Fire Restaurant

RIB EYE STEAK

Char Grilled Rib Eye Steak With Pont Neuf Chips French Fried Onions and Pepper Sauce Method: Begin by heating a char grill […]

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ARTICHOKE GRATIN

Jerusalem Artichoke, Kale and Potato Gratin

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ARDSALLAGH GOATS CHEESE

Baked Irish Goats cheese With Pecan and Pistachio Nuts With Beetroot Compote and Chestnut honey Drizzle

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Roast Black Sole

Whole Roast Black Sole on the Bone, Drizzled with Red Onion, Lemon and Caper Butter Served with Jerusalem Artichoke,

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Quinoa Salad

Quinoa slow cooked with sun dried tomatoes, Macroon mozzarella cheese, black olive tapenade, citrus dressing

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