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.
& red wine poached pear bruschetta
Thin sliced gremolata pork belly w/ tuna mayo, capers
Prosciutto, bresaola, porchetta, coppa, char-grilled crostini. Olives & artichokes
Air cured beef w/ whipped goats cheese, purple endive and white onion agrodolce
w/ figs, honey & balsamic, rocket, shaved parmesan
w/ white wine chilli & garlic
Avocado, roast red pepper, chilli & lemon
Spicy sausage , tomato, pesto & basil, shaved parmesan
w/ balsamic glazed beetroot, maple & chilli roast butternut squash, walnut pesto & endive
Mussels & smoked haddock chowder, creamy white wine & parsley
w/ red pepper & basil mayo, lemon & watercress
Oven baked cannelloni w/ beef, sun-dried tomatoes, basil pesto, rocket & parmesan
w/ casereccia pasta. Maple & chilli roast squash, sprouting broccoli, toasted cashew nuts & whipped gorgonzola dolce, rocket & parmesan
w/ rigatoni pasta. Spicy sausage, red peppers, chili, tomato & parmesan
w/ sage & mustard mash, sprouting broccoli, garlic butter & chianti jus
Creamed cavolo nero, nutmeg & pancetta. Duck fat roast potatoes & apple agro-dolce
w/ rosemary & prosciutto. Chantenay carrots, new potatoes, buttered sprout tops, silverskins & marsala.
w/ prosciutto wrapped green asparagus, balsamic glazed figs, carrot purée, duck fat fondant potato & chianti jus
Seafood spaghetti marinara – Prawns, clams,mussels, calamari, chopped fish. White wine, tomato & garlic
w/ red pepper & crab peperonata, potato gnocchi, parmesan & hollandaise
Baked in the half shell w/ mash potato, smoked haddock chowder, brown shrimps & parmesan
Duck fat roasties
Buttered greens Sage & mustard mash
Home made pasta w/ pomodoro or extra virgin olive oil
w/ salted caramel ice-cream & mascarpone whipped cream
w/ crushed amaretti biscuits & mascarpone whipped cream
(Please ask your server)
w/ vanilla ice-cream, maple syrup
w/ crushed almond biscotti
Served w/ White Onion & Sultana Agrodolce, Crackers 14.95
‘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.