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 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.
The tomato and mozzarella base is joined by mixed seafood and black olives for a real umami hit.
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!
Spicy chicken pieces, chorizo sausage, roasted peppers and red onion are the stars on this cheeky little number.
Goat cheese, pancetta ,spinach and home-made onion marmalade. Sooooo good.
Ham, mushrooms and pepperoni with fresh mozzarella and parmesan folded to create a steam/baked parcel, served with salad garnish and marinara sauce for dipping. Think of it as a pizza sandwich.
Our Margherita base is finished with peppery rocket leaves , shaved Parma ham, grated grana Padano and a Balsamic reduction drizzle.
Because sharing is caring. A generous platter of charcuterie (prosciutto, salami, chorizo) olives, cheeses (provolone ,pecorino, goats’ cheese), roast tomatoes and ciabatta bread/crackers. We recommend Albarino white wine from northwest Spain or a red Primitivo from Puglia, Italy with this.
By popular demand. Our signature pizza base with chopped garlic, parsley and cheese €7.00.
The classic 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 BBQ dipping sauce.
Crispy deep-fried calamari rings which go so well with our aioli dipping sauce.
Stuffed mozzarella cheese and mushroom risotto balls dipped in egg and breadcrumbs and then fried to crispy perfection.
The combination of coffee and liqueur soaked savoiardi biscuit alternating with cream, mascarpone and sugar will have your tastebuds tingling. Made in-house.
Another Italian classic. This dessert is "cooked cream" is silky smooth unctuous. We top our version with berry compote and flake almonds for texture. Addictive.
Ask your server for the flavour of today. Always rich and decadent with just the right amount of biscuit crumb to creamy topping.
A densely fudgy concoction layered with chocolate buttercream. It comes with chocolate and caramel sauce and cream or a scoop of vanilla gelato.
A trio of good ice-creams (Strawberry, Chocolate and Vanilla) top with chocolate sauce and strawberry coulis.
A perennial Irish favourite. Fluffy apples are cooked down and filled into a deep pastry case. Have it with cream or ice -cream, Hot or cold; it’s up to you.
Romaine lettuce leaves, garlic croutons, Parmegiano Reggiano shavings and our own creamy Caesar dressing Add chicken or bacon € 2.00
A round of lightly browned Irish goats’ cheese on mixed leaves with cherry tomatoes, cucumber and red onion dressed balsamic vinegar.
Layers of fresh tomato, milky burrata cheese ,aromatic oregano, olive oil, black olives and balsamic reduction.
Our version of surf and turf has Tiger prawns, Gubbeen chorizo on mixed leaves with cherry tomatoes, cucumber and red onion dressed balsamic vinegar.
10 oz of locally-sourced striploin steak with mashed potatoes or chips and seasonal vegetables. You can have garlic, pepper or mushroom sauce on the side For some cookery theatre and control over exactly how you like your steak, cook your own with our FAMOUS STEAK STONE. Ask your server for more details. We get our beef from Gerry Mullins in Tuam.
Parma Ham and Ricotta cheese stuffed chicken breast served with mash potato, seasonal vegetables and mushroom massala creamy sauce.
Creamy risotto rice cooked in stock with mixed seafood including prawns, mussels and calamari with dill in a lemon cream sauce or roasted Mediterranean vegetables in a ricotta, parmesan, spring onion and lemon cream sauce.
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, onions and peppers with risotto or chips and salad. We can’t take it off the menu!.
We get our fish from Glancy’s in Tuam. It will be whatever is best that day and is always worth asking about.
Plump rice braised in a rich stock forms the flavoursome base of this iconic Spanish dish, chockfull of dish, shellfish and chicken.
Meaning “fierce”. This Rigatoni pasta comes with a tomato-based sauce with smoked pancetta (Italian bacon), red onion and a little chilli. Let us know if you like it hotter
The name comes from woodcutter which means it contains mushrooms. We have added chicken and bacon to this penne pasta 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.
Garden-fresh Spaghetti pasta with roasted Mediterranean vegetables in a cream or tomato sauce. (Vegan)
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.
Customers love this creamy pasta so much, we don't dare take it off the menu. The pasta and the chicken make friends with peppers and mushrooms in a creamy parmesan sauce.
This creamy spinach, chicken and mushroom sauce for tagliatelle has a decent hit of garlic.
Tube shaped pasta with mild Italian sausage, charred tomato sauce, chilli flakes. Onion, garlic, basil and ,cream.
Fresh atlantic Salmon ,Broccolli, Garlic in a Parmesan cream sauce.
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, topped with mozzarella cheese and baked in the oven.
Atlantic salmon, broccoli and penne pasta baked in the oven in a creamy Parmesan sauce