Left Bank Bistro, The / Evening Menu

Back to The Left Bank Bistro


Crispy garlic focaccia bread   4.90

left bank homemade soup     4.90

Tiger Prawns in wan ton wrap with sweet chilli dip on Thai salad  10   

Grilled Haloumi cheese with a salad of rocket, roast red pepper & preserved lemon & Left Bank dressing    8

Carpaccio of Peppered Irish beef fillet with rocket,  shaved parmesan, caper berries & lemon dressing        9

Tingling Prawn salad, tiger prawns with spring onion, mange tout & chilli, tossed in a Sichuan peppercorn & coriander dressing    9

Pan-fried tournafulla black pudding on an apple & ginger compote With wholegrain mustard aioli drizzle    8

All served with potatoes & salad or vegetables

Thai spiced chicken breast on egg noodles with chilli, lime, lemongrass, coriander & coconut milk  25

Irish beef fillet with a wild mushroom & cracked pepper cream  29

Prime Irish Angus sirloin steak with melting garlic and parsley butter  28

Oven roasted rack of irish lamb with a red lentil & vegetable broth & homemade mint jelly    29

Roast corn-fed chicken supreme on a white bean &  smoked bacon stew drizzled with gremolata  25

Grilled herby parmesan polenta cake on a cherry tomato sauce with Honey roast vegetables    22

Fresh fish on separate card

Squid sautéed with chilli and sea salt on a green leaf salad with lemon drizzle  9

Mussels steamed in a Cajun spiced cream        
starter         9   main      20

Half dozen oysters; natural      12
grilled with a garlic and parsley butter      14

Polenta dusted fillet of lemon sole served with warm Baby potato & Left Bank pesto salad    25

Monkfish medallions sautéed in a fennel, lemon and white wine cream on scallion mash     28                                      

Oven-roasted hake fillet with a parmesan and dill crust and a tomato, basil and black olive sauce  26

Whole seabass baked with olive oil & sea salt with a mango, ginger & chilli compote    29

Food by Michael Durr
service charge not included

Dessert Menu   EURO

Layered ice-cream bombe with biscuit base & strawberry sauce  7

Dark chocolate truffle torte with raspberry & Bushmills sauce  7      
Brioche and butter pudding with a chocolate crème anglais 7

Lemon scented mascarpone cheese and wild berry tartlet 7
Vanilla ice-cream with a shot of espresso & a liqueur of your choice  8.50

Irish farm house cheese plate  8.50                                         


Domaine Gardies, Muscat de Rivesaltes - Sun-dried grapes produce a fresh fruity wine                                     
Bottle        26   
Glass          7


Cockburns, Fine Ruby Port  Glass 5
Grahams, LBV  Glass 8


Food by Michael Durr

10% service charge for groups of 8 or more