Big Mike’s March 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
€22 Lunch Plat Du Jour – Every Friday and Saturday – Changes Daily
Starters
Home-Made Breads and Salted Caramel and Hazelnut Butter 2.95
Organic Crispy Chicken Thigh
and Buttery Pastry Palmier Tarragon Cream, Pickled Wild Mushrooms 15.95
Blue Fin Tuna Tartare
Avocado Puree, Soy, Sesame & Chilli Dressing, Pickled Kohlrabi and Goatsbridge Caviar 19
3 Carlingford Oysters – with a Ginger Granita and Pickled Cucumber 12.95
Our Signature Duck Arancini, you keep hounding me to put it back on the menu so here it is
Confit Wild Duck & Mushroom Arancini with Truffle Aioli & Balsamic Glaze 15
John O’Reilly’s Beef Carpaccio
Tonnato Dressing, Crispy Capers, Confit Egg Yolk, Horseradish, Parmesan 16
Big Mike’s Mini Fish Pie
Natural Smoked Turbot, Mussels, Creamed Leeks, Smoked Potato Foam and Scrumpies 16
Shiitake Mushroom Parfait
Pickled Hen of the Woods, Chicory, Figs and Toasted Sourdough 14.50
Main Courses
The OG -Our Signature Seafood Platter for 2
A selection of the Freshest Fish directly from the boats today
Served with Shellfish Including Clogherhead Prawns, Home-Made Fishcakes, Clams,
Cockles Juicy Mussels with a Creamy Lemon Sauce & Home-Made Chips! 44 per Person
Premium OG Michael’s Surf ‘n’ Turf Platter for 2
The perfect Pairing of the Very Freshest Seafood & Shellfish & John O’Reilly’s Fillet Steak
for when you can’t decide to go Meat or Fish – Have Both! 48 Per Person
Top Shelf Beef
John O’Reilly’s Beautifully Tender Black Angus 9oz Fillet Steak 48
Peter Hannan’s Himalayan Salt-Aged 10oz Striploin Steak 40
Chef’s Choice Classic Cote de Boeuf 2
Peter Hannan’s Salt Aged Rib Eye Steak with Overnight Confit Daube of Beef & Beef Fat Roast Potatoes
55 Per Person
All steaks served with Beef Butter Glaze and the holy trinity of Chips, Onion Rings and Pepper Sauce
Dermot Allen’s Pork Chop – Rare Breed Pork, Directly from farm
Old School Buttery Colcannon, Wholegrain Mustard & Maderia Jus 32
Butter Roasted Hand Dived Scallops
Confit Potato Terrine, Roscoff Onion & Pancetta Jam, Celery Cream 36
Pan Seared Organic Irish Chicken Supreme
Creamy Mash, Peas A La Francaise and a Chicken Jus 32
Pan Fried Halibut
Potato & Truffle velouté, Asparagus and Crispy Artichokes’ 40
Seared Atlantic Prawns
In a Saffron and Champagne Velouté, Pangrattato Crumb and Home-Made Chips 31
Smoked Cauliflower
Celeriac Puree, Chimichurri, Picked Fennel and Smoked Knockanore Cheese Fondue 24
Sides: Sauteed Green Beans w/ flaked almonds & Garlic Butter / Home-Made Chips / Caesar Salad 6
Desserts
72% Dark Chocolate & Peanut Butter Tart
Peanut Brittle, Caramelised Banana, Whipped Vanilla Mascarpone 12
Almond Financier
Orange Curd and Caramelised White Chocolate Ganache 12
Biscoff Cheesecake
with Salted Caramel Ice Cream 12
Home-made Warm Sticky Toffee Pudding
with Butterscotch Sauce, Hazelnuts, and Ice Cream 13
Coconut Rice Pudding
Malibu Marinated Pineapple and Almond Crumb 11
Affogato
Our Signature Affogato of Baileys and Amaretto Caramel Coffee Poured Tableside
Over Vanilla Ice Cream 15
Limoncello Sorbet 9
Cheese Board
Chef’s Selection of Irish Cheeses, Daru, Boyne Valley Blue & Hegarty’;s Cheddar with a Quince, Apple Compote
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
