LUNCH MENU
April 2019

Available Friday and Saturday 12pm – 3pm

 

To Share
All Served with Lavoche Crackers

Charcuterie Board – 12
Prosciutto, Speck, Bresaola, Salami

Irish Cheese Board – 12
Cratloe Hill Sheep, Cashel Blue, Cooleeney Brie, Chutney

Sharing Charcuterie & Cheese – 23
Olives, Sundried Tomatoes, Cornichons, Chutney

 

Soup, Sandwich & Salads

  • Fresh Tomato and Basil Soup, Puffed Wild Rice, Basil Oil – 6
  • Toasted Cheese Sandwich on Sourdough with Killbeggan Whiskey Cheddar, Bechamel, Spring Onion. On the side: Baby Gem Lettuce, Caesar Dressing, Bacon Crumb – 6.50 | add Fries – 2.50 | add Soup – 3.50
  • Salad of Crisp Vegetables, Feta Cheese, Tomato, Lemon & Cream Cheese Dressing – 10
  • Chicken Caesar Salad, Charred Baby Gem Lettuce, Bacon Crumb, Aged Parmesan – 15

 

Neighbourhood Favourites

  • Zing Calamari – Crisp Squid Rings, Zing Ginger & Soy Dressing, Citrus Aioli – Medium – 10 | Large – 16 | add Fries – 2.50
  • Beer Battered Haddock & Chips, Pea Puree, Tartar Sauce, Lemon – 17
  • Fresh Pappardelle Pasta, Sauteed Mushroom, Duxelle Cream – 17
  • Spiced Pulled Pork Ramen, Udon Noodles, Chicken Dashi, Egg, Mixed Vegetables, Nori – Medium – 10 | Large – 19.50
  • Old Castle Farm Lamb Pie, Puff Pastry, River Farm Mixed Leaves – 17
  • Smoke Stack Burger – Pretzel Bun, Smoked 6oz Beef Patty, Whiskey Cheddar, Garlic Mushroom, Hand-Cut Fries – 17
  • 10oz Irish Black Angus Ribeye, Garlic Flat-Cap Mushroom, Roast Tomato, Peppercorn Sauce, Hand-Cut Fries – 29

 

Side Orders

Hand-Cut Fries – 3.50 | Cauliflower Gratin – 4
Mixed Leaves Salad, Lemon Dressing – 3 | Crushed Baby Potato, Roast Garlic, Capers – 3.50
French Beans, Pecorino, Almond Crumb – 4 | Buttered Mash – 4

Should you have any allergies or dietary requirements please notify your waiter