Restaurant Menu

ALL NIGHT EARLY BIRD
7 NIGHTS A WEEK

1 COURSE – €17.95
2 COURSES – €23.95
3 COURSES – €26.95

Starters

Soupe du jour ©

Pan-fried tiger prawns
with Asian-slaw and sweet chili dressing ©

Duck liver parfait
with fig and orange chutney ©

Aromatic pork croquettes with onion purée, capers and raisins dressing

Warm salmon with asparagus, shaved fennel, orange mayonnaise ©

Homemade charcuterie meat plate with chutney, pickles, toasted sourdough bread ©

Wild mushroom ravioli with parmesan, rocket sauce

Mains

Pan-fried cod with a warm potato, broad bean and baby gem salad, wholegrain mustard dressing ©

Slow-cooked belly of pork
with champ, apple purée, calvados jus ©

Free range chicken supreme
with shallot, lardons and pea fricassée, mash, madeira jus ©

Pan-fried 10oz sirloin steak
with fat chips, tarragon and shallot butter or pepper sauce ©
(€5.00 supplement)

Pan-fried fillet of seabream with aubergine crushed potato, chorizo and red pepper dressing ©
(€3.00 supplement)

Braised lamb shoulder
with carrot and cumin purée, chick peas, anise jus ©

Honey-roasted duck breast
with sauté potatoes, green bean and hazelnut ©

Butternut squash risotto with crispy feta cheese, sage and walnut ©

Sides
€3.25

Rocket and parmesan salad
Baby boiled potatoes
Homemade skinny chips
Mash potato
Sauté spinach with green beans, almond butter

Desserts

Rhubarb crumble with vanilla ice cream

Selection of homemade ice creams

Lime pannacotta with pineapple, coconut biscuit ©

Classic crème brûlée with nut biscotti ©

Chocolate brownie, dark chocolate pot, white chocolate and confit orange ice cream ©

Tribe’s cheese selection ©
(€2.00 supplement)

© Can be adapted for Coeliac’s.

All our meat is Irish and is sourced through
Dromena Meats, Co. Louth

(A discretionary 10% service charge will be added to tables of 6 or more)

Head-chef: Francois Jacusse