Sunday – Thursday, 5.00 – 6.30PM
2 Course €29.95 3 Course €32.95
Starters
Ryleigh’s Soup of The Day (4/6)
Burrata Salad with Warm Wood Mushrooms, Zucchini, Mustard Frill & Tarragon Vinaigrette (4/12)
Smoked Morteau Sausage & Herb Risotto with Hegarty’s Cheddar (4/13)
Mains
Mayson Bacon Cheeseburger, House Relish, Pickles & Fries (1a/4/7/9/10/12/13)
Pan Fried Seabream, Risotto Primavera, Asparagus, Courgette, Broad Beans & Lemon Verbena (1a/3a/4/13)
Beetroot Gnocchi, Long Stem Broccoli & Gubbeen Cheese, Smoked Almond & Sage Butter (1a/4/3a)
Chicken & Chorizo Pasta Scallions & Reggiano Cheese (1a/4/7)
8oz Striploin Steak, Served with Bearnaise Sauce & Smoked Garlic and Rosemary Butter Fries (4/7/13)
€7 Supplement
Desserts
Vanilla & Pecan Ice Cream Sundae, Honeycomb, Salted Caramel Sauce (3d/4)
Warm Broken Chocolate Brownie, Salted Caramel Sauce, Vanilla Ice Cream (2/4/7)
Eton Mess, Fresh Strawberries, Vanilla Cream, Italian Meringue, Shortbread Biscuit (1a/4/7)
Discretionary 12.5% Service Charge Will Be Applied To Parties Of 6 Or More
Early Bird menus not available on Bank Holidays
Not available in conjunction with any other offer
Substitute dishes will be charged as extra
ALLERGEN KEY 1. Cereals Containing Gluten a)Wheat b)Spelt c)Khorasan d)Rye e)Oats 2. Peanuts 3. Nuts a)Almonds b)Hazelnuts c)Cashews d)Pecan Nut e)Brazil Nuts f) Pistachio g) Macadamia / Queensland Nut h) Walnut 4. Milk 5. Crustaceans a)Crab b)Lobster c)Crayfish d)Shrimp 6. Molluscs 7. Eggs 8. Fish 9. Celery 10. Soy 11. Sesame Seeds 12. Mustard 13. Sulphur Dioxide & Sulphites 14. Lupin
Breakfast Menu Served Monday – Saturday 7am to 11am | Sunday 7.30am to 11am
Healthy Options
Crunchy Homemade Granola, Mixed Berries, Passion Fruit Purée, Greek Yoghurt 7.50
Citrus Fruit & Pineapple Salad, Coconut Sorbet 8.00
Organic Homemade Porridge Mixed Berries, Toasted Pecan & Maple Syrup 7.50
Specials
Full Irish Breakfast “The Works” Grilled Pork Sausage, Streaky Bacon, Black & White Pudding, Flat Cap Mushroom, Roast Tomato, Potato Hash & Eggs (any style},
Sourdough & Wheaten Loaf Toast 15.00
Buttermilk Pancakes (buttermilk or blueberry) Mixed Berries & Fresh Cream
with Orange & Lemon Honey Butter 14.00
French Vanilla Toast, Caramelised Banana, Sweet Mascarpone & Maple Syrup 14.00
Egg White Frittata, Spinach Portobello Mushrooms, Leeks, Tomatoes, Asparagus
Toasted Bagel, Crispy Prosciutto, Scrambled Eggs, Avocado, Tomato & Sriracha Chutney 12.00
Eggs Benedict 14.00
2 Poached Eggs, Toasted Buttered Muffin & Hollandaise Sauce
Spinach & Smoked Salmon
Crispy Bacon, Roast Tomato
Asparagus, Flat Cap Mushroom & Spinach
Sides
Toast 2.50
Avocado 2.95
Beans 3.50
Sausage 3.50
Bacon 3.50
Fruit Bowl 4.50
Juices
Fresh OJ 3.95
Fresh Apple 3.95
Fresh Carrot, Ginger, Apple, Kale 3.95
Discretionary 12.5% Service Charge Will Be Applied To Parties Of 6 Or More
Brunch menu served Saturday & Sunday 11am to 4pm
Healthy Options
Crunchy Homemade Granola, Mixed Berries, Passion Fruit Purée, Greek Yoghurt (1a/1e/1f/4) 7.50
Citrus Fruit & Pineapple Salad, Coconut Sorbet 8.00
Organic Homemade Porridge, Mixed Berries, Toasted Pecan Nuts & Maple Syrup (1f/3d/4) 7.50
Specials
Full Irish Breakfast “The Works” – Grilled Pork Sausage, Streaky Bacon, Black & White Pudding, Flat Cap Mushroom, Roast Tomato, Potato Hash, Eggs Any Style & Toast (1a/1e/1f/4/7/13) 15.00
Buttermilk Pancakes (Buttermilk or Blueberry) Mixed Berries & Fresh Cream or Orange & Lemon Honey Butter (1a/4/7) 14.00
French Vanilla Toast, Caramelised Banana, Sweet Mascarpone & Maple Syrup (1a/4/7/10) 14.00
Egg White Frittata, Spinach, Portobello Mushrooms, Leeks, Tomatoes, Asparagus (7/4) 12.00
Toasted Bagel, Crispy Prosciutto, Scrambled Eggs, Avocado, Tomato & Sriracha Chutney (1/4/7/13) 12.00
Eggs Benedict
2 Poached Eggs, Toasted Buttered Muffin & Hollandaise Sauce (1a/4/7/13) 14.00 Spinach & Smoked Salmon (1a/4/7/8/13) 14.00
Crispy Bacon, Roast Tomato (1a/4/7/13) 14.00
Asparagus, Flat Cap Mushroom & Spinach (1A/4/7/13) 14.00
Steak & Eggs, Chargrilled 8oz Ribeye, Potato & Ardsallagh Goat’s Cheese Hash, Avocado & Wilted Spinach Toast, Fried Eggs & Bearnaise Sauce (4/12) 28.00
Mayson Bacon Cheeseburger, Brioche Bun, Crispy Bacon, Cheese, Tomato, Lettuce, House Relish (4/12) 16.50
Ardsallagh Goat’s Cheese Mousse, Roast Beetroot, Orange, Rocket & Fennel, Toasted Hazelnuts, Raisin Purée (4/13) 12.50
Open Faced Steak Sandwich, 6oz Sirloin Steak, Pickled Red Onion, Cashel Blue Cheese, Red Chard, Basil Mayo, Fries (1a/4/7) 19.00
Chicken Chorizo Tagliatelle, Fresh Tagliatelle Pasta, Creamy Chorizo & Chicken Sauce, Scallions & Aged Parmesan (1a/3a/4) 21.50
Patatas Bravas, Crispy Chorizo, Red Pepper, Onions, Black Pudding, Fried Eggs, Salsa Verdi & Parmesan (1a/1e/1f/4/7/13) 15.00
Citrus Honey & Lavender Roast Chicken, Buttered Greens, Potato Mash & Roast Jus (4/13) 24.00
Discretionary 12.5% Service Charge Will Be Applied To Parties Of 6 Or More
Lunch Menu served Monday – Friday 12pm to 4pm
Mains
Ryleigh’s Soup of The Day (4/9) 7.50
Sirloin Steak (8oz – 226g), Bearnaise Sauce & Smoked Garlic, Rosemary Butter Fries (4/7/13) 24.95
Mayson Bacon Cheeseburger, House Relish, Pickles & Fries (1a/4/7/9/10/12/13) 16.50
Parmesan Chicken Salad, Cos Lettuce, Sundried Tomatoes & Chipotle Mayo (1a/4/7) 15.00
Roast Artichoke & Fennel Garganelli Pasta, Salty Ricotta & Lemon (1a/4) 17.00
Aubergine Parmigiana, Garlic Rosemary Bread & Rocket Red Onion Salad (1a/4) 16.50
Grilled Steak & Burrata Salad, Warm Wood Mushrooms, Zucchini, Tarragon Vinaigrette (4) 18.00
Pan-fried Sea Bream on Risotto Primavera, Asparagus, Courgette, Broad Beans & Lemon Basil (4/8/13) 19.00
Sautéed Squid & Chorizo with Avocado Salad, Lamb’s Lettuce, Baby Tomatoes (4/6) 14.50
Chicken Chorizo Pasta, Scallions & Reggiano Cheese (1a/4/7) 19.00
Sides
Avocado & Fennel Salad, Lemon Dressing 5.95
Wood Roasted Mediterranean Vegetables, Fennel Pollen 5.50
Hand Cut Fries 4.95
Parmesan & Tarragon Fries (4/7) 5.50
Roast Mash Potatoes (4) 4.95
Desserts
Eton Mess, Fresh Strawberries, Vanilla Cream, Italian Meringue, Shortbread Biscuit (1A/4/7) 7.00
Vanilla & Maple Pecan Ice Cream Sundae, Honeycomb, Salted Caramel Sauce (3d/4) 7.50
Warm Pear & Almond Ricotta Cake, Custard Sauce & Almond Ice Cream (1a/3a/4/7) 7.50
Irish Cheese Selection – Young Buck Blue, Milleens, Mossfield Gouda, Ballylisk Brie & Knockanore Cheddar, Lavosh Crackers & Chutney (1A/1E/4/7/11/13) 14.50
Discretionary 12.5% Service Charge Will Be Applied To Parties Of 6 Or More
ALLERGEN KEY 1. Cereals Containing Gluten a)Wheat b)Spelt c)Khorasan d)RyeOats 2. Peanuts 3. Nuts a)Almonds b)Hazelnuts c)Cashews d) Pecan Nut e)Brazil Nuts f)Pistachio g) Macadamia / Queensland Nut h) Walnut 4. Milk 5. Crustaceans a)Crab b)Lobster c)Crayfish d)Shrimp 6. Molluscs 7. Eggs 8. Fish 9. Celery 10. Soy 11. Sesame Seeds 12. Mustard 13. Sulphur Dioxide & Sulphites 14. Lupin *Unpasteurised All of our beef is 100% Irish
Dinner Menu served daily 4pm to 10pm
Starters
Roast Scallops, Spinach Pea & Pesto, Basil Tomatoes (4/6) 13.50
Beef Tartar, Fresh Horseradish, Egg Yolk Mayonnaise, Sourdough Toast & Mushroom Butter (1a,4,7,8,9,10,12,13) 14.00
Spicy Korean Calamari, Daikon, Black Chia Seeds (1a,4,6,9,10,11,13) 12.50
Burrata Salad, Warm Wood Mushrooms, Zucchini, Mustard Frill & Tarragon Vinaigrette (4/12) 11.50
Smoked Morteau Sausage, Herb Risotto & Hegarty’s Cheddar (4/13) 10.50
Steamed Mussels, Garlic, Herbs & White Wine (6/13/4) 12.00
Oven Cooked Sourdough, Chateau La Coste Olive Oil & Glenilen Butter (1a) 3.95
Grill
12oz/340g Striploin 34.00
14oz/395g Delmonico 38.00
18oz/510g T-Bone 39.00
8oz/226g Centre Cut Fillet 35.00
30oz/850g Tomahawk Ribeye for 2 people 72.00
Steak Toppers
Foie Gras 12.00
Portobello Mushroom & Blue Cheese (4) 7.00
Fried Egg (3a/4) 2.00
Sauces and Butters each 3.00
Jameson Pepper Sauce (4)
Béarnaise
Red Wine Jus (9/13)
Chimichurri (4/12)
Garlic & Rosemary Butter (4)
Mains
Spatchcock Chicken, Rustic Bean Stew, Romesco & Chicken Jus (1a/3a/9/13) 26.00
Rack of Irish Lamb, Salsa Verde, Spinach, Creme Fraiche & Lemon (4/13) 35.95
Whole Wood Grilled Sea Bream Caper lemon Dressing (4/8/13) 28.00
Beetroot Gnocchi, Long Stem Broccoli & Gubeen Cheese Smoked Almond & Sage Butter (1a/3a/4/13) 22.00
House Potatoes
Skin on Fries 4.95
Parmesan & Tarragon Fries (4) 5.95
Parmesan & Tarragon Fries, Crispy Pancetta (4) 5.95
Butter Mash (4) 5.50
Fried Bacon & Onion Mash (4) 5.95
Sides
Avocado & Fennel Salad, Lemon Dressing 5.95
Wood Roasted Mediterranean Vegetables, Fennel Pollen 5.50
Garlic Wood Mushrooms (4) 5.95
Steamed Green Vegetables (4) 5.50
Onion Stack with Blue Cheese Dressing (1a/4/7/13) 6.50
Desserts
Vanilla & Maple Pecan Ice Cream Sundae, Honeycomb, Salted Caramel Sauce (3d/4) 7.50
Eton Mess, Fresh Strawberries, Vanilla Cream, Italian Meringue, Shortbread Biscuit (1A/4/7) 7.00
Warm Pear & Almond Ricotta Cake, Custard Sauce & Almond Ice Cream (1a/3a/4/7) 7.50
Warm Broken Chocolate Brownie, Salted Caramel Sauce, Vanilla Ice Cream (1a/3h/4/7/10) 8.50
Irish Cheese Selection (1a/1e/4/7/11) *Young Buck Blue, Milleens, Mossfield Gouda, Ballylisk Brie & *Knockanore Cheddar. Lavosh Crackers & Chutney 14.95
Discretionary 12.5% Service Charge Will Be Applied To Parties Of 6 Or More
ALLERGEN KEY 1. Cereals Containing Gluten a)Wheat b)Spelt c)Khorasan d)RyeOats 2. Peanuts 3. Nuts a)Almonds b)Hazelnuts c)Cashews d) Pecan Nut e)Brazil Nuts f)Pistachio g) Macadamia / Queensland Nut h) Walnut 4. Milk 5. Crustaceans a)Crab b)Lobster c)Crayfish d)Shrimp 6. Molluscs 7. Eggs 8. Fish 9. Celery 10. Soy 11. Sesame Seeds 12. Mustard 13. Sulphur Dioxide & Sulphites 14. Lupin *Unpasteurised All of our beef is 100% Irish
