Big Mike’s January Menu

This menu is a sample menu

We always take the freshest seafood available on the day and build our menus based around that 

and you might find more choices on the day as suppliers reopen after Christmas 

€22 Lunch Plat Du Jour Every Friday and Saturday – Changes Daily

Starters/ Snacks

Home-Made Breads and Salted Caramel and Hazelnut Butter 2.95

Pancetta and Hegarty’s Cheddar Arancini 

with Mustardy Aioli, Pickled Onions, and Crisps 14

Deep Sea Donegal Octopus Carpaccio 

with Saffron Potatoes and Aioli 14

3 Carlingford Oysters 

with a Ginger Granita and Pickled Cucumber 12.95

Our Classic Confit Wild Duck & Mushroom Arancini 

with Truffle Aioli & Balsamic Glaze   15

Big Mike’s Prawn Cocktail

with Bloody Mary Rose Sauce, Avocado, pickled Cucumber & Organic Leaves 17

Whipped Goats Cheese With Beetroot Jam,

Salt Baked Beetroots & Candied Pumpkin Seeds 11

 Main Courses

Top Shelf Irish Beef

All steaks are served with our Beef Butter Glaze and the holy trinity of Chips,

Onion Rings and Sauces (Pepper Sauces and Bearnaise) included in the price 

Peter Hannan’s Salt-Aged 9oz Striploin Steak• 40

John O’Reilly’s Beautifully Tender Black Angus 9oz Fillet Steak•47

Chef’s Choice Classic Côte de BoeufPlatter for 2 • 55 Per Person

Peter Hannan’s Salt- Aged Rib-Eye with Overnight Confit Daube of Beef 

& Beef Fat Roast Potatoes

Pan-Seared Organic Irish Chicken Supreme

Sauteéd Cabbage, King Oyster Mushroom, Fondant Potato,

Chicken & Maderia Jus 30

Seafood Bowl of Irish Monkfish

With Prawns, Mussels, Cockles, Tender stem Broccoli and Home-Made Fishcakes

with a Creamy Champagne and Tomato Velouté  36

Seared Atlantic Prawns

In a Prawn Old Bay Gumbo Sauce, Pangrattato Crumb and Home-Made Chips  31

Seafood Linguine

Irish Mussels, Cockles and Smoked Cod with Fresh Pasta in Chilli & Tomato Cream 24

Cauliflower Cheese “Al Fredo”

Roast Organic Cauliflower with Fresh Linguine & Asiago Cheese Sauce 24

–Sides: Tender stem Broccoli / Home-Made Chips / Green Leaves / Caesar Salad €6—

Suppliers

We use dozens of small independent farmers, growers, cheesemakers,

fishermen, butchers and Producers and we hand select our beef,

we get seafood directly from the boats and we’re incredibly proud to do so