Menu

Dinner A La Carte

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.

 

Starter

Anti-pasti Sml. 12.95 \ Lrg. 19.95

Prosciutto, bresaola, porchetta, coppa, char-grilled crostini. Olives & artichoke

Calamari alla Romana 12.50

Deep-fried squid rings, tomato marinara & garlic mayo

Buffalo mozzarella 10.95

Balsamic glazed beetroot, chili roast squash. Purple endive & walnut pesto

Porchetta tonnata 9.95

Italian gremolata rolled pork belly, tuna mayo, capers & lemon

Pan-fried gambas 12.95

w/ white wine chilli & garlic

Duck liver & Marsala parfait 10

Cranberry & char-grilled crostini

Smoked salmon & crab arrotolato 13.50

Red pepper basil mayo, lemon & watercress

Grilled gorgonzola dolce 9.95

Red wine poached pear bruschetta

Chowder 8.50

New England – Mussels & smoked haddock. Creamy white wine & parsley

Funghi 12.50

Wild mushroom bruschetta w/ poached egg, shaved parmesan & crispy pancetta

 

Main Courses

Pasta zucca 21.95

Bucatini pasta w/ maple & chilli roast squash, sprouting broccoli. Toasted cashew nuts, whipped gorgonzola dolce

Chicken parmigiana ‘vecchia scuola’ 23.95

Parmesan crumbed Irish corn-fed chicken breast w/ melted mozzarella & marinara sauce. Tender-stem broccoli & new potatoes

Frutti di mare 25.95

Seafood spaghetti marinara – Prawns, clams, mussels, calamari, chopped fish. White wine, tomato & garlic

Polpette 21.95

Spaghetti w/ beef & pork meatballs – sage & onion, tomato & parmesan

Striploin 34

Char-grilled 12oz Irish Hereford striploin w/ sage & mustard mash, sprouting broccoli, garlic butter & chianti jus

Risotto 21.95

Flat cap mushroom risotto w/ rocket, white truffle oil & parmesa n

Scallops al forno 25

Oven baked in the half shell. Creamy red pepper, basil & crab peperonata. Mash potato, hollandaise & parmesan

Venison 27

Wicklow wild, grilled haunch w/ apple spiced red cabbage, parsnips, parmesan & potato gratin, cranberry, chianti jus

Cannelloni al forno 21.95

Oven baked cannelloni w/ beef, sun-dried tomatoes, basil pesto, rocket & shaved parmesan. Duck fat roasties

Seabass piccante 27

Grilled fillet w/ white wine, lemon parsley & capers. Spinach & new potatoes

Sides 4.50

Duck fat roasties
Buttered greens
Sage & mustard mash
Home made pasta w/ pomodoro or extra virgin olive oil

Desserts

Tiramisu 8.50

Espresso, Marsala & mascarpone

Panettone bread & butter pudding 10.50

Apricot glaze, cherry ripple ice-cream & custard

Cheesecake 10.95

Baked New York w/ Nutella, salt caramel & chocolate ice-cream

Dark chocolate pot 8.50

w/ crushed amaretti biscuits, mascarpone whipped cream

Gelato 7.50

Selection of ice-creams

Panna Cotta 8.5

Vanilla, blueberry compote

 

CHEESEBOARD

Served w/ white onion & sultana agrodolce, crackers 12.95
‘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.

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