![]() Just as we’ve recently seen an explosion of local breweries, St. And in the past five years, Pappy’s (with its Super Smokers lineage) and later Bogart’s (a Pappy’s spinoff) have set a new standard. Roughly 15 years ago, Super Smokers, Bandana’s, and 17th Street Bar and Grill changed all that. And what the hell was a pork steak? Kansas City was World Series barbecue St. Most distressing were the ribs, which were more often than not stewed so long in oceans of sauce as to render the bones soft and the meat sagging like a bad facelift. Louis’ was thinner, more like tangy, watery ketchup. Where was the deep hickory smoke flavor? Where were the crispy, charred nuggets of well-marbled brisket we in Kansas City called burnt ends? While Kansas City sauce was a brass band of sweet, spicy, smoky, tomato-y flavors thickened with molasses and painted on meat in layers, St. Flavours are creamy with mushroom and nutty aftertasteĭurrus: Rind-washed, semi-soft, cow’s milk cheese.For years when people asked me who had the best ribs, the most piquant sauce or the tender-est brisket in town, their questions were met with a raised eyebrow and a smug “I grew up in Kansas City.” And for years, that was all that needed to be said on the matter. Gubeen: Surface ripened, semi-soft, cow’s milk cheese. Flavours are full, and creamy with a mild rich finish Wicklow Bán Brie: Full-fat cow’s milk cheese. Flavours are a wonderful contrast between the slowly dissolving, creamy paste and well-rounded blue With plum and apple chutney, cranberry & hazelnut crackersĬashel Blue: Natural-rind blue cow’s milk. Lime mascarpone mousse, juniper meringue, Gunpowder Gin & Tonic lemon jelly, red berry gel Meringue, lemon curd, raspberry, cassis sorbetĬhocolate Genoise sponge soaked in raspberry syrup, chocolate mousse, rich chocolate glaze, Glenisk clotted creamĪ selection of flavours, brandy snap basket, raspberry coulisĬaramelized apple, puff pastry, butterscotch, salt butter caramel ice cream Gingerbread biscuit, cherry gel, crushed caramel Soft poached hen eggs, watercress, pancetta, grain mustard creamĬheese cream, cheddar crumble, wood fire gratinīaby leaf, micro cress, sunblush tomato, balsamic Micro cress & baby leaf, Caesar salad or Greek saladīallymakenny potatoes, shoestring or Pont Neuf chips SIDE ORDERS €6 Two distinctively different cuts in one: fillet & sirloin on the bone, the king of steaks exclusive to FIREĪll sharing boards are accompanied by, peppercorn brandy cream, dijon & béarnaise Salad choice – Micro cress & baby leaf or baby CaesarĬhorizo & crayfish stuffed tiger prawn, garlic butter roastģ5oz/1 kg 35 Dry Aged, also known as New York Strip Sauce choice – Peppered cream, béarnaise, roast gravy or Gubbeen butterįries choice – Sweet potato, shoestring or Pont Neuf chips That is why we use Irish Hereford Prime and Hannan Meats to ensure every cut of beef is of the highest quality, low in saturated fat, high in vitamins and minerals, and always tender.Ħoz / 170g Fillet, prime centre cut – €39.00Ĩoz / 227g Sirloin, prime centre cut – €34.00Ĩoz / 227g Fillet, prime centre cut – €49.00ĩoz / 255g Sirloin, prime centre cut – €40.00 We seek out the most succulent, tender steaks available on the global market. Wilted spinach, bell pepper confit, coriander and red chilli pestoīeetroot gnocchi, minted pea puree, watercress, beet pickle gel & powder, aged Italian cheese flakesĪt FIRE we pride ourselves in sourcing only the best grass-fed Irish beef. Slow-cooked pork neck fillet, crisp shallot mash, squash puree, cinnamon jus Pan roast breast, honey thigh, chorizo cream, champ, crumbled goats’ cheese Rack of Irish lamb, wood-fired to pink, thyme roast potatoes, honey glazed roots, chimichurri Roast whole flat Irish sea fish of the day, spinach, sun-blush tomato & thyme brown butterĬhorizo & crayfish stuffed, garlic butter roast, baby leaf salad or fries ![]() Seared scallops, fennel & apple fried pink fir potatoes, dressed razor clam, chowder sauce Grilled fillet of bream, scallions, cherry vine tomatoes, sauce vierge, sugar snap side salad Irish Hereford Prime fillet, crisp shallots, parmesan, truffle oil Goats cheese mousse, pickled beets, candied pecans, black olive powderĬhargrilled cajun chicken breast, baby gem leaves, giant croutons, roast pine nuts, parmesanĬhargrilled lamb fillet, miso and mirin mayo QUINOA SALAD, ORANGE & LIME DRESSING (VG) – €14.00īaby leaves, coriander, corn, black bean, avocado, chilli Sweet potato, white miso, roots, crisp kale Pick fir potato, spring onion, sour cream, apple puree, watercress ![]() Irish brown crab, smoked Gubbeen butter, crayfish, fennel & citrus salad, sourdough croutesĬhorizo & crayfish stuffed, garlic butter roast David Keane’s Connemara rock oysters, mignonette, lemon, tabasco
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