Table d’hôte
Three Courses €60
Available daily at FIRE
SPICED LENTIL & BUTTERNUT SQUASH SOUP (V)
Watercress, leek, Wexford potatoes, wild garlic pesto, cress
.
WOOD-FIRED TIGER PRAWNS
Chorizo & crayfish stuffed, garlic butter roast
.
POTTED CRAB & CRAY FISH
Irish brown crab, smoked Gubbeen butter, crayfish, fennel & citrus salad, sourdough croutes
.
SPICED IRISH LAMB SKEWERS
Chargrilled lamb fillet, miso and mirin mayo
.
QUINOA SALAD, ORANGE & LIME DRESSING (VG)
Baby leaves, coriander, corn, black bean, avocado, chili
.
ARDSALLAGH GOATS CHEESE (V)
Goats cheese mousse, pickled beets, candied pecans, black olive powder
SIRLION, PRIME CENTRE CUT 80Z/227G
Peppered cream, Pont Neuf chips or micro cress & baby leaf salad
.
RIB-EYE, 35 DAY DRY-AGED 12OZ / 340G,
(€15 SUPPLEMENT)
Peppered cream, Pont Neuf chips or micro cress & baby leaf salad
.
SCALLOPS
Seared scallops, fennel & apple fried pink fir potatoes, dressed razor clam, chowder sauce
.
CAULIFLOWER STEAK
Harissa spiced cauliflower, Borlotti beans cassoulet, coriander hummus, choi sum
.
LAMB
Lamb rack wood-fired to pink, thyme roast potatoes, honey glazed roots, chimichurri
.
FREE-RANGE CHICKEN
Pan roast breast, honey thigh, chorizo cream, champ, crumbled goats’ cheese
GUNPOWDER MESS
Lime Mascarpone mousse, juniper meringue, Gunpowder Gin & Tonic lemon jelly, red berry gel
.
ICED PRALINE PARFAIT
Gingerbread biscuit, cherry gel, crushed caramel
.
LEMON TART
Meringue, lemon curd, raspberry, cassis sorbet
.
WHITE CHOCOLATE & RASPBERRY CHEESECAKE
Butter graham cracker base
.
IRISH CHEESEBOARD SELECTION
with Plum and apple chutney, cranberry & hazelnut crackers
CAULIFLOWER GRATIN
Cheese cream, cheddar crumble. Wood fire gratinated
.
POACHED EGGS
Soft poached hen eggs, watercress, pancetta, grain mustard cream
.
SUGAR SNAP PEAS
Crushed hazelnut
.
CHESTNUT MUSHROOM BOURGUIGNON
Pearl onions, smoked bacon lardons
.
CREAMED POTATO
Wexford potatoes, Irish butter and cream
.
CREAMED BABY SPINACH
Baby leaf spinach, nutmeg & garlic cream