Blackboard Bistro, Dublin 2.

24/02/2016

Some photos of Chand in the early days.

19/02/2016

From Jazz Night September 2015.

10/02/2016

Valentines Menu 2016!

Tel: 01 6766 839 for reservations.

Starter

Tarragon, Chervil & Chicken Broth with Broad beans and Mangetout

Leek and Bacon Risotto with Canaroli Rice,Smoked Bacon, fresh Thyme & Lemon Zest and topped with Parmesan Shavings

Grilled Mediterranean Vegetable and Goat’s cheese Gateau, Basil and Tomato Pesto

Tian of Kilmore Quay Crab and Avocado, crisp Granny Smith Apple, Lemon Mayonnaise (suppl. €3.50)

Main Course

Roast Fillet of Pork stuffed with Apple and Brioche served on fondant Potato with Celery Puree and Sage Jus

Grilled Fillet of Sea Trout, Carrot and Leek Julienne, steamed Mussel, White wine Sauce

Braised Lamb Shank: slowly cooked Lamb Shank in Cotes du Rhone, Honey roasted Carrot and Parsnips, Mashed Potato and Rosemary Jus

Grilled Prime Irish Rib Eye Steak served with Pommes Salardaises mixed Leaves and Garlic Butter (suppl. €5.00)

Dessert

Affogato: Bourbon Vanilla Ice Cream and a shot of Espresso, toasted Almond

Lemon Sorbet, Basil and Vodka

Chocolate and passion fruit Gateau, Vanilla creme Anglaise

Select A.O.C French Cheese Platter served with Honey, Walnut and Grapes, homemade bread and crackers (suppl. €4.00)

Tarte Fine au Pommes: French Apple Tart with Homemade Puff Pastry & Bourbon Vanilla Ice Cream

08/02/2016

Valentine's week. Here's our menu. Tel: 016766836

Valentines Menu 2016!

Tel: 01 6766 839 for reservations.

Starter

Tarragon, Chervil & Chicken Broth with Broad beans and Mangetout

Leek and Bacon Risotto with Canaroli Rice,Smoked Bacon, fresh Thyme & Lemon Zest and topped with Parmesan Shavings

Grilled Mediterranean Vegetable and Goat’s cheese Gateau, Basil and Tomato Pesto

Tian of Kilmore Quay Crab and Avocado, crisp Granny Smith Apple, Lemon Mayonnaise (suppl. €3.50)

Main Course

Roast Fillet of Pork stuffed with Apple and Brioche served on fondant Potato with Celery Puree and Sage Jus

Grilled Fillet of Sea Trout, Carrot and Leek Julienne, steamed Mussel, White wine Sauce

Braised Lamb Shank: slowly cooked Lamb Shank in Cotes du Rhone, Honey roasted Carrot and Parsnips, Mashed Potato and Rosemary Jus

Grilled Prime Irish Rib Eye Steak served with Pommes Salardaises mixed Leaves and Garlic Butter (suppl. €5.00)

Dessert

Affogato: Bourbon Vanilla Ice Cream and a shot of Espresso, toasted Almond

Lemon Sorbet, Basil and Vodka

Chocolate and passion fruit Gateau, Vanilla creme Anglaise

Select A.O.C French Cheese Platter served with Honey, Walnut and Grapes, homemade bread and crackers (suppl. €4.00)

Tarte Fine au Pommes: French Apple Tart with Homemade Puff Pastry & Bourbon Vanilla Ice Cream

07/02/2016

Clare Street looking lovely!

04/02/2016

Some photos from our last Jazz Night.

04/02/2016

Valentines Menu 2016!

Tel: 01 6766 839 for reservations.

Starter

Tarragon, Chervil & Chicken Broth with Broad beans and Mangetout

Leek and Bacon Risotto with Canaroli Rice,Smoked Bacon, fresh Thyme & Lemon Zest and topped with Parmesan Shavings

Grilled Mediterranean Vegetable and Goat’s cheese Gateau, Basil and Tomato Pesto

Tian of Kilmore Quay Crab and Avocado, crisp Granny Smith Apple, Lemon Mayonnaise (suppl. €3.50)

Main Course

Roast Fillet of Pork stuffed with Apple and Brioche served on fondant Potato with Celery Puree and Sage Jus

Grilled Fillet of Sea Trout, Carrot and Leek Julienne, steamed Mussel, White wine Sauce

Braised Lamb Shank: slowly cooked Lamb Shank in Cotes du Rhone, Honey roasted Carrot and Parsnips, Mashed Potato and Rosemary Jus

Grilled Prime Irish Rib Eye Steak served with Pommes Salardaises mixed Leaves and Garlic Butter (suppl. €5.00)

Dessert

Affogato: Bourbon Vanilla Ice Cream and a shot of Espresso, toasted Almond

Lemon Sorbet, Basil and Vodka

Chocolate and passion fruit Gateau, Vanilla creme Anglaise

Select A.O.C French Cheese Platter served with Honey, Walnut and Grapes, homemade bread and crackers (suppl. €4.00)

Tarte Fine au Pommes: French Apple Tart with Homemade Puff Pastry & Bourbon Vanilla Ice Cream

26/01/2016

Todays bread. Home Made Brown bread & Fresh Rosemary baguette!

19/01/2016

Today's Menu 20 January 2016.
We have quite a few changes. Warm Chicken Liver Salad and some delicious Venison.
Open for Lunch and Dinner. Tel: 01 6766 839

Starter

Jerusalem Artichoke Soup, Homemade Brown Bread

Saute Chicken Liver Salad with mesclun Leaves, Chorizo, Organic Beetroot, Granny Smith and Hazelnuts

Poached Pear and Blue Cheese Salad with Baby Spinach, Fourme d'Ambert, Walnut and balsamic Reduction

Poached Smoked Haddock served with a warm Potato Salad with roast Peppers, fresh Tarragon, Quail Egg and Hollandaise Sauce (suppl.€2.50 )

Main Course

Roast Haunch of Wild Wicklow Venison served on a bed of braised Red Cabbage, Baby Boiled Potato and Juniper Berries Jus

Grilled Organic Salmon, Fennel and Saffron Sauce, wilted Spinach, grilled Courgette and
baby boiled Potato

Porc Alentejana: An adaptation of a Portugese recipe. Pork Fillet marinated in white wine with Garlic,bay leaves, Chili & Cumin and cooked with Tomato, Surf Clams, fresh Coriander served with new potato

Grilled Prime Irish Rib Eye Steak served with Pommes Salardaises mixed Leaves and
Garlic Butter (suppl. €5.00)

Dessert

Affogato: Bourbon Vanilla Ice Cream and a shot of Espresso, toasted Almond

Lemon Sorbet, Basil and Vodka

Chocolate Financier served with Lemon cream and Red Berry Granite

Bourbon Vanilla Panna Cotta, Rhubarb Compote

Select A.O.C French Cheese Platter served with Honey, Walnut and Grapes, homemade bread and crackers

13/01/2016

Menu today 13 January.
www.theblackboardbistro.ie

Starter

Jerusalem Artichoke Soup, Homemade Brown Bread

Pan-fried quail, slowly cooked Puys Lentils with Smoked Bacon, Onion and Carrot, Red Wine and Thyme Jus

Poached Pear and Blue Cheese Salad with Baby Spinach, Fourme d'Ambert, Walnut and balsamic Reduction

Poached Smoked Haddock served with a warm Potato Salad with roast Peppers, fresh Tarragon, Quail Egg and Hollandaise Sauce (€2.50 supl.)

Main Course

Confit de Canard: Duck Leg Confit served on a bed of slowly cooked White Beans with Onions and Carrots glazed with a rich Red Wine Sauce and side salad

Grilled Organic Salmon, Fennel and Saffron Sauce, wilted Spinach, grilled Courgette and baby boiled Potato

Slowly Braised Pork Belly with Star anise, five Spices, baby Spinach, French beans, Truffle scented Mashed Potato and glazed with a Rich Red Wine Sauce

Grilled Prime Irish Rib Eye Steak served with Pommes Salardaises mixed Leaves and Garlic Butter (suppl. €5.00)

Dessert

Affogato: Bourbon Vanilla Ice Cream and a shot of Espresso, toasted Almond

Lemon Sorbet, Basil and Vodka

Chocolate Financier served with Lemon cream and Vanilla Ice Cream

Bourbon Vanilla Panna Cotta, Rhubarb Compote

Select A.O.C French Cheese Platter served with Honey, Walnut and Grapes, homemade bread and crackers (suppl. €4.00)

07/01/2016

Open tomorrow for Lunch and Dinner.

31/12/2015

Happy New Year to all our customers. We look forward to seeing you in the New Year 2016.
We are closed from 1 January and reopen on Friday 8 January for Lunch & Dinner.
Bonne Annee!