Starters
Dingle gin cured Irish salmon, yuzu dressing, chive crème fraiche, pickled cucumber, air-dried fennel, nasturtium leaves.
Chargrilled Cajun chicken breast, baby gem leaves, giant croutons, roast pine nuts, parmesan.
Wexford potatoes, leek & watercress, pea & rocket pesto.
4 David Keane’s Connemara rock oysters, mignonette, lemon, tabasco.
Goats cheese mousse, pickled beets, candied pecans, black olive powder.
Sourdough toast, citrus segments, radish.
Main Courses
Pepper cream, pont neuf chips Or micro cress & baby leaf salad.
Pepper cream, pont neuf chips Or micro cress & baby leaf salad.
Seared fillet of Irish salmon, warm nicoise salad, Kalamata olives, fine beans, sun blush tomatoes, quail egg. Black olive tapenade.
Pan roast breast, honey thigh, roast chicken butter, rainbow carrots, creamed potato.
Chorizo & crayfish stuffed, garlic butter roast, baby leaf salad.
Heirloom cherry tomato confit, Italian cheese cream, crisp fried sage, rocket.
Desserts
Caramelized apple, puff pastry, butterscotch, salt butter caramel ice cream.
Gingerbread biscuit, cherry gel, crushed caramel.
Chocolate mousse & sponge layer, Glensik clotted cream.
Meringue, lemon curd, raspberry, cassis sorbet.
With plum and apple chutney, cranberry & hazelnut crackers.
Served with Petit Fours.
