starters

Pata Negra with foie gras mousse

and sweet citrus dressing

€26

Langoustine carpaccio and poached frog’s legs

with garlic panna cotta and snail caviar

€28

Roasted scallops with duck consommé,

cucumber and perle caviar

€24

Ravioli of lobster and Clare Island salmon

with a lemon grass velouté

€25

Truffle and parmesan risotto

with a rocket salad

€22

Roasted King crab with tomato and pineapple,

yoghurt and coconut cream

€26

Salad of cured Clare Island salmon

with honey and tea jelly, beetroot and orange salad

€19

Caramelised medallion of pig’s trotters

with French onion soup and Alsaçe bacon

€21

Main Courses

Pan roasted seabass with crisp chicken wings,

crayfish, bok choi and a smoked bacon sauce

€40

Grilled turbot with pickled garlic,

ruby shallots, roasted figs and a cep cream

€42

Poached black sole and a roasted scallop

with fennel salad and vanilla butter

€40

Pan roasted halibut with King crab cannelloni,

spiced aubergine, parmesan fritter and pepper emulsion

€42

Assiette of veal with pressed potato,

carrot and ginger, five spice sauce

€42

Dry aged Tipperary beef fillet with a swede fondant and

potato and gruyere croquette, Madeira sauce

€49

Squab pigeon with red wine artichoke purée,

pigeon ravioli and borlotti bean cappuccino

€40

Roast breast and confit leg of duck with walnuts,

date purée, baby navet and espresso sauce

€40

Please note that this menu may change