Sample Winter Menu
A la Carte
Smoked almonds 4
House marinated olives 4
Sourdough & dillisk butter 4.5
Chef’s Dish
Padron peppers, espelette, lemon oil, sea salt 6.5
Coppa 8
Chicken croquette, fennel aioli 10
Bitter leaf salad, hakkurei turnip, gorgonzola, walnut, chervil 14.5
Burrata, candy beets, pecan gremolata 16.5
Seared scallops, cais na tire, chili and katsuobushi crumb 18
Cavolo nero risotto, wild mushrooms 23.5
Pumpkin agnolotti, Piedmonte fonduta 24
Beef shin ragu, tagliatelle 27.5
Dark chocolate & frangelico mousse, crème fraiche, cherries 10.5
Velvet cloud crémeux, macerated apricot, almond 10.5
Cheese plate (market price)
Pasta made in house
Bread, Tartine Organic Bakery
Meat, Doyle’s Butchers
Seafood, Glenmar, Cork
Sample Chef’s Menu
Chef’s Menu 65 // Wine Pairing available
Sourdough, dillisk butter
Chicken croquette, fennel aioli
Chef’s dish
//
Bitter leaf salad, hakkurei turnip, gorgonzola, walnut, chervil
or
Burrata, candy beets, pecan gremolata
or
Seared scallops, cais na tire, chili and katsuobushi crumb
//
Cavolo nero risotto, wild mushroom
or
Pumpkin agnolotti, Piedmonte fonduta
or
Beef shin ragu, tagliatelle +4 supplement
//
Dark chocolate & Frangelico mousse, cream fraiche, cherries
or
Velvet cloud crémeux, macerated apricot, almond
or
Cheese plate +4 supplement
Sample Early Bird Menu
Wednesdays & Thursdays 1700 – 1830
2 course 29 // 3 course 34
Smoked almonds 4
House marinated olives 4
Sourdough & dillisk butter 4.5
Chef’s Dish - please ask staff
Padron peppers, espelette, lemon oil, sea salt 6.5
Coppa 8
Cheese plate (market price)
//
Chicken croquette, fennel aioli
or
Bitter leaf salad, hakkurei turnip, gorgonzola, walnuts, chervil
or
Burrata, candy beets, pecan gremolata
or
Seared scallops, cais na tire, chili and katsuobushi crumb
//
Cavolo nero risotto, wild mushrooms
or
Pumpkin agnolotti, Piedmonte fonduta
or
Beef shin ragu, tagliatelle
//
Dark chocolate & frangelico mousse, crème fraiche, cherries
or
Velvet cloud crémeux, macerated apricot, almond
Reviews
Location
3 Bath Place, Blackrock
Hours
Café
Monday — Friday
7am — 4pm
Saturday & Sunday 8am — 4pm
Wine Bar
Thursday — Saturday
6pm — 11:30pm
Contact
hello@leroysdub.com