Sample Dinner Menu

Sample Dinner Menu

February 2019



Snacks, Bread and Irish Butter



Venison, Parsnip and Brown Beech Mushrooms



Cured Salmon, Kohlrabi, Daikon Radish and Scurvy Grass


Foie Gras Pressing, Blood Orange, Dandelion and Hazelnuts


Set Celeriac Cream, Truffle, Grape Verjus, Pear and Walnut




Dry Aged Irish Beef, Roast Onion, Radiccio, Young Buck and Garlic Cream


Aged Thornhill Duck, New Season Carrot, Pineapple and Spiced Jus


Wild Turbot, Three Cornered Leek, Dilisk, Sea Purslane and Mussel Cream



 Iced Coffee Parfait, Cocoa Nib and Mascarpone


Champagne Rhubarb, White Chocolate and Creme Fraiche


Selection of Irish Cheeses, Walnut and Raisin Bread, Crackers and Chutney



Tea and Coffee with Petit Fours


Menu €75.00


Chef Robert McCauley


We will happily accommodate guests who do not wish to experience the full menu.

Before placing your order, please speak to a member of staff about your dietary requirements or allergies.

Wild game dishes may contain shot. Every effort is made to ensure this does not occur.



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