November Lunch Menu

Lunch Menu


Small plates €9 Main course €16 * Dessert €7


Guinness bread with fennel butter 7,8,10,12. €2.50


Small plates


Risotto of chorizo, roasted red peppers, soft herbs & chili 3,4,5,7,11.


Gratin of prawn, spices & Guinness crumbs, endive salad 3,4,5,6,7,9,10,11,12.


Boilíe goat’s cheese pot, fermented fennel, brioche, basil & beets crumb, pea shoot micro herbs, cherry puree 6,7,8,9,10,11,12.


Wicklow duck liver crème with lime & pistachio, caramelized red onion, McCloskeys toast 2,6,7,8,9,10,11,12.


The vintage kitchen Cajun seafood chowder 3,4,5,7,8,9,10,11,12.



Main Course


Roasted Paris brown mushrooms, crisp cheese & black sesame seeds, gorgonzola & spinach fricassee, chive potatoes 7,9,10,11,12.


Seafood, puffed pastry, Cajun potatoes 3,4,5,6,7,9,10,11,12.


Paupiette of sole with smoked salmon, pea pot, Bouillabaisse reduction, gratin of potato 3,4,5,6,7,8,9,10,11,12.


Shoulder of pork wrapped in chicken skin with truffle gnocchi 6,7,8,9,10,11,12


Confit of duck leg, balsamic & orange potatoes, caponata & tomato crumbs 6,7,8,9,10,11,12


Seared salmon, shellfish & rope mussel velouté, samphire, smoked cod brandade 3,4,5,6,7,8,9,10,11,12


 To finish


Half-baked chocolate cake, vanilla ice cream 6,7,8


Set vanilla & raisin, strawberry, basil & balsamic pulp, ginger crumble, limoncello ice cream 6,7,8


Selection of farmhouse cheeses, apricot jam, apple, grapes & crackers (€5 supplement) 6,7,8


Selection of ice cream & sorbets 1,2,6,7

Numbers beside menu items represent allergens from the above picture. 1 being peanuts & 14 being sulphur dioxide.

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