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SILVER HILL CONFIT DUCK SALAD
Method Begin by preparing your duck legs. While it is possible to make your own confit it is so much […]
CEIDE MOUNTAIN LAMB
METHOD: Begin the lamb by trimming any excess fat off but leave a nice top layer on to protect and […]
WOOD FIRED PRAWNS
Oven Roast Tiger Prawns Cray Fish and Chorizo Stuffing In Garlic Butter METHOD: Begin by making the garlic butter; simply soften […]
WILD GARLIC SOUP
A Rich Blend of Irish Nettles, Lovage and Wild Garlic enriched with Wexford Potatoes Served with Rocket and Chive Cress Croute […]
RIB EYE STEAK
Char Grilled Rib Eye Steak With Pont Neuf Chips French Fried Onions and Pepper Sauce Method: Begin by heating a char grill […]
ARDSALLAGH GOATS CHEESE
Baked Irish Goats cheese With Pecan and Pistachio Nuts With Beetroot Compote and Chestnut honey Drizzle
Roast Black Sole
Whole Roast Black Sole on the Bone, Drizzled with Red Onion, Lemon and Caper Butter Served with Jerusalem Artichoke,
Quinoa Salad
Quinoa slow cooked with sun dried tomatoes, Macroon mozzarella cheese, black olive tapenade, citrus dressing