Starters

Parsnip and Squash Soup (V)

A light blend of parsnip, squash & smoked paprika, spiced pumpkin seeds

Ardsallagh Goats Cheese (V)

Wood fire baked, pistachio & pecan crust, focaccia crouton. Pickled beets, chestnut honey.

Duck Salad

Silver Hill confit, crisp skin, pomegranate seeds, mango, raspberry dressing, micro mesclun.

FIRE’s Fish Cakes

Cod fillet, naturally smoked haddock, pea shoots, chili jam

Wild Mushroom Gratin (v)

Truffle & cheese crumble, rocket, garlic croutes

Main Course

8oz Irish Hereford Prime Aged Sirloin Steak

Tobacco onions, Pont Neuf chips, micro cress salad, brandy pepper &cream sauce
brandy pepper cream sauce

Irish Chicken Supreme

Spring oninon mash, young stem broccoli, Chorizo, goats’ cheese and spinach tartlet, Chorizo cream

Hake

Baked in créme fraiche, Boulanger potatoes, leek ragout, Palourd clams, asparagus spears

 Aged Irish Lamb Rump

Aged Irish lamp rump cooked medium, shallot puree, potato gratin, honey roast roots, rich meat jus

Tortellini

Spinach & Ricotta, Jerusalem artichoke, rainbow cauliflower, cauliflower puree

Desserts

Homemade Guinness and Brandy Christmas Pudding

Glenisk clotted cream and Bushmill’s créme anglaise

Chocolate Brownie

Dark chocolate & hazelnut, peanut brittle, vanilla ice cream

Iced Praline Parfait

Gingerbread biscuit, cherry gel, crushed caramel, chocolate sauce

Zesty Lemon Tart (GF)

Coconut baked base, caramelised lemon cream, cassis sorbet

Coole Swan Cheesecake

Irish Cream Liquor and Cheese Mousse, Caramel Swirl, Orange Sable, Orange Curd

Irish Cheese Board (supplement €5.00)

Spiced apple & plum chutney

 

Tea or Coffee

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An Optional 12.5% Service Charge will be added on parties of 6 or more,

all of which is shared fairly amongst the Fire Restaurant Team

A Full List of Allergens Available. Please ask your Waiter