Open from 11am - 10pm Tuesday - Saturday
| Starters, Antipasto and Salads | ||
|---|---|---|
| Home Made Soup of the Day | 5.00 | |
|
Wild Duck and Mushroom Arancini Risotto Balls with Duck & Wild Mushrooms and D.O.P Buffalo Mozzarella |
9.50 | |
|
Michael’s Antipasto Plate (Small) Spanish Beef Cecina, Bresaola, Sheridan’s Cheeses and Olives, Stuffed Red Peppers and E.V Fontodi Olive Oil |
8.50 | |
|
Antipasto Della Casa Antipasto Plate of Pastrami, Cecina, Bresaola, Sheridan’s Cheeses and Olives, Stuffed Red Peppers and E.V Fontodi Olive Oil |
9.50 | 14.50 |
|
Crab Salad Lambay Island Crab Meat - Direct from the Local Boats in Citrus Aioli with Avocado and Dill |
11.50 | |
|
Soft Shell Crab Fritti Tempura of Soft Shell Crab with an Asian Dressing & Lime Aioli |
9.90 | |
|
Warm Winter Salad of Bacon & Butternut Squash With Toasted Pine Nuts, Honey Dressed Leaves & Pecorino |
8.90 | |
|
Old School Crispy Brie Irish Brie with Autumn Berry Compote and Roast Hazelnuts |
8.00 | |
|
Five Mile Town Goats Cheese & Parma Ham Bruschetta With Open Flame Roasted Red Peppers and Cherry Vine Tomatoes |
||
|
Solo Insalata Mixed Seasonal Green Leaves |
5.50 | |
| Nibbles | |
|---|---|
| Mozzarella Bocconcini | 4.25 |
| Mixed Sheridan’s Olives with Chilli & Citrus Olive Oil | 4.25 |
| Garlic & Mozzarella Flat Bread | 3.50 |
| Tenderstem Broccoli with Pine-Nut Butter | 3.25 |
|
Solo Insalata Mixed Baby Leaves in an Olive Oil & Balsamic Dressing |
3.95 |
| Dublin Bay Prawn & Wild Garlic Flat Bread | 6.90 |
| Roast Baby Potatoes with Irish Sea Salt and Rosemary | 3.95 |
| Seafood | |
|---|---|
|
Wild Irish Mussels (Small) In a Cococciola White Wine, Garlic & Lemon Cream |
9.25 |
|
Wild Irish Mussels (Large) In a Cococciola White Wine, Garlic & Lemon Cream, served with any side dish |
16.95 |
|
Seafood Linguine Dublin Bay Prawns, Wild Irish Mussels, Palourde Clams and Baby Squid in our House Marinara Sauce |
19.00 |
|
Grilled Dublin Bay Prawns and Irish Monkfish in a Chilli, Garlic, Caper and Cherry Tomato Sauce with Charred Lemons |
25.50 |
|
Butchers Block Our Steaks are Sourced and Aged From Kieran O'Mahony and Cooked Over An Open Flame |
|
|---|---|
|
9 oz Salt Cave Aged Fillet Steak Maurice Kettyle's Award Winning Beef Fillet, Served with Wild Mushroom Cream |
32.00 |
|
16oz Rib Eye Steak on the Bone Salt Cave Aged Rib Eye with Wild Mushroom Cream |
28.50 |
|
10oz Dry Aged Rib Eye Steak Charred on an open flame, a Juicy and Tender Cut with Immense Marbling |
23.50 |
|
Pasta Our Pasta is hand-made, using imported 00 Flour and Organic Irish Eggs. |
|
|---|---|
|
Nonna’s Spaghetti & Meatballs Irish Beef Meatballs, Marinara Sauce, and 18 month-old Parmigiano Reggiano with Spaghetti |
15.95 |
|
Agnolotti Parcels of Pasta filled with Mozzarella, Parmesan and Sun Dried Tomatoes, with a Crushed Cherry Tomato, Olive Oil and Balsamic Sauce |
15.50 |
|
Roast Chicken, Spring Leek & Mushroom Tagliatelle with Pine Nuts and Parsley |
18.50 |
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