Calamari Fritti.

Crispy Calamari with a Zingy Lemon Aioli

Antipasto Plate.

MIxed Meats and Cheeses, Sheridan's Olives, Pestos, Dips & Breads

Wild Mushroom and Duck Arancini.

Deep Fried Risotto Balls filled with Wild Mushrooms, Duck and Mozzarella

Rita’s Handmade Goats Cheese Ravioli in a Hazelnut Butter and Baby Spinach

Wild Mussels in a Classic Italian Coccociaola Wine ( EB)

Garlic & Coriander Cream

16 Hour Slow Roasted Kenmare Summer Lamb

With Champ Potato, Tenderstem Broccoli and a lamb Jus

Nonna’s Spaghetti & Meatballs

Classic Italian Meatballs, Tomato Sauce and Parmigiano Reggiano on Fresh Egg Spaghetti

Hand-Made Agnolotti Pasta

Fresh Hand Made Pasta “Agnolotti” filled with Ricotta & Mozzarella, Basil and Sun Dried Tomato mix, served with warm Cherry Tomato, Olive Oil.

San Remo White Chocolate and Zabagione Mousse

Home-Made Tiramisu (EB)

The Flower and The Bee Ribeiro 2016

A fresh, full flavoured and refreshing wine with hints of pear and peaches. A Stunner !

Pierre & Pappa Rouge

Blend of Ganache and Carignan

Provenance

We are supplied by many small Irish suppliers, our fish comes direct from the boats or from Kish Fish - who give us the freshest seafood in the country. Beef - Aged by MIchael Madden and mostly sourced from Joe Campbell's Farm in Drunshambo.Lamb is from Charlie McCarthy in Kenmare. Chicken is always Irish and mostly Free Range. Lobster comes from Steven Farren's small one man boat in Howth. Our Crab comes from a small boat that fishes off lambay island and comes directly to us, straight off the boat. Eggs come from Brian Manning's Free Range Farm in Lispole Co. Kerry and most of our vegetables come from McCormack's Family Farm. Cheeses and Olives are from Sheridan's - the finest cheesemongers in the country and our veal comes from John O'Reilly - 2 shops down from the restaurant. Naturally, this produce changes constantly ( for example we might get our beef from Delaney's Farm in Wexford if we run out of Charlies ) so please feel free to double check our sourcing on the day with our staff or chefs.Enjoy