Fire Restaurant Dublin is located in the Heart of Dublin city centre in the popular Dawson Street and St Stephens Green vicinity. Fire Restaurant has been consistently voted one of the best restaurants in Dublin. Fire Restaurant’s central location has the added benefit of neighbouring Dublin’s lively bars, theatres and luxury hotels. Fire Restaurant rates among the top 10 restaurants in Dublin and our dedicated team will ensure you have a night to remember.
If you are celebrating a special occasion, such as a birthday, anniversary or an engagement, let us know and we will arrange something extra special. Likewise, if you have dietary requirements that you would like to make the chef aware of simply inform us at the time of booking. Fire Restaurant also has great early bird menus available such as our Pre theatre and Table D’hote menu.
Dublin is an historic city and Fire Restaurant is a symbol of the city in its own right. A mix of styles and symbolism, the current structure was built in 1891 as the Lord Mayor’s Supper Room. In the 20th Century, it was used as a cultural Centre, and later, it returned to its original purpose of serving supper when it became a restaurant.
Fire Restaurant has all new opening hours.
Now open 7 days a week
Monday to Friday from 5pm
Saturday and Sunday from 3pm
Contact details for Fire Restaurant,
The Mansion House, Dawson Street, Dublin 2
Website: www.mansionhouse.ie
Phone: 353 (0) 1 6767200
Email: enquiries@mansionhouse.ie
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Menu for Fire Restaurant,
The Mansion House, Dawson Street, Dublin 2
Á La Carte Dinner
Pre Theatre
Set Menu
Table D’Hôte Menu
Christmas Dinner Menu
Christmas Lunch Menu
Christmas Table D’Hôte Menu
Christmas Lunch Table D’Hôte Menu
Starters
Soups
Fire’s Sweet Corn and Tomato Chowder (V) €7.95
Fire’s creamy sweet corn soup, confit tomato and chives
Fire French Onion Soup (V) €8.95 A rich three onion broth with garlic croutons and a Gruyére crust.
Seafood
Fire Duo Fish Cake €9.95
Naturally smoked haddock & fresh cod fish cakes served with either; herb aioli or chilli and coriander jam, with sakura cress and mesclun leaves.
Organic Clare Island Smoked Salmon €11.95
Served with Fire roasted crispy capers, dill aioli, lemon wedge & Fire’s homemade brown bread.
House Speciality
Classic Prawn Cocktail €13.50
Smothered in a Fire Marie Rose sauce on a bed of Baby Gem
with homemade brown bread & a lemon wedge .
Wood-Fired Jumbo Tiger Prawns €12.95
Sautéed chorizo & crayfish stuffing cooked in garlic butter and olive oil
served with Fire’s homemade brown soda bread.
Meat
Antipasti of Cured Meats and Irish Cheese €12.95
A selection of cured meats and Toonbridge Irish Buffalo Mozzarella served with freshly baked
paprika and herb breadsticks, with green pesto, olives and tapenade.
Moroccan Spiced Slaney Valley Irish Lamb Skewers €11.95
Tender fillet of char-grilled marinated Irish lamb, with lime and coriander crème fraiche and dressed mixed leaves.
Salads/ Vegetarian
Toonbridge Irish Buffalo Mozzarella Salad (V) €10.95
Slow Roasted Plum Tomatoes with Toonbridge Irish buffalo mozzarella served with rocket and a pesto.
Ardsallagh Irish Goat’s Cheese (V) €9.95
Wood-fired Ardsallagh Irish goat’s cheese with pecan and pistachio nuts served with a beetroot compote
and a honey drizzle.
Beetroot and Pear Salad €10.50
A mix of raw golden and red beetroot topped with Cashel blue cheese, caramelized pecan nuts finished
with a raspberry vinaigrette and a balsamic reduction .
Char-grilled Cornfed Irish Chicken Caesar Salad €10.95
Char-grilled sliced Irish chicken fillet with crisp baby gem leaves, giant croutons,
oven roasted pine nuts and parmesan shavings.
Silver Hill Confit of Duck Salad €11.95
Silver Hill Irish confit of duck leg and crispy skin with pomegranate seeds, mango slices, raspberry dressing
and mesculun leaves
Wood-fired Spinach and Artichoke Gratin (V) €9.95
Creamed spinach and artichoke with garlic and nutmeg aged Wexford cheddar served with garlic crisp toast.
Main Courses
Seafood Dishes
Pan Fried Lemon Sole €24.95
Fillets of Lemon Sole dusted in flour and pan fried, served with lemon beurre blanc,
decadent mash and buttered asparagus tips.
Roast Irish Hake Fillet €25.95
Roast Irish hake fillet, decadent mash and garnished with a razor shell stuffed with melting leeks
and smoked bacon, with tomato beurre blanc.
Roast Irish Monkfish €29.95
Roast Irish Monkfish, dusted in paprika, served on decadent mash with fresh asparagus tips
and a basil Hollandaise.
Fire’s Signature Dishes
Wood-fired Jumbo Prawns €26.50
Sautéed chorizo and crayfish stuffing cooked in homemade garlic butter and olive oil served with
mixed leaf salad and Fire’s homemade brown soda bread.
Meat Dishes
Glin Valley Irish Chicken Supreme €23.95
Supreme of chicken, stuffed with black pudding and herb crumbs, wrapped in bacon,
served with a chive sauce and veal jus, on a bed of creamy mash
Slaney Valley Irish Lamb Rack €31.95
Tender Irish Spring lamb rack (served pink) with a fine herb crust, creamy dauphinoise potato,
buttered baby root vegetables, asparagus and lamb jus.
Roasted Tenderloin of Pork €26.95
Fillet of Pork with a pesto stuffing, rolled in pancetta with a red wine jus served with ‘champ’ mashed
potato and green beans.
Vegetarian Pasta Dishes
Ricotta and Spinach Ravioli (V) €16.50
Handmade ravioli pasta filled with ricotta cheese and spinach tossed with a blend of sweet peppers,
roast cherry tomatoes and a white wine and rocket cream sauce.
Asparagus and Truffle Tortellini Pasta (V) €16.95
Fresh handmade tortellini stuffed with porcini mushrooms, cherry tomatoes and served
with baby spinach and asparagus tips and aged parmesan shavings.
Fire Steaks
All of our Steaks are centre cut Irish Hereford Prime, certified Irish.
Each steak has been aged for 35 days and then marinated in olive oil, garlic and herb seasoning.
8oz Irish Hereford Prime Sirloin Steak €26.95
Centre cut of Sirloin, with a tasty bite and juicy strip of fat.
6oz Irish Hereford Prime Fillet Steak €29.95
Prime centre cut, lean and tender with a delicate flavour.
10oz Irish Hereford Prime Ribeye Steak €29.95
Delicately marbled with an eye of fat for a full bodied flavour. We recommend medium for maximum flavour.
10oz Irish Hereford Prime Fillet Steak €39.95
Prime centre cut, lean and tender with a delicate flavour.
Surf and Turf
Add our Wood-fired Jumbo Tiger Prawns as a Surf & Turf option with any of our Steaks.
(€5 Supplement) Served Your Way
All Steaks are served with Pont Neuf chips, tobacco onions
and your choice of salad and sauce. Side Salad Accompanying Sauce
Mixed leaves and sundried tomatoes Veal jus with an olive oil and balsamic dressing Pepper and Brandy cream sauce
Béarnaise
Horseradish and Rocket Crème Fraiche
Temperature
Blue: Simply flashed on the grill Rare: Seared, dark red centre
Medium: Pink in the centre Well Done: Cooked well through
(Please allow 30 minutes)
Side Orders €4.25
Asparagus Tips with Hollandaise ‘Champ’ Mashed Potato Cauliflower Gratin
Fire’s Sinful Mash Pont Neuf Chips Skinny Fries
Carrot and Parsnip Crush Peas with Pancetta Spinach and Artichoke Gratin
Pre Theatre Menu
Two Courses €25.00 Three Courses €29.50
Monday – Wednesday 5pm – 7pm
Thursday – Friday 5pm – 6.30pm
Saturday 3pm – 6pm
Sunday 3pm – 7pm
Starters
Fire’s Sweet Corn and Tomato Chowder (V)
Fire’s creamy sweet corn soup, confit tomatoes and chives
Fire Duo Fish Cake
Naturally smoked haddock and fresh cod fish cakes with a dill aioli
Wood Fired Jumbo Tiger Prawns (Supplement €5)
Sautéed Spanish chorizo and lobster tail stuffing cooked in homemade garlic butter and olive oil served with homemade brown soda bread
Char Grilled Glin Valley Irish Chicken Caesar Salad
Char grilled Irish chicken fillet with crisp cos leaves giant croutons with oven roasted pine nuts, parmesan and Fire’s house Caesar dressing
Ardsallagh Irish Goat’s Cheese (V)
Wood fired Ardsallagh Irish goat’s cheese with pecan and pistachio nuts and a chestnut honey drizzle
Main Courses
Pan-Fried Lemon Sole
Pan fried Sole dusted in flour, served with lemon beurre blanc and creamy mash.
8oz Irish Hereford Prime Aged Sirloin Steak
Char grilled Irish Hereford Prime sirloin steak served with chunky chips, tobacco onion, served with rocket & parmesan salad and a pepper cream sauce
Fire Signature Dishes (Supplement €10)
Wood Fired Jumbo Tiger Prawns
Sautéed Spanish chorizo and lobster tail stuffing cooked in homemade garlic butter and olive oil served with rocket and tomato parmesan salad and homemade brown soda bread
10oz Irish Hereford Prime Aged Rib Eye Steak
Delicately marbled, with an eye of fat for a full bodied flavour with chunky chips and tobacco onion, rocket and parmesan salad and a pepper and brandy cream sauce
Fire Glin Valley Irish Chicken Supreme “Coq au Vin” Marinated chicken breast served on creamy mash with bacon lardons, pearl onions and a wild mushroom and red wine reduction
Ricotta and Spinach Ravioli (V)
Handmade ravioli pasta filled with ricotta cheese and spinach tossed with a blend of sweet peppers, roast cherry tomatoes and white wine and rocket cream sauce
Desserts
Zesty Lemon Tart (GF)
A coconut baked base tart topped with zesty lemon cream caramelised with raspberry sorbet and served with Glenisk clotted cream
Handmade Artisan Featherbed Farm Ice Cream
A selection of handmade ice cream in a selection of wonderful flavours from Co. Wexford
Traditional Apple Pie
Homemade Bramley apple pie topped with toasted almonds, served with Chantilly cream and butterscotch sauce
White Chocolate and Raspberry Cheesecake
A light cheesecake with white chocolate and raspberries on a buttered Graham Cracker base
Tea or Coffee
Cappuccino, Caffe Latte and Herbal Teas are available (€1.50 supplement)
Sides €4.25
Cauliflower Gratin Chunky Chips ‘Champ’ Mashed Potato
Buttered Broccoli Skinny Fries Carrot and Parsnip Crush
Spinach and Artichoke Gratin Peas and Pancetta
Discretionary 10% Service Charge on parties of 6 or more
Set Dinner Menu
€49.50
Starters
Fire’s Sweet Corn and Tomato Chowder (V)
Fire’s creamy sweet corn soup, confit tomatoes and chives
Moroccan Spiced Slaney Valley Irish Lamb Skewers
Tender fillet of char-grilled marinated Slaney Valley Irish Lamb with a lime and coriander dip
Organic Clare Island Smoked Salmon
Served with Fire roasted capers, dill aioli and Fire’s homemade brown bread
Silver Hill Confit of Duck Salad
Silver Hill Irish confit of duck leg and crispy skin, with pomegranate seeds, mango slices, raspberry dressing and mesculun leaves
Ardsallagh Irish Goat’s Cheese (V)
Wood fired Ardsallagh Irish goat’s cheese with pecan and pistachio nuts and a chestnut honey drizzle
Main Courses
10oz Irish Hereford Prime Aged Rib Eye Steak
Delicately marbled, with an eye of fat for a full bodied flavour with chunky chips and tobacco onion, rocket and parmesan salad and a pepper and brandy cream sauce
Fire Glin Valley Irish Chicken Supreme
Supreme of chicken, stuffed with black pudding and herb crumbs, wrapped in bacon, served with a chive sauce and veal jus, on a bed of creamy mash
Slaney Valley Irish Lamb Rack
Aged Slaney Valley Irish Lamb rack with a fine herb crust (served pink), with carrot and parsnip crush, dauphinoise potato, asparagus tips and meat jus
Pan-Fried Lemon Sole
Pan fried Sole dusted in flour, served with lemon beurre blanc and creamy mash
Asparagus and Truffle Tortellini Pasta (V)
Fresh handmade tortellini stuffed with porcini mushrooms, cherry tomatoes and served with baby spinach and asparagus tips and aged parmesan shavings
Desserts
Milk Chocolate Fondant
Warm Belgian milk chocolate fondant, with rich chocolate sauce and flakes
Handmade Artisan Featherbed Farm Ice Cream
A selection of handmade ice cream in a selection of wonderful flavours from Co. Wexford
Zesty Lemon Tart (GF)
A coconut baked base topped with zesty lemon cream, caramelised, and served with Glenisk clotted cream and raspberry sorbet
Caramelised Banana Cheesecake
Banana cream cheese on a biscuit base, roast coconut crumb, with chocolate sauce and roasted banana ice cream
Irish Cheese Board (supplement €5.00)
A selection of the finest Irish Cheese, with fig jam, plum compote and assorted crackers
Tea or Coffee
Cappuccino, Caffe Latte and Herbal Teas are available (€1.50 supplement)
Sides €4.25
Cauliflower Gratin Chunky Chips ‘Champ’ Mashed Potato
Buttered Broccoli Skinny Fries Carrot and Parsnip Crush
Spinach and Artichoke Gratin Peas and Pancetta
Discretionary 10% Service Charge on parties of 6 or more
Table D’Hôte Menu
€37
Monday – Wednesday All Evening
Starters
Fire’s Sweet Corn and Tomato Chowder (V)
Fire’s creamy sweet corn soup, confit tomatoes and chives
Fire Duo Fish Cake
Naturally smoked haddock and fresh cod fish cakes with a dill aioli
Wood Fired Jumbo Tiger Prawns (Supplement €5)
Sautéed Spanish chorizo and lobster tail stuffing cooked in homemade garlic butter and olive oil served with homemade brown soda bread
Char Grilled Glin Valley Irish Chicken Caesar Salad
Char grilled Irish chicken fillet with crisp cos leaves giant croutons with oven roasted pine nuts, parmesan and Fire’s house Caesar dressing
Ardsallagh Irish Goat’s Cheese (V)
Wood fired Ardsallagh Irish goat’s cheese with pecan and pistachio nuts and a chestnut honey drizzle
Main Courses
Roasted Tenderloin of Pork
Fillet of Pork with a pesto stuffing, rolled in pancetta with a red wine jus served with mashed potato and green beans.
Herb Crusted Cod Fillet
Fresh herb crusted cod fillet, in roasted red pepper, chorizo barlotti beans, tomato and olive broth, with a pancetta crisp
Fire Signature Dishes (Supplement €10)
Wood Fired Jumbo Tiger Prawns
Sautéed Spanish chorizo and lobster tail stuffing cooked in homemade garlic butter and olive oil served with rocket and tomato parmesan salad and homemade brown soda bread
10oz Irish Hereford Prime Aged Rib Eye Steak
Delicately marbled, with an eye of fat for a full bodied flavour with chunky chips and tobacco onion, rocket and parmesan salad and a pepper and brandy cream sauce
Fire Glin Valley Irish Chicken Supreme
Supreme of chicken, stuffed with black pudding and herb crumbs, wrapped in bacon, served with a chive sauce and veal jus, on a bed of creamy mash
8oz Irish Hereford Prime Aged Sirloin Steak
Char grilled Irish Hereford Prime sirloin steak served with chunky chips, tobacco onion, served with rocket & parmesan salad and a pepper cream sauce
Ricotta and Spinach Ravioli (V)
Handmade ravioli pasta filled with ricotta cheese and spinach tossed with a blend of sweet peppers, roast cherry tomatoes and white wine and rocket cream sauce
Desserts
Chocolate Framboise
Chocolate Genoise sponge soaked in raspberry syrup, fresh raspberry infused decadent chocolate mousse
and topped with a rich chocolate glaze and baby macaroon,glenisk Irish clotted cream
Handmade Artisan Featherbed Farm Ice Cream
A selection of handmade ice cream in a selection of wonderful flavours from Co. Wexford
Traditional Apple Pie
Homemade Bramley apple pie topped with toasted almonds, served with Chantilly cream and butterscotch sauce
Caramelised Banana Cheesecake
Banana cream cheese on a biscuit base, roast coconut crumb, with chocolate sauce and roasted banana ice cream
Tea or Coffee
Cappuccino, Caffe Latte and Herbal Teas are available (€1.50 supplement)
Sides €4.25
Cauliflower Gratin Chunky Chips ‘Champ’ Mashed Potato
Buttered Broccoli Skinny Fries Carrot and Parsnip Crush
Spinach and Artichoke Gratin Peas and Pancetta
Discretionary 10% Service Charge on parties of 6 or more
Christmas Dinner Menu €49.50
Starters
Fire Roasted Parsnip and Carrot Soup (V)
Fire roasted parsnip and carrot soup with cream and parsnip crisps
Fire Char Grilled Slaney Valley Irish Lamb Skewers A tender fillet of char grilled Irish lamb, marinated in spices, with a lime and coriander dip and mixed dressed leaves
Confit of Silverhill Irish Duck Leg and Mango Salad
Confit of Silverhill duck leg served with mesculun leaves, pomegranate seeds, crispy onions and skin, ripe mango julienne ,raspberry dressing, balsamic reduction
Fire’s Wood Fired Jumbo Tiger Prawns Wood fired jumbo tiger prawns stuffed with sautéed chorizo and crayfish stuffing, cooked in olive oil and garlic butter, served with homemade brown soda bread
Wood Fired Spinach and Artichoke Gratin (V) Spinach and artichoke gratin flavoured with nutmeg and aged cheddar with garlic crostinis
Main Course
10 oz Irish Hereford Prime Aged Rib-Eye Steak
Delicately marbled, with an eye of fat for a full bodied flavour, served with Pont Neuf chips and tobacco onions, a baby rocket salad and brandy pepper cream sauce
Glen Valley Irish Turkey Roulade
Roulade of Irish turkey fillet with sausage meat, sage and onion stuffing, decadent mashed potato and finished with a meat jus, buttered brussels sprouts and Jane Russell port and venison chipolatas
Monkfish Fillet with Asparagus and Hollandaise Sauce
Roast monkfish fillet served with creamy mash, buttered asparagus tips and basil hollandaise sauce
Aged Slaney Valley Irish Lamb Rump
Aged Slaney Valley Irish lamb rump cooked medium, served with carrot crush, creamy mashed potato, asparagus tips and a rich meat jus
Asparagus and Truffle Mezzelune Pasta (V)
Fresh handmade mezzelune half-moons, stuffed with truffle, served with asparagus tips and cherry tomatoes, tossed in a creamy broth with Masi aged olive oil
Desserts
Homemade Guinness and Brandy Christmas Pudding
Homemade zesty Guinness and Brandy pudding with Glenisk clotted cream and Bushmill’s crème anglaise
Raspberry and White Chocolate Cheesecake
Raspberry and white chocolate cheesecake with fresh raspberries and coulis
Chocolate Pave
Chocolate genoise sponge soaked in Kirsch, topped with rich chocolate mousse and chocolate dust. Served a vanilla bean cream, all drizzled with a cherry sauce
Zesty Lemon Tart (GF)
A baked coconut base topped with zesty, caramelised lemon cream served with raspberry sorbet and Glenisk clotted cream
Bûche de Noel
Bûche De Noel, rolled light chocolate sponge with praline mascarpone filling, amarena cherries and lush chocolate sauce
Tea or Coffee
Sides €3.50 each
Asparagus Tips with Hollandaise Fire’s Sinful Mash Carrot Crush
Green Beans with Bacon Lardons Spinach and Artichoke Gratin Pont Neuf Chips
Please note parties of 6 or more are subject to a 10% discretionary service charge
Christmas Lunch Menu €32.00
Starters
Fire Roasted Parsnip and Carrot Soup (V)
Fire roasted parsnip and carrot soup with cream and parsnip crisps
Wood Fired Ardsallagh Goat’s Cheese Bruschetta (V)
Wood fired Ardsallagh Irish cranberry goat’s cheese with pecan and pistachio nuts crust and a chestnut honey drizzle
Claire Island Organic Smoked Salmon
Claire Island Organic Smoked Salmon, served with Fire roasted crispy capers, dill aioli, lemon wedge and Fire’s house baked brown bread
Char Grilled Glin Valley Irish Chicken Caesar Salad
Char grilled sliced Irish chicken fillet with crisp baby gem leaves, giant croutons, oven roasted pine nuts and parmesan shavings
Black Mission Figs with Cashel Blue Cheese
Black mission figs with Cashel Blue cheese wrapped in parma ham with a drizzle of chestnut honey
Main Courses
8 oz Irish Hereford Prime Aged Sirloin Steak
Irish Hereford Prime aged 8oz sirloin steak topped with tobacco onions, served with Pont Neuf chips, a baby rocket salad and brandy pepper cream sauce
Glin Valley Irish Turkey Roulade
Roulade of Irish turkey fillet with sausage meat, sage and onion stuffing, decadent mashed potato and finished with a meat jus, buttered brussels sprouts and Jane Russell port and venison chipolatas
Fire Glin Valley Irish Chicken Supreme “Coq au Vin”
Fire style “Coq Au Vin”; Irish chicken supreme served on creamy mash and green beans with bacon lardons, pearl onions, and a wild mushroom and red wine reduction
Gorgonzola and Walnut Ravioli (V)
Handmade ravioli pasta filled with gorgonzola cheese and walnut, tossed with a blend of sweet peppers, roast cherry tomatoes and white wine, topped with rocket and Masi aged olive oil
Pan Fried Lemon Sole
Fillets of Lemon Sole dusted in flour and pan fried, served with lemon beurre blanc, decadent mash and buttered asparagus tips
Desserts
Homemade Guinness and Brandy Christmas Pudding
Homemade zesty Guinness and Brandy pudding with Glenisk clotted cream and Bushmill’s crème anglaise
Raspberry and White Chocolate Cheesecake
Raspberry and white chocolate cheesecake with fresh raspberries and coulis
Chocolate Pave
Chocolate genoise sponge soaked in Kirsch. Topped with rich chocolate mousse and chocolate dust. With amarena cherries, a vanilla bean cream. All drizzled with a cherry purée
Zesty Lemon Tart (GF)
A baked coconut base topped with zesty, caramelised lemon cream served with Featherbed Farm raspberry sorbet and Glenisk clotted cream
Bûche de Noel
Bûche De Noel, rolled light chocolate sponge with praline mascarpone filling, amarena cherries and lush chocolate sauce
Tea or Coffee
Sides €3.50 each
Asparagus Tips with Hollandaise Fire’s Sinful Mash Carrot Crush
Green Beans with Bacon Lardons Spinach and Artichoke Gratin Pont Neuf Chips
Please note parties of 6 or more are subject to a 10% discretionary service charge
Christmas Table D’Hôte Menu €42.00
Monday – Wednesday only, ending 11thDecember
Starters
Fire Roasted Parsnip and Carrot Soup (V)
Fire roasted parsnip and carrot soup with cream and parsnip crisps
Fire Duo Fish Cakes
Fire’s naturally smoked haddock and cod fish cakes served with sweet chilli dip
Ardsallagh Irish Cranberry Goat’s Cheese (V)
Wood fired Ardsallagh Irish cranberry goat’s cheese with pecan and pistachio nuts and a chestnut honey drizzle
Char Grilled Glin Valley Irish Chicken Caesar Salad
Char grilled sliced Irish chicken fillet with crisp baby gem leaves, giant croutons, oven roasted pine nuts and parmesan shavings
Wood Fired Spinach and Artichoke Gratin (V)
Spinach and artichoke gratin flavoured with nutmeg and aged cheddar with garlic crostinis
Main Courses
8 oz Irish Hereford Prime Sirloin Steak
Irish Hereford Prime aged 8oz sirloin steak topped with tobacco onions, served with Pont Neuf chips, a baby rocket salad and brandy pepper cream sauce
Glin Valley Irish Turkey Roulade
Roulade of Irish turkey fillet with sausage meat, sage and onion stuffing, decadent mashed potato and finished with a meat jus, buttered brussels sprouts and Jane Russell port and venison chipolatas
Irish Rare Breed Tender Double Pork Rack
Irish rare breed tender double pork chop, pecan and apricot crust, served with ‘champ’, green beans, crispy crackling and a red wine jus
Gorgonzola and Walnut Ravioli (V)
Handmade ravioli pasta filled with gorgonzola cheese and walnut, tossed with a blend of sweet peppers, roast cherry tomatoes and white wine, topped with rocket and Masi aged olive oil
Herb Crusted Cod Fillet
Fresh herb crusted cod fillet, in roasted red pepper, chorizo barlotti beans, tomato and olive broth with a crisp pancetta wafer, buttery mash and green beans
Desserts
Guinness and Brandy Christmas Pudding
Homemade zesty Guinness and Brandy pudding with Glenisk clotted cream and Bushmill’s crème anglaise
Raspberry and White Chocolate Cheesecake
Raspberry and white chocolate cheesecake with fresh raspberries and coulis
Traditional Apple Pie
Traditional apple tart with toasted almonds and Featherbed Farm French vanilla ice cream with a roast baby apple
Zesty Lemon Tart (GF)
Baked coconut base topped with zesty, caramelised lemon cream served with Featherbed Farm raspberry sorbet and Glenisk clotted cream
Bûche de Noel
Bûche De Noel, rolled light chocolate sponge with praline mascarpone filling, amarena cherries and lush chocolate sauce
Tea or Coffee
Sides €3.50 each
Asparagus Tips with Hollandaise Spinach and Artichoke Gratin Fire’s Sinful Mash
Green Beans with Bacon Lardons Carrot Crush Pont Neuf Chips
Please note parties of 6 or more are subject to a 10% discretionary service charge
Christmas Lunch Table D’Hôte Menu €28.00
Available Monday – Wednesday only, ending 11thDecember 2013
Starters
Fire Roasted Parsnip and Carrot Soup (V)
Fire roasted parsnip and carrot soup with cream and parsnip crisps
Fire Duo Fish Cakes
Fire’s naturally smoked haddock and cod fish cakes served with sweet chilli dip
Black Mission Figs with Cashel Blue Cheese
Black mission figs with Cashel Blue cheese wrapped in parma ham with a drizzle of chestnut honey
Char Grilled Glin Valley Irish Chicken Caesar Salad
Char grilled sliced Irish chicken fillet with crisp baby gem leaves, giant croutons, oven roasted pine nuts and parmesan shavings
Main Courses
8 oz Irish Hereford Prime Aged Sirloin Steak (€4 supplement)
Irish Hereford Prime aged 8oz sirloin steak topped with tobacco onions, served with Pont Neuf chips, a baby rocket salad and brandy pepper cream sauce
Glin Valley Irish Turkey Roulade
Roulade of Irish turkey fillet with sausage meat, sage and onion stuffing, decadent mashed potato and finished with a meat jus, buttered brussels sprouts and Jane Russell port and venison chipolatas
Gorgonzola and Walnut Ravioli (V)
Handmade ravioli pasta filled with gorgonzola cheese and walnut, tossed with a blend of sweet peppers, roast cherry tomatoes and white wine, topped with rocket and Masi aged olive oil
Herb Crusted Cod Fillet
Fresh herb crusted cod fillet, in roasted red pepper, chorizo barlotti beans, tomato and olive broth with a crisp pancetta wafer, buttery mash and green beans
Desserts
Homemade Guinness and Brandy Christmas Pudding
Homemade zesty Guinness and Brandy pudding with Glenisk clotted cream and Bushmill’s crème anglaise
Raspberry and White Chocolate Cheesecake
Raspberry and white chocolate cheesecake with fresh raspberries and coulis
Chocolate Pave
Chocolate genoise sponge soaked in Kirsch, topped with rich chocolate mousse and chocolate dust. Served with amarena cherries and a vanilla bean cream, all drizzled with a cherry purée
Bûche de Noel
Bûche De Noel, rolled light chocolate sponge with praline mascarpone filling, amarena cherries and lush chocolate sauce
Tea or Coffee
Sides €3.50 each
Asparagus Tips with Hollandaise Fire’s Sinful Mash Carrot Crush
Green Beans with Bacon Lardons Spinach and Artichoke Gratin Pont Neuf Chips
Please note parties of 6 or more are subject to a 10% discretionary service charge
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