Starters
Fine herb cream, parsnip crisp
Chorizo & crayfish stuffed, garlic butter roast.
Irish brown crab, smoked Gubbeen butter, crayfish, fennel & citrus salad, sourdough croutes.
Chargrilled lamb fillet, miso and mirin mayo.
Heirloom tomatoes, roast sweet potato. Pinenuts, Dijon mustard dressing
Goats cheese mousse, pickled beets, candied pecans, black olive powder.
Main Courses
Peppered cream, Pont Neuf chips Or micro cress & baby leaf salad
Peppered cream, Pont Neuf chips Or micro cress & baby leaf salad
Salt-aged lamb cutlets, loin & kidney, broad beans, Dauphinoise potatoes, grain mustard cream
Pan roast breast, honey thigh, tender stem broccoli. Champ, crumbled goat’s cheese, Chorizo cream.
Seared scallops, fennel & apple fried Pink Fur potatoes. Dressed razor clam, chowder sauce.
Parsnip puree, sprout & chestnut fricassee, romanesco broccoli, beetroot gel.
Desserts
Yoghurt mousse & strawberry gel encased in white chocolate, sumac & berry gelée
Gingerbread biscuit, cherry gel, crushed caramel.
Meringue, lemon curd, raspberry, cassis sorbet.
Butter graham cracker base.
With plum and apple chutney, cranberry & hazelnut crackers.
Served with Petit Fours.
Sides
Italian cheese crumble, wood fire gratinated.
Soft poached hen eggs, watercress, pancetta, grain mustard cream.
Crushed hazelnut butter.
Pearl onions, smoked bacon lardons.
Wexford potatoes, Irish butter and cream.
Baby leaf spinach, nutmeg & garlic cream.
