SAMPLE DINNER MENU

August 2016

 

 Snacks

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Cured Foie Gras, Apricot, Gingerbread, Prune & Armagnac

 

Local Crab Meat, Jersey Royal Potato, Morcilla, Saffron Mayonnaise

 

Beetroot Carpaccio, Avocado, Cured Seatrout, Buttermilk

 

 Wild Local Woodpigeon, Smoked Leek, Girolle Veloute, Hazelnut

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Caramelised Duck with Salt Baked Carrot, Pickled Purple Carrot

 

Pan Roasted Cod, Lobster, Cauliflower, Fennel Puree, Sauce Gribiche

 

New Season Lamb, Sheep’s Yogurt, Broccoli, Blackened Aubergine , Kohlrabi

 

Pan Glazed Halibut, Baked Potato Raviolo, Celeriac, Caramelised Lemon

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Strawberry & Elderflower Trifle with Lime

 

Hazelnut Praline Parfait, Cherry, White Chocolate

 

Blackcurrant Soufflé, Blackcurrant Sorbet, Sheep’s Milk Yogurt

 

Irish Farmhouse Cheese, Crackers, Chutney

(Cheese €5.00 supplement or €15.00 as an extra course)

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Coffee with Petit Four

 

Three Courses, including extras: €72.00

Two Courses, including extras: €57.50

Main Course, including extras: €45.00

 

Please ask your server to view our allergen chart.

While wild game dishes may contain shot, every effort is made to ensure this does not occur.