Fire / Lunch Menu

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The Lunch Menu

Warm wood fired breadsticks with kalamata olives and dips
Freshly baked breadsticks, served with purple black fruity kalamata olives and red and green pesto dips

Creamy haddock, cod and fresh crayfish chowder.
A creamy rich seafood chowder with a chunky sweetcorn asnd potato base.

Ardsallagh goats cheese salad with bacon lardoons
Irish goats cheese with a crushed pistachio nut crust on a bed of mixed leaves drizzled with reduced balsamic vinegar

Spinach and artichoke gratin.
Wood fired creamed artichoke & spinach gratin with nutmeg and parmesan served with bruschettinnis

Fire fish cakes with lemon aioli.
Naturally smoked haddock, fresh cod fish cakes served with a sweet chilli dip.

Chargrilled lamb skewers with coriander crème fraiche.
Tender fillet of char grilled marinated lamb , with lime and coriander dip

Fresh figs, melting Cashel blue and Chestnut honey.
Figs stuffed with melting Cashel blue cheese and drizzled with chestnut honey


Toulouse sausages, buttery mash, and onion gravy
Sausages native to Toulouse, served on a bed of creamy mash with onion gravy.

Fire Burger, foccacia, matchstick chips and fireslaw.
Fire burger on an Italian flatbread, with mustard mayonnaise, red onion jam and rocket, with a fire style coleslaw

Haddock fillet with herb white wine cream, asparagus and scallion mash.
Undyed smoked haddock atop asparagus and scallion mash with a herb white wine cream

6OZ mignon, chunky chips. Béarnaise sauce.
6oz mignon, fillet of Irish beef, dry aged for 21 days, served with tobacco onions, chunky chips and béarnaise sauce.

Cioppinnio, San Francisco Bouillabaisse, saffron aioli and bruschetinni.
A tomato based bouillabaisse with clams, prawns, haddock and cod, served with a homemade saffron aioli

Tortelli zucca with nut brown butter.
‘Speciality of Parma’ pumpkin filled pasta, tossed in nut brown butter with sage and fresh parmesan

Supreme of chicken, leek, chorizo and barlotti bean broth with mash.
Supreme of Chicken with a leek, bean and chorizo broth and a creamy mash.


Tipperary organic ice cream.
Organic Irish Ice cream in a selection of wonderful flavours.

Strawberry bavarois shortcake base.
A light Bavarian cream made with strawberries and irish mist liqueur, on a base of oven dried strawberry shortcake served with crème anglaise

Chocolate and orange mouse.
Belgian milk chocolate mousse with a hint of orange and Cointreau liqueur, on a sachertorte sponge base, with a chocolate sauce and flakes

Pain au chocolat bread and butter pudding
Traditional creamy bread and butter pudding, with the added element of luscious pain au chocolat.

Mixed berry lattice.
Rhubarb, blackberries, and rasberries served warm with a lattice top, with butterscotch sauce and organic ice cream.

2 courses: € 28.00, 3 courses: € 32.00