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 Wood Fired Jumbo Tiger Prawns

Sautéed chorizo & crayfish stuffing cooked in garlic butter and olive oil served with Fire’s homemade brown soda bread

Wild Mushroom Gratin (v)

Truffle & cheese crumble, rocket, garlic croutons

 

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

10oz Irish Hereford Prime Aged Rib-Eye Steak

Chargrilled Irish Hereford Prime rib eye, delicately marbled, with an eye of fat for a full-bodied flavour with chunky

chips and tabacco onion, Mixed leaf salad and a pepper and brandy cream sauce

Irish Chicken Supreme

Champ, portobello mushroom, baby spinach, herb crumb, pickled sweet chilli, basil cream

Sea Bass

Pan fried with seashore salad & citrus, heirloom potatoes

Aged Irish Lamb Rump

Aged Irish lamb 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 & Caramel Cube

Genoise sponge, rich chocolate mousse, Amarena cherries, butterscotch sauce

Iced Praline Parfait

Gingerbread biscuit, cherry gel, crushed caramel, chocolate sauce

Zesty Lemon Tart 

A baked coconut base topped with zesty, caramelised lemon cream, cassis sorbet

White Chocolate & Raspberry Cheesecake

Buttered graham cracker base, red berry coulis, raspberry sugar

Irish Cheese Board (supplement €5.00)

Spiced apple & plum chutney

 

Tea or Coffee