| Apertifs | |
|---|---|
| Elderflower + Lemon Zest + Bay Leaf | 4.00 |
| Laquesta Vermut +Tonic Water | 7.00 |
| Extra Dry White Port + Tonic | 7.00 |
| Txomin Txakolina 2017 | 8.00 |
| Food | |
|---|---|
| Sceal Sourdough Bread + Butter | 3.00 |
| Belle di Puglia Olives | 4.00 |
| Valencia Almonds | 4.00 |
| Lamb Scrumpet, Lovage Mayonnaise, Herb Salt | 7.00 |
| McNally's Farm Leaves, Dandeloin Vinaigrette, Carlow Sheeps Cheese | 7.00 |
| Sceal Sourdough Bread, Whipped Gubben LLardo, Garden Peas, Chervil | 9.00 |
| Sceal Bread, Calabrian Nduja, Macroom Buffalo Ricotta, Yellow Peach | 11.00 |
| Grilled Goatsbridge Trout, Smoked Creme Fraiche, Herb Oil, Juniper | 12.00 |
| Pot Roasted McNally's Pointed Cabbage, Onion Sauce, Crispy Sourdough, Dillisk Ash | 13.00 |
| Hereford Onglet, Grilled Garlic Scrapes, Anchovy Emulsion | 15.00 |
|
Charcuterie Selection Gubbeen Pistachio Salami, Gubbeen Venison Salami, Gubbeen Sun Dried Tomato Salami, (served with Pickled McNally's Gherkin and Sceal Bread) |
15.00 |
| Lemon Verbena Curd Mousse, Marinated Strawberries, Winter Savoury Shortbread | 8.00 |
|
Cheese Selection (choose 3) Boyne Valley Ban, Killeen Goat, Carlow Sheep, Mount Leinster, Crozier Blue (served with Linseed Crackers and Prune Compote) |
12.50 |
Last food orders @ 9:45pm – Last drink orders @ 11pm.
A discretionary service charge of 12.5% is added to parties of five and above.
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