Chef Denis Mitiajev

Scallops with polenta cured cucumber grapefruit beureblanc grapefruit segments basil

Black pudding croquette with hollandaise sauce crispy bacon quail egg, babe salad leaves

Crab avocado salad in parmesan cup with citrus Essence

Gambas Al Pill Pill Tiger prawns in panko breadcrumbs and curry aioli served with, artisan bread and salad microgreens and edible leave

Pistachio stuffed fromage frais caramelised almond tuile with pickled strawbery

Ruffle Arancini with Romesco Sauce, Feta, and Rocket

Crispy pea and mint Fritter Picco de gallo,avocado butter,pea puree (vegetarean))

Baked Camembert with grapes celery, candied nuts and garlic butter brioche

Buratta salad parmaham with hairloom tomatos and basil balsamic reduction Tulie

Duck Liver Pâté with Poached Pears, Red Wine Reduction, and Herb Focaccia

Chicken Ballotine corn puree ,spinach, mushroom cream sauce ,crispy shallot

Chicken supreme with Dauphinoise potatos and red wine jus sweet potato puree green peashoots

Duck Breast with cabbage puree, chicory fondant potato star anise sauce

Rib eye steak burned shallot puree, fondant potato tender steam brovoli bernaise sauce

Aubergine Parmigiana baked aubergine with rich tomato and basil sause ,mozarella and parmigiano(V)

Bouillabaisse: A rich, traditional French seafood stew made with sea fish, mussels, and shrimp, flavorful sauce rouille and toasted bread for dipping

Ratatouille Mille Feuille Thinly sliced layers of zucchini, and eggplant, baked with herbes de Provence and drizzled with a light tomato coulis. A side of Parmesan Polenta (v)

Braised lamb shank with carrot ginger puree rosmary jus and creamy mash potato with truffle infusion

Mediteranean vegetable filo parcel with a hazelnut and mushroom cream sauce

Corn-fed chicken coq au vin sauce pommes anna potato red wine jus

Rack of lamb with honey roasted parsnips, minted mash and blackberry jus

Pan fried sea bream citrus tiger prawns macadamia Dukkah ,and petit pois parisian potatos

Crispy Pork Belly dauphinoise potato, cauliflower puree, black pudding crumble,rosemary jus

Surf and turf monkfish and lamb with ratatouille veg and red wine sauce

Sous-vide Salmon with Pommes Anna(potato) Avocado Espuma, and Citrus Beurre Blanc

Ried Cod with cauliflower puree and rosti potato served with sauce verge

Almond and pear tart with anglaise sauce custard and ice creram

Chocolate delice with honey comb and white ginger stem chocolate mouse

Lemon cheese cake vanilla Berrys compote

Artisan Irish Cheese Platter A selection of handcrafted Irish cheeses, such as Cashel Blue, Gubbeen, Durrus

Buratta salad with hairloom tomato sun dried tomato bread balsamic reduction

Open Crab Ravioli Crispy Calamari Piquante Peper Cream and buttered samphire

Roasted portobelo mushroom with goats cheese on bed of bechamel sauce

Parma Ham & Melon Carpaccio with Balsamic reduction

Scallops with salsa verde ,crispy pancetta and ,red peper pesto

Gamberi alla busara - prawns in tomato sause served with lemon sourdough and salad leaves

Arrannchini risotto balls with salad and roasted tomato sauce picorino

Parmaham Burrata, Roast Vegetables , Cherry Tomatoes And Pine Nuts trufle dresing

Mackerel, delicately marinated in a citrus-infused escabeche

Fresh spaghetti with mixed seafood, garlic, white wine & cherry tomato sauce

Lamb Chops with Pistachio-Mint Pesto Served with sun-dried tomato roast potatoes

Aubergine Parmigiana (V) Layers of roasted aubergine, basil tomato sauce & melted mozzarella

Chicken Cacciatore With Polenta and tomato sauce

Cannelloni Vegetariana (V) Spinach & ricotta pasta with warm Romesco sauce and basil oil

Home made Linguiny with pancetta and carbonara sauce parmesan

Lamb Meatballs , In Fresh Basil Tomato Sauce and papardelle pasta

Chicken Milanese & Spaghetti Pomodoro Crispy golden chicken cutlet served with a slow-cooked tomato & vodka cream sauce, finished with basil and Parmigiano-Reggiano

Fiorentina T-Bone Steak Rosemary potatoes salsa verde roasted lemon Peppercorn jus on request

Black Truffle Butter Tagliatelle with Crispy Guanciale

Herb crusted rack of lamb paired with succulent pork belly confit, served with roasted Mediterranean vegetables, and finished with a rich Barolo and rosemary jus

Wild mushroom risotto with fresh herbs ,parmesan and parsnip crisps

Classic tiramisu with chocolate sauce

Peach tart with vanila bean ice cream edible leaf

Panna cotta ,caramel sauce and fresh berries

Ricotta orange cheesecake with berry coulis

Crema Catalana custard infused with citrus and cinamon

Chocolate delice with honeycomb and white ginger stem chocolate mouse

Scallops with pea puree ,crispy panchetta lemon gel

Organic salmon fish cakes served with lemon aioli, pickled shallots, and a salad of dressed mixed leaves,

Crispy pea and mint Fritter Picco de gallo,avocado butter,pea puree (vegetarean))

Caught mackerel, delicately marinated in a citrus-infused escabeche

Jerusalem Artichoke & Truffle Soup Creamy and earthy soup with truffle essence

Chicken roulade with Clonakilty black pudding and roasted asparagus mushroom sauce

Beef crostini with caramelised onion and horseradish home-made Aioli

Potted White Crab Meat Delicately seasoned with citrus zest, sea salt, and spiced clarified butter, served chilled with warm sourdough crisps and a touch of lemon-chive butter

Velvety Atlantic Seafood Chowder with House-Baked Irish Brown Bread

Baked Camembert with grapes celery, candied nuts and garlic butter brioche

Chicken and wild mushroom volauvent in white wine sauce

Clonakilty black pudding crocket with smocked chedar cheese microcress mustard dressing quail egg

Cesar salad with creamy garlic cesar dressing , parmesan , bacon, croutons

Cured torched beetroot salmon with celeriac remoulade and beetroot gel, crisp bread

Roasted Salmon Fillet is Served with saffron-infused fondant potato, a rich tomato fondue, microgreens

Roast breast of Irish corn-fed chicken, coq au vin sauce, butternut grattan

Thyme roasted rump of Wicklow lamb, ragout of white beans with garlic, celeriac dauphinoise and roasting juices

Baked cod with soft herb crust, pan fried potato, capers semi dried tomatos ,spinach, tarragon veloute

Rib eye steak burned shallot puree, fondant potato tender steam brovoli bernaise sauce

Chicken supreme rich Coq au Vin reduction, served with creamy butternut squash gratin and glazed baby vegetables

Braised lamb shank with carrot ginger puree rosemary jus and creamy mashed potato with truffle infusion

Crispy Pork Belly dauphinoise potato, cauliflower puree, black pudding crumble,rosemary jus

Braised feather blade beef carrot puree tenderstem broccoli, red wine jus celeriac mash

Monkfish wrapped in smocky bacon , accompained by sweet braised fennel topped with smocky foam

Chicken gordon bleu with trufle mash rosmary jus green veg

Brownies with chocolate sauce strawbery

Apple tart with homemade ice cream

Sticky toffee pudding caramel sauce

Bread and butter pudding with custard

Lemon cheese cake vanilla Berrys compote

Foie Gras with sourdough toast and babe leaf salad

Classic French onion soup, gruyere crouton and parsley

Chicken roulade with basil ,parmaham and dolphinose potato wine sauce

Pistachio stuffed fromage frais caramelised almond tuile with pickled strawbery

Caprese salad with mozarella and hairliom tomato basil caviar

Line-caught mackerel, delicately marinated in a citrus-infused escabeche

Beef bourguignon with cauliflour mash and tendersteam brocolie

Rack of Lamb with French Trimming and Confit of Belly Served with Mediterranean Vegetables and a Rich Barolo Jus

Roasted chicken breast and pancetta chipolata pulled thigh roulade, mustard lemon Gravy, roasted new potatoes ,carrot orange puree , sugar snaps

Braised lamb shank with carrot ginger puree rosemary jus and creamy mashed potato with truffle infusion

Baked salmon with fondant saffron braised potato citrus Beurre Blanc

Pan fried sea bream citrus tiger prawns macadamia Dukkah and petit pois tomato fondue sauce

Confit leg of duck with trufle infused mash , braised red cabage and plum sause

Steak au Poivre celeriac Puree Charred leeks cognac Cream Sauce

Butternut squash spiced with Moroccan spiced couscous, lemon and Mediterranean veg [vegetarean]

Vanilla Cream brulee with almond sable biscuit and blueberry compote

Almond and pear tart with anglaise sauce ad homemade icecream

Chocolate late brownie with mascapone cream and fresh strawbery gel

Cheesecake au Citron et à la Fraise (lemon and vanilla cheesecake, strawberry coulis)

Caramelised Apple Tart (Tatin) warm glazed apple tart with vanilla ice cream

Local honey panna cotta with pistachio crumble and orange zest

Chocolate delice with white ginger chocolate mouse and honeycomb