JP Clarke’s Set Menu

Our set menu has been specially created by our Head Chef Kieran Murphy, which offers the best ingredients the season has to offer. The classic JP Clarke’s Gourmet Burger is served with all the trimmings, while our duck is complemented by a savoury selection of vegetables and redcurrant jus. Desserts include a Strawberry Cheesecake  with a champagne sorbet. Comfort food at its best.

This menu is available every day from 12pm


  • Cream Soup of the Day

    Served with Homemade Breads

  • JP Clarke’s Seafood Chowder

    With Cod, Hake, Salmon, and Smoked Haddock in a Creamy Broth

  • Irish Smoked Salmon

    With a Beetroot and Caper Sauce, Horseradish, Creme Fraiche and Salad


    With Baby Gem, Cherry Tomatoes and Chopped Coriander

  • Warm St. Tola Goats Cheese & Olive Bruchetta

    With Tomato and Basil Salsa

  • Chicken Liver Parfait

    With Apple and Plum Chutney and Toasted Sourdough


  • Grilled Lemon & Thyme Chicken Breast

    with Crushed Potatoes and Scallions, Feta Cheese, Cherry Tomatoes, Red Onion and Kalamata Olive Salad

  • 8oz Irish Sirloin Steak

    with Baked Mushroom, Sautéed Onions, Homemade Chips and Beer Battered Onion Rings. Pink Peppercorn Sauce or Garlic Butter (€2 supplement)


    With Basmati Rice


    With Rocket Leaves, Balsamic Reduction and Garlic Bread

  • JP Clarke's Gourmet Irish Burger

    In a Brioche Bun, with Smoked Bacon, Onions and Cheddar Cheese, Salad and Beef Tomato, Beer Battered Onion Rings, Tomato Relish and Homemade Chips

  • Fresh Fish of the Day


    with Bacon and Cabbage Croquette, Burnt Apple Puree, Wholegrain Mustard Cream Sauce


  • Selection of Ice Cream

    in a Wafer Basket with Crème Anglaise and Raspberry Coulis

  • Lemon Meringue Pie

    With Frozen Yogurt

  • Strawberry Cheesecake

    With Champagne Sorbet

  • Vanilla Panna Cotta

    With Mango, Passion Fruit and Lime Salsa, and a Shortbread Biscuit

Set Menu | 2 Courses €22 | 3 Courses €27
Available daily from 12pm. €2 steak supplement applies.
This menu is subject to change, please get in touch for more information.

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