Berry Layne

Christmas Menu

Join us at Berry Layne for a festive time this Christmas. We’ve got delightful sharing plates and pizzas to feast on, and a wide selection of wine and cocktails for you to enjoy.

To Start (1 Person)

Seasonal Soup of the Day served with Guinness Bread €5.95

Orange, Feta & Beet Rocket Salad €6.50

Smoked Salmon, served on Guinness Bread with mixed leaves, capers & citrus mayo €9.95

To Share (2 Persons)

Hummus served with Toasted Pita Bread, Roast Red Peppers, Olives & Celery €9.95

Bruschetta €6.95

Garlic Bread (add cheese for €1) €5.50

Chicken Liver Paté served with Toasted Sourdough & Red Berry Coulis €10.95

Baked Camembert served with Toasted Sourdough & Red Berry Coulis €12.95

Light Bites (1 Person)

Individual Quiche Tart served with Seasonal Salad & Coleslaw €8.95

Homemade Chicken & Leek Pie served with Seasonal Salad & Coleslaw €8.95

Classic Chicken Caesar Salad with Baby Gem Lettuce, Chicken, Crispy Bacon, Croutons, Caesar Dressing & Parmesan €9.95

Apple, Brie, Hazelnut & Cranberry Salad with slices of Apple, Brie, sprinkled with Hazelnut & Cranberries served over mixed leaves with our house dressing €9.95


Berry Layne Turkey Club - Turkey, Crispy Bacon Bits, Brie, Cranberry Drizzle €13.95

Rustica - Prosciutto Ham, Roast Red Peppers, Olives, Fresh Rocket & Parmigiana €13.95

Caprese - Buffalo Mozzarella, Cherry Tomatoes & Basil Pesto €13.95

Hawaiian - Ham & Pineapple €11.95

Chourico - Chorizo, Roast Red Peppers, Red Onion, Fresh Rocket €13.95

Four Cheeses - Cashel Blue, Brie, Mozzarella & Goats Cheese €13.95

Piri Piri - Chicken Breast, Roasted Peppers, Caramelised Onion, Buffalo Mozzarella & Piri Piri Drizzle €12.95

To Finish

Cheese Board with 4 Cheeses, Served with Crackers, Bread & Spiced Apple Chutney €11.95

Berry Layne’s Assiette of Desserts (available Friday & Saturday evenings) €6.50

To Drink

A fine selection of Red, White and Rosé Wines, Champagne, Prosecco, Prosecco Cocktails, Mocktails, locally brewed Craft Beers, soft drinks, tea and coffee.

Illustration by Bryan Hogan