Sample Dinner Menu

Sample Dinner Menu

November 2018

Snacks & Bread

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Confit Salmon, Cauliflower, Sorrel and Apple

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Breast of Red Leg Partridge, Pear, Parsnip and Jus Gras

Roast Monkfish Cheek, Scallop, Cavolo Nero, Truffled Artichoke and Smoked Mussels

St Tola Goats Cheese, Heirloom Pumpkin, Gingerbread and Pumpkin Granola

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 Wild East Clare Venison, Mulled Wine, Brussel Sprouts & Chanterelle Mushroom

Wild Mallard Duck, Turnip, Honey, Damson Plum and Verjus

Steamed Halibut, Celeriac, Leek, Prawn Bisque, Trompette de la Mort and Shore Vegetables

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Selection of Irish Cheese, Chutney, Celery Sticks, Bread and Crackers

70% Fleur de Cao, Hazelnut, Praline and Milk Ice Cream

Salted Caramel Tart, Apple, Calvados & Walnut

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Tea or Coffee with Petit Fours

Menu €75.00

We also offer a nine course tasting menu €100.00

Paired wines €60.00

Chef Robert McCauley 

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

Before ordering, 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.