Sample Dinner Menu

Sample Dinner Menu

April 2018

 

Snacks & Bread

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Mackerel Tartare, Apple, Rapeseed Oil, Brown Bread

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 Roasted Scallops, Celeriac, Apple, Grape and Hazelnuts

 

Cured and Sautéed Torchon of Foie Gras, Rhubarb and Ginger Bread

 

 St Tola Goats Cheese, Heritage Beetroots, Lovage and Smoked Almonds

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  Roasted Loin of Kilshanny Lamb, Wild Garlic, Morel, Asparagus, Madeira Jus

 

Irish Duck, Carrot, Pecan, Endive & Orange

 

 Steamed Black Sole, Purple Sprout Broccoli, Shore Vegetables, Seaweed and Dill and Langoustine

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 Selection of Irish Cheese, Chutney, Honey, Bread and Crackers

 

Dark Chocolate & Peanut Pavê, Banana & Malt

 

Sheep’s Yoghurt Parfait, White Chocolate, Passionfruit

_______


 Tea or Coffee with Petit Fours

 

Menu €75.00

 

Chef Robert McCauley

 

We will happily accommodate guests wishing to not 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.

 

 

 

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