SNACKS
Smoked almonds (N – almond, P)
Nocerella olives
Coppa with pickles ( for 2)
SALADS/ STARTERS
Stracciatella with winter tomatoes & extra virgin olive oil (MK)
Cucumber, mint & feta green salad (MK)
Kilkeel Crab salad, lemon, pickled beetroot & togarashi ( CR, MK, SS)
MAIN COURSE
10 oz Ribeye steak , pressed potato, roast bone marrow jus (SDS, MK)
Triangoli of parmesan, courgette, brown butter, caper and lemon with pecorino. (G,E,MK)
Roast halibut & mussel & violet artichoke barigoule. (G,MK,SDS,CR,MOL)
SIDES
Dauphinoise potato (MK)
DESSERT
Bang’s Tiramisu (C-WHEAT,MK,SDS,E)
chocolate bar, spelt brownie, mousse, salted caramel ganache. (MK,C-WHEAT,SPELT,E,)
CHEESEBOARD
Coolatin cheddar, Cashel blue, Brie de Meaux, apple chutney, malt, rye & sesame crackers
(MK, E, SS, SDS, C – rye, wheat)
Allergen Guide: Cereals -C , Cereals adaptable-Ca , Crustaceans- CR, Eggs- E, Fish- F, Peanuts- P, Soybeans- SB, Milk-MK, Nuts- N, Celery-CL, Mustard- MST, Sesame Seeds-SS, Sulphur Dioxide and Sulphites- SDS, Lupin -L, Mollusks- MOL. Allergen based meals are prepared in the same area as allergen free meals. We cannot guarantee absolute separation and cannot take responsibility for any adverse reaction that may occur.