2 Courses €26 / 3 courses €30 Choose a dish from each section
| Starters / Antipasti | |
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Bruschetta Rustica (v) (n) Bruschetta with chargrilled peppers, home made basil and almond pesto, goat's cheese and rucola |
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Salmone affumicato Burren cold smoked organic Irish salmon marinated with orange and pink peppercorn |
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Calamari fritti con salsa piccante al pomodoro Calamari, Doran's squid fried in light tempura batter with chilli tomato dip |
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| Main Courses / Secondi | |
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Caserecce con arrabbiata e nduja Casarecce pasta with tomato arrabiatta and nduja salami |
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Panzerotti con funghi porcini, fonduta di parmigiano e olio tartufato (e) (v) Panzerotti ravioli filled with forest mushrooms perfumed with white truffle oil, parmigiana fonduta cream |
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Fettuccine verdi al salmone irlandese affumicato e panna profumata agli agrumi Green Fettuccine with smoked Irish salmon, cream and lemon zest |
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Costolette d'agnello (n) (€6 extra) Grilled rack of Gilligan's Roscommon lamb with a pistachio crust, served with rosemary roast potatoes. |
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Costata di Manzo Irlandese alla griglia con rucola e crescione (€7 extra) Gilligan's Hereford Irish rib-eye marintated, char grilled and thickly sliced, served with rocket leaves, watercress and skinny polenta chips with parmigiano dop and truffle balsamic reduction. |
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Saltimbocca di pollo irlandese Gilligan's Irish chicken breast, prosciutto ham, sage and oak aged Sicilian Marsala sauce, served with rosemary roast potatoes. |
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| Desserts / Dolci | |
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Tiramisu' al Vinsanto Tiramisu prepared with Tuscan Vinsanto |
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Panna Cotta Panna Cotta with berry coulis |
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(v) denotes suitable for vegetarians, (e) denotes contains egg. (n) denotes contains nuts.We do not use any trans fats in this restaurant.
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