We update our menu depending on the season, what is best at market and on the fish landed on the day. So be sure to follow us on twitter, on Michael’s Blog and on Facebook to keep up-to-date with our evolving menu.
Two courses Served Monday- Thursday until 6.30pm
Local seafood fishcakes
A selection of today’s catch bonded with potato, leek, dillisk and dill weed, coated in Ballybrado organic oatmeal, served with a lemon and French tarragon dip.
¼ dozen Galway Rock Oysters from Marty’s.
Organic seasonal soup of the night.
Pan roasted Hake with organic salad & Salsa Rossa.
Grilled fillet of haddock with lime leaf and dillisk butter, champ and seasonal vegetables.
Free Range Chicken Breast stuffed with Galway Killeen goat’s cheese and prosciutto, basil and almond pesto, served with champ and seasonal vegetables.
A steaming bowl of Marty’s mussels steamed with white wine, cream and garlic butter served with French fries.
Spinach and ricotta ravioli with a creamy almond and basil sauce, Green Earth Organics vegetables.