MENUS

DINNER

Wednesday – Saturday from 5pm

BITES

Homemade focaccia, chicken fat butter, 6
Homemade crisps, smoked salt & peat vinegar, 6 (V)
Chilli, lemon & coriander house marinated Gordal olives, 5 (V)

SMALL PLATES & STARTERS

Flatbread – Tomato, John Shine’s Irish sardines, rocket, 13
Flatbread – Cooleeney cheese, truffle honey, basil pesto,14
Flatbread – Pigs on the Green crispy bacon, leek & potato pesto, 13

Spiced red lentil, cumin & potato soup, 8 (V)
Korean fried chicken wings, crispy shallot, sesame, 15
Dublin smokies – house-smoked fish, creme fraiche, spring onion, leek, Dubliner cheese, cherry tomato, 16
Ham hock, guinea fowl & leek terrine, piccalilli, toast, 16

LARGE PLATES

Braised puy lentil & caramelised onion pie, mash, gravy, 24 (V)
Venison Rendang curry, jasmine rice, pickled cucumber, green beans, lime chutney, 27
Monkfish scampi, green pea guacamole, beetroot, horseradish, aioli & fries, 26
JJ Youngs dry-aged Striploin Angus steak, chips, peppercorn sauce, 38
Slow cooked beef and Guinness pie, buttery mash, red wine, gravy, 28

SIDES

Buttery mash, 6
Chips, 6
Brussel sprouts, 6

DESSERTS

Guinness sticky toffee pudding, butterscotch, vanilla malt sorbet , 9
Pair with Pineau des Charentes,Chateau d’Orignac, France, €12.00
Forced rhubarb & apple crumb, whipped cream , 9
Pair with a glass of Doravante Branco, Bical/Cercial, ’19, Portugal, €14.00

Affogato – Bean inspired El Bambo double espresso poured over a scoop of our home-made vanilla ice-cream, 7

For dietary restrictions, just ask for our allergen booklet.
There is a 12.5% service charge on parties of 5 or more.
All gratuities are divided between the team working during your visit.

SUNDAYS

Every Sunday from 12 PM to 7 PM

Dishes change weekly

SNACKS & BITES

Homemade focaccia, chicken fat butter, 6
Chilli, lemon & coriander house marinated Gordal olives, 5
Homemade crisps, smoked salt, peat vinegar, 6
Dublin smokies – house-smoked fish, creme fraiche, spring onion, leek, Dubliner cheese, cherry tomato, 16
Korean fried chicken wings, crispy shallots, sesame, 15

ROASTS

All served with roast potatoes, green cabbage, honeyed carrot and parsnips, turnip and carrot purée, stuffing, Yorkshire pudding and gravy

Mushroom loaf, 22 (V) or (Veg) – only our yorkies and stuffing are not vegan.
Pigs on the Green pork belly, 24
Oven-roasted chicken, 24
Black Angus striploin beef, 27

SIDES

Cauliflower cheese, 6
Garlic-buttered cabbage, 5

DESSERTS

Affogato – Bean inspired El Bambo double espresso poured over a scoop of our home-made vanilla ice-cream, 7

For dietary restrictions, just ask for our allergen booklet.
There is a 10% Service Charge applied to all tables. This goes directly to all the team.

MOTHER'S DAY SPECIAL

MOTHER’S DAY SPECIAL SUNDAY (SAMPLE MENU)

15TH MARCH FROM 12PM

€48 set menu

SNACKS FOR THE TABLE

Homemade focaccia, whipped chicken fat butter

Homemade crisps, peat vinegar, smoked salt

Chilli, lemon & coriander house marinated Gordal olives (V)

MAIN

All our roast dishes are served with roast potatoes, green cabbage, honeyed carrot & parsnips, turnip & carrot purée, stuffing, Yorkshire pudding and gravy.

Oven-roast Chicken

Pigs on The Green pork belly

Black Angus striploin beef

Mushroom & Miso loaf

DESSERT

Guinness sticky toffee pudding, butterscotch, vanilla malt sorbet.

Affogato – Bean Inspired El Bombo double espresso poured over a scoop of our home-made vanilla ice-cream

Forced rhubarb & apple crumble, whipped cream

A 10% service charge shall be added to your bill, paid directly and in full to the team who cooked, cleaned and served. Our allergen menu is right at the front desk.

GROUPS

Winter Group Set Menu €48 per person

OPTIONAL ADD-ON SNACKS

Homemade focaccia, whipped chicken fat butter, 4
Home-made crisps, peat vinegar, smoked salt, 6 (V)
Chilli, lemon & coriander house marinated Gordal olives, 5 (V)

STARTERS

MAINS

DESSERTS

A 12.5% service charge, paid directly to the staff who cooked, served and cleaned for you, will be added

RED WINE

RED WINE BY THE GLASS

Ca’ di Alte, Pinot Nero, Italy, 8.00

Maison Idiart, Merlot/Cabernet Sauvignon blend, France, 8.50
Christophe Coquard Malbec, France, 9.00
Claus Preisinger, Pustza Libre, Zweigelt/St Laurent,’18, Austria, (served chilled) 12.00
Luis Seabra Vinhos, Xisto Ilimitado Dozelinho/Malvasia/Preta, ’21, 14.00

WHITE WINE

WHITE WINE BY THE GLASS

Godello, Aljibes ’21, Spain, 7.50
La Jara, Pinot Grigio ’23, Italy, 9.00
Lombeline, Sauvuignon Blanc, ’21, VDP du Gard, France, 9.50
Quinta de Azevedo, Loureiro / Alvarinho, ’23, Vinho Verde, Portugal, 11.00
Doravante Branco, Encruzado, ’19, Portugal, 13.50

COCKTAILS