Sun – Fri 17.00 ~ 19.00 (Last sitting 18.45) 2 Course €25.50 ~ 3 Course €30.50
Sat & Bank hol. Sun. 16.45 ~ 18.00 (Last sitting 17.45) 2 Course €27.50 ~ 3 Course €35.00
Zuppa del Giorno (Gf) (V)
Homemade Soup of the day, made with fresh market vegetables
Paté dello Chef
Homemade Irish chicken liver Paté, mixed leaves & warm garlic Ciabatta
Calamari e Zucchini Fritti
Fritters of fresh Calamari and Courgettes, homemade lemon & anchovy aioli
Antipasto Rinuccini (Gf) (V)
Wafer thin slices of air cured Italian meats, olives, roasted red peppers, cannellini bean salad,
roasted artichoke heart, red cabbage salad & hot garlic Ciabatta bread
Melanzane alla Parmigiana (V)
Hot oven baked layers of aubergine, tomato, fresh bufala mozzarella, Finished with a dusting of 36 months aged Parmigiano Reggiano.
Gamberoni ai Ciliegini (€5 supp) (Gf)
Kilmore Quay Prawns, roasted cherry tomato, white wine and a touch of fresh chilli.
Pesce del Giorno (Gf)
Wild Atlantic fish of the day, fresh daily from Flaherty’s boats at Kilmore Quay
Cannelloni dello Chef
Homemade organic egg fresh pasta, stuffed with red wine braised Irish Beef, in a fresh tomato sauce
Risotto ai funghi Porcini con Olio di Tartufo Nero (V)
Carnaroli rice, wild Porcini mushrooms, Black truffle
Pollo alla cacciatora (Gf)
Supreme of Irish chicken, Gaeta olives, tomato, garlic, oregano, red wine and fresh basil.
Costata di Manzo (Gf)
Braised short rib of Kilkenny beef, served with Parmesan risotto and Montepulciano red wine sauce.
Anatra al Sapore d’Arancia (€7 supp) (Gf)
Award winning Silver Hill Irish duckling, oven baked in an orange and Aurum liquor sauce until crisp
Filetto di Manzo Buatt (€9 supp) (Gf)
Seared Kilkenny Fillet of Hereford Beef, served with a cream and black pepper sauce
Gratuities are at customers discretion
100% of which is distributed amongst your servers
PLEASE BE AWARE WE CANNOT SPLIT BILLS