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Weekday Brunch

Now open for brunch Monday to Friday from 10am

 

Have brunch all week long now at San Lorenzo’s!

 

Weekday brunch? You wanted it so we’ve done it! you can now get brunch all week long at San Lorenzo’s with our new #weekdaybrunch menu. all your favourite San Lorenzo’s brunch dishes are there plus some new mid-week brunch dishes! if you’re looking for a lunch option we still have our great value two or three course set lunch available at the same time.

 

Weekday Brunch Menu

 

Crostini Grande

All Served On Char-Grilled Italian Bread

AVOCADO 12.95

w/ buffalo mozzarella, char-grilled vine tomatoes, basil pesto & 2 poached eggs.

CHAR-GRILLED BUTTERFLY CHICKEN BREAST 18.95

w/ melted goats cheese, roast red peppers, grilled asparagus, rocket, red pepper mayo & duck fat home fries.

IRISH BLACK ANGUS 8OZ STRIPLOIN 22.95

w/ sticky balsamic roast red onions, duck fat home fries & black pepper butter.

 

2 Poached Eggs On Toasted Bagel

w/ rocket, vine tomato & hollandaise

FLORENTINE 11.5

w/ spinach.

BENEDICT 12.95

w/ thin sliced traditional baked ham.

POPEYE 14.50

w/ oak smoked salmon & sautéed spinach.

 

Salads w/ Char-Grill

BUFFALO MOZZARELLA(v)16.95

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

CHICKEN CAESAR SALAD 16.95

w/ baby gem, croutons & parmesan.

COBB SALAD 17.50

w/ chicken breast, egg, avocado, blue cheese, ranch dressing, bacon & iceberg.

 

House Brunch Favourites

CALAMARI 15.95

deep-fried squid rings w/ chilli
& lime seasoning, basil & garlic mayo, home fries. Rocket & parmesan salad, wedge of lemon.

SAN LORENZO’S JERK CHICKEN TACOS 15.95

w/ avocado salsa, fried chorizo,
red pepper mayo, iceberg lettuce,
coriander, chilli & lime.

ZUCCHINI PRIMAVERA 17.95

w/ casareccia pasta, courgettes,
sun-dried tomatoes. Saffron, lemon
& garlic

SUPER NACHOS 15.95

BBQ chilli beef, avocado & tomato
salsa, melted cheddar cheese,
jalapenos & sour cream.

BREAKFAST OF CHAMPIONS 15.50

w/ jumbo traditional butchers sausage, Kelly’s black pudding, streaky smoked bacon, flat-cap mushrooms, vine
tomato, boston baked beans, duck fat home fries & 2 fried eggs.

CRAB CAKES 15.95

w/ char-grilled asparagus, 2 poached eggs, duck fat roasties.
Hollandaise, rocket & vine tomato.

PORK BELLY HASH 14.95

slow roast gremolata pulled pork
belly hash potatoes w/ spring onions, boston baked beans & 2 fried eggs.

COCO POPS FRENCH TOAST 14.95

w/ salt caramelized bananas,
peanut butter, mascarpone whipped cream, belgian chocolate sauce.

 

Sides 4.50

Boston Baked Beans / Streaky Smoked Bacon / Duck Fat Home Fries / Roast Red Peppers / Char-Grilled Asparagus

 

Desserts

Elderflower & Rhubarb Panna Cotta 8.95

W/ Crushed Almond Biscotti

New York Nutella Baked Cheesecake 10.95

W/ Salt Caramel Ice-Cream & Mascarpone Whipped Cream

Selection of Ice-Cream 7.50 (Please Ask Your Server)
Dark Chocolate Pot 8.50

Crushed Amaretti Biscuits & Mascarpone Whipped Cream

Tiramisu 8.50
Pecan Pie 9.50

W/ Vanilla Ice-Cream & Maple Syrup

 

Cheese Plate 12.95

Served w/ White Onion & Sultana Agro Dolce, 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.

If You Are Not Seeking A Weekday Brunch Or Lunch Then Try Our Weekend Brunch Hailed As The “Best Brunch In Dublin” Our #Brunchofchampions Is Served Only On Saturdays, Sundays, And Bank Holiday Mondays From 10.30am.

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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