Fine, modern Italian A la Carte dining in a city centre venue with a great New York vibe; San Lorenzo’s pride’s itself on delivering seasonal, locally sourced Irish produce where possible. Our pork is single farm Co.Wicklow, our beef is Leinster Hereford or Angus cross breed, our lamb is Co. Kildare Curragh grass-fed, our chickens are barnyard humanly reared and our fish and seafood is from only sustainable species and sources mostly from our Irish Coastal waters. We make all our own pastas, breads and all our desserts and ice creams. Virtually everything is made in house. We delight in preparing the best Ireland has to offer.
w/ char-grilled red pepper, basil pesto, lemon & rocket
thin sliced gremolata pork belly w/ tuna mayo, capers
prosciutto, bresaola, porchetta, coppa, char-grilled crostini.
air cured beef w/ whipped gorgonzola dolce, white onion agro-dolce & purple endive
w/ cantaloupe melon, white truffled honey, rocket & extra virgin olive oil
pork shoulder prosciutto w/ marinated artchokes Crostini
char-grilled crostini w/ chicken liver parfait, burrata & tomato, grilled goats cheese & red pepper, sardine brasato
burratta mozzarella w/ heritage tomatoes, basil & aged balsamic
w/ tomato, white vine, red pepper & chilli. Char-grilled crostini
w/ roast red peppers, avocado & rocket. Chilli & lemon
slow cooked w/ tomato, rosemary & green olives
w/ white wine chilli & garlic
w/ poached egg, shaved parmesan, hollandaise
w/ char-grilled flat peaches, walnut pesto, rocket & balsamic
w/ candy beetroot, cocktail sauce
oven baked cannelloni w/ beef, sun-dried tomatoes, basil pesto, rocket & parmesan
casereccia pasta, courgettes, sun-dried tomatoes, saffron & parmesan
rigatoni pasta, Italian sausage, red peppers, chilli, tomato & parmesan
seafood spaghetti marinara – prawns, clams, mussels, calamari, chopped fish w/ white wine, tomato, chilli & garlic
The San Lorenzo’s Range of Char-Grilled Steaks and Meats 30% off on a Sunday & Monday evening
w/ duck fat roast potatoes, tender stem broccoli, garlic butter & chianti jus
18oz Porterhouse steak w/ sauteed spinach, duck fat roast potatoes
w/ sage & mustard mash, green beans, garlic butter & chianti jus (add surf n’turf w/ pan-fried gambas, chilli & white wine +6)
w/ parmesan crumbed chicken breast stuffed w/ garlic & parsley butter. Basil & roast red pepper salsa, fine beans, lemon aioli, new potatoes
w/ pea & mint risotto, sauce vierge, sprouting broccoli, shrimp butter
king scallops baked in the half shell w/ red pepper & crab peperonata, mash potato, hollandaise & parmesan
w/ Sicilian aubergine caponata, pine nuts raisins & basil. Smoked chilli harissa, spinach & roast sweet potato
char-grilled rack of lamb chops w/ runner beans, char-grilled balsamic vine tomatoes, mint salsa verde, duck fat roast potatoes
w/ char-grilled sweetcorn salsa, asparagus, candy beetroot & fondant potato
Duck fat roasties / Buttered greens / Sage & mustard mash / Bucatini pasta with pomodoro or extra virgin olive oil
w/ chocolate brownie ice-cream & salt caramel sauce
w/ cassis, mascarpone whipped cream
(Please ask your server)
w/ raspberries & amaretti biscuits
w/ cherry ice-cream
Served w/ white onion & sultana agrodolce, crackers
‘Young buck’ blue cheese – Stilton style, rich & creamy by Mike Thomas, Newtownards, County Down. Holstein Friesian single herd raw cows’ milk.
Brewers gold – Nutty & pungent, Kilkenny cows’ milk & washed rind using O’Haras pale ale.
‘15 fields’ Cheddar – Eamon Lonergan, Knockanore, Co Waterford – 12 month aged on wooden boards, slightly sweet, gentle acidity. Single herd raw milk.
We are very sorry we cannot guarantee your meal will be nut free or your specific allergen free. Our food may contain nuts or allergens or traces of nuts or allergens. Please consider this if you wish to eat here or make a booking. Please note to dine at San Lorenzo’s for dinner, lunch or brunch, there is a minimum order of a main course per person. If you have a Rewarding Times voucher, you must call or email the restaurant to book. We will not accept bookings made online through open table.