We are open for lunch on Saturdays & Sundays from 12pm, and we are serving lunch in our sister venue
Left Bank Monday to Sunday from 12pm.
SAMPLE MENU
LUNCH
Monday - Sunday 12pm - 4pm
SAMPLE MENU
WILD ATLANTIC FISH CHOWDER
fennel textures, pernod, homemade treacle brown bread 9
LB'S HOT & STICKY WINGS
crispy free-range chicken wings tossed in our hot & sticky Louisiana sauce, stem celery,
cashel blue cheese dip 11.5
ARMAGNAC CHICKEN LIVER PARFAIT
roasted pear & shallot chutney, house baked
toasted buttermilk brioche 10
ROTISSERIE HALF CHICKEN
herb roasted free range chicken, classic caesar salad,
home cut fries, pan jus 16.5
MORE
EARLY BIRD
Sunday - Thursday 5pm - 7pm
Friday & Saturday 5pm - 6:30pm
2 Course 28 3 Course 32
SAMPLE MENU
Roasted Riverfield Beetroot & Butternut Squash,
whipped St Tola goat cheese, toasted pecans, cranberry dressing
Coquille St Jacques Classic, West Cork scallops, white wine & Gruyère sauce,
parmesan mash gratin (6 euro supplement)
Golden Fried Calamari Rings, marinated in sweet chilli & lime,
with river field leaves, citrus aioli
Slow Cooked Shoulder of Lamb,
roasted parsnip & turnip, celeriac purée, savoury mash, roasted garlic & thyme jus
Roasted Artichoke & Butternut Savoury Tarte Fine,
whipped goat's cheese, crispy winter kale, herb oil, polenta fries
Festive Turkey & Baked Callan Ham,
sage & shallot stuffing, seasonal vegetables, savoury mash, roasted pan jus
White Chocolate & Cranberry Bread & Butter Pudding, salted caramel ice-cream
Foraged Wild Blackberry & Apple Crumble, elderflower crème anglaise
Traditional Christmas Pudding, brandy anglaise, vanilla ice-cream
MORE
A La Carte
Mon - Sun 5:30pm – 9pm
SAMPLE MENU
STARTERS
CONFIT DUCK LEG CROQUETTES, PANKO TEXTURES, MISO AIOLI, BURNT ORANGE, CRISP SHALLOTS
12
ARMAGNAC CHICKEN LIVER PARFAIT, ROASTED PEAR & SHALLOT CHUTNEY,
HOUSE BAKED TOASTED BUTTERMILK BRIOCHE
9
HONEY & ROSEMARY BAKED WHOLE CAMEMBERT, CRISPY HOUSE BAKED BREADS, APPLE & PLUM CHUTNEY
x2 PERSONS SHARING
22
MAINS
SCALLOP THERMIDOR, WEST CORK SCALLOPS, NORTH ATLANTIC PRAWNS, GRUYERE SAUCE,
GARDEN PEAS WITH PANCETTA
29
BARBARY DUCK BREAST, FIVE SPICE & CORIANDER RUB, FESTIVE RED WINE BRAISED CABBAGE, TENDER STEM GREENS, FONDANT POTATO, BITTER CHOCOLATE & CLEMENTINE JUS
29
10 OZ HEREFORD STRIPLOIN STEAK, CHAR GRILLED,
HOUSE CUT FRIES, CAFÉ DE PARIS BUTTER OR FIVE PEPPERCORN COGNAC CREAM
32
DESSERTS
CHOCOLATE TART,
BANANA INFUSED CARAMEL, GANACHE TOPPING, CHOCOLATE MOUSSE, SLOE GIN APPLE COULIS
9
VANILLA CREME BRÛLÉE, GOLDEN SYRUP BISCUIT
9
A TASTING OF THREE SELECTED CHEESE OF THE EVENING,
APPLE & PLUM CHUTNEY, OAT COOKIES
10.5
