SAMPLE DINNER MENU

FEBRUARY 2018

 

Snacks & Bread

_______

 

Braised Beef Cheek

roast onion and mushroom

_______

 

Roasted Scallops

Celeriac, apple, grape and hazelnuts

 

Game and Foie Gras Pressing

Pistachio, carrot, dukkah

 

St Tola Goats Cheese

Heritage beetroots, lovage and smoked almonds

_______

 

Roasted Loin of Venison

Parsnip, pear, kale, madeira jus

 

Dry Aged Irish Beef

Jerusalem Artichoke, brussel sprouts, bordelaise jus

 

Monkfish on the bone

Leek, sea lettuce, Brown butter and grey shrimp

_______

 

Selection of Irish cheese

Chutney, honey, bread and crackers

 

Dark Chocolate Souffle

Orange marmalade, pistachio

 

Apple Tart Tatin

Walnut and cinnamon

_______

 

Coffee with Petit Fours

 

Menu €75.00

 

Chef Robert McCauley

 

We will happily accommodate guests wishing not to experience the full menu.

Please ask your server to view our allergen chart.

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