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To begin

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Organic sourdough and house butter

‘Cod Chip’

To follow

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Leek and potato velouté and smoked haddock brandade
Gruyere ravioli, pickled pearl onions and consommé
Mussels, nduja, fennel, capers and sourdough

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Mains

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Suckling pig belly, Roscoff onion, crumble and grilled leeks
Wild halibut, celeriac, razor clam and herring roe butter
Jerusalem artichoke risotto, pied de mouton and Young Buck
Market fish for two (supplement at market price)

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Additional Sides 4.90

Howth honey glazed parsnip

Chargrilled Savoy cabbage, ginger, miso and peanut
Crispy rosemary and garlic roast potatoes

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To finish

Rhubarb and almond tart

Mossfield Mature cheese, poached pear and nigella seed crackers (4euro

supplement)

Meat: Higgins Butcher/ Irish Sea Fish:Kish/Organic Veg: McNally’s/
Lobster: Steven Farren/Howth Honey: Mary Gillick

Sustainability is at our core.

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