Pizza is Mighty Meaty

The original Neapolitan pizza topping of a rich tomato sauce and enough stringy mozzarella to make you smile as you munch on each yummy slice. Queen Margherita loved it and so does the world.

The tomato and mozzarella base is joined by mixed seafood and black olives for a real umami hit

The mushrooms are dressed with garlic, olive oil, black pepper and parsley on a classic Margherita base.

Slices of piquant pepperoni sausage are scattered over a tomato and mozzarella base for what is undoubtedly one of the most popular pizzas in the whole world

The name means “devilish” which comes from the heat of the tabasco and jalapeno peppers added to the pepperoni and onions. Ask for more if you like it hot!

Spicy chicken pieces, chorizo sausage, roasted peppers and red onion are the stars on this cheeky little number.

Salty with sweetness. these flavours of goats’ cheese, pancetta, spinach and home-made onion marmalade work SO well.

The iconic folded-over pizza stuffed with ham, mushrooms and pepperoni with fresh Mozzarella and Parmesan cheeses. Served with salad and marinara sauce.

Our Margherita base is topped with peppery rocket leaves, shaved Parma ham, grated Grana Padano cheese and a Balsamic reduction drizzle.

A love it or hate it pizza invented by a Greek-born Canadian in 1962. He was inspired by the sweet and sour of Chinese food. Ham and pineapple on a classic pizza base.

A generous scattering of chicken, ham, chorizo and pepperoni make this a carnivore’s dream pizza choice.

Cherry tomatoes, red onion, roasted peppers, mushrooms and spinach mean this pizza will also double as your 5 a day!

Sides

Mixed Salad €3.60 Seasonal Vegetables €3.60 Garlic Bread €4.00

Starters

Our classic pizza base with our rich house tomato sauce and chopped garlic. (with cheese €5.60)

The timeless Italian tomato-based vegetable soup served with good crusty bread

Another much-loved classic Italian starter of toasted crusty bread with garlic, olive oil and toppings We serve a trio of creamy mushroom, goats’ cheese and tomato. You can stick to one flavour or mix them up.

Finger-licking fried chicken wings with punchy aioli dipping sauce.

Crispy deep-fried calamari rings which go so well with our aioli dipping sauce

Stuffed mozzarella cheese and mushroom risotto balls which have been dipped in egg and breadcrumbs and then fried to crispy perfection. We serve them with balsamic vinegar dressed leaves and roasted pepper mayonnaise.

Salads Insalate

Ripe pears, lettuce, walnuts, cherry tomatoes and roasted peppers in a French dressing is the newest kid on the block- (Vegan)

A round of lightly browned Irish goats’ cheese on mixed leaves with cherry tomatoes, cucumber and red onion dressed with olive oil and balsamic vinegar. (Starter €6.80 Main €10.00)

Romaine lettuce leaves, garlic croutons, Parmegiano Reggiano cheese shavings and our own creamy Caesar dressing (Starter €6.80 Main €10.00) Add chicken or bacon €1.80

Mains I Secondi

Mushroom and cheese stuffed chicken breast in a creamy sauce served with mashed potato and seasonal vegetables.

Creamy risotto rice cooked in stock with mixed seafood including prawns, mussels and scallops with dill in a lemon cream sauce or roasted Mediterranean vegetables in a ricotta, parmesan, spring onion and lemon cream sauce. €15.20/€12.80

A real taste of Spain. Chicken marinated in a Moroccan-inspired spice mix of cumin, coriander, sweet paprika, turmeric, oregano, cinnamon, garlic, olive oil, lemon, salt and black pepper. Served on skewers with mushrooms and peppers with risotto or chips and salad. We can’t take it off the menu!

Plump rice braised in a rick stock forms the flavoursome base of this iconic Spanish dish, chockfull of fish and shellfish. Soooo good.

Pasta

Penne pasta in a tomato-based sauce with smoked pancetta bacon, red onion and a little chilli. Let us know if you like it hotter.

The name comes from woodcutter which means it must contain mushrooms. We have added chicken and bason to them in this penne pasta with chicken, bacon in a Parmesan cream sauce.

One of our most popular dishes. Penne pasta with chicken breast, broccoli spears, red onion and mozzarella cheese in a creamy pesto sauce made with basil, parmesan, pine nuts, garlic and olive oil.

Customers love this creamy chicken pasta so much, we don’t dare take it off the menu. e pasta and chicken make friends with peppers and mushrooms in a creamy Parmesan sauce.

Penne pasta with roasted Mediterranean vegetables in a cream or tomato (vegan) sauce

Wide ribbon pasta with mixed seafood, chilli, tomatoes and spring onion in a parmesan cream sauce

Wide ribbon pasta with bacon, garlic and butter. We put cream in ours unlike some Italians who prefer just beaten eggs.

The traditional ragu sauce from Bologna made with minced beef, a sofrito of vegetables, garlic and tomatoes. Grated parmesan on top is always good.

This creamy spinach, chicken and mushroom sauce for tagliatelle has a decent hit of garlic. Try it and see how it becomes a favourite

In Ireland, we have practically adopted this as a national dish. Our version is a classic with salad and homemade chips on the side

Tubes of pasta stuffed with mushrooms, spinach and ricotta, covered in our house tomato sauce, topped with mozzarella cheese and toasted pine nuts and baked in the oven.