Table D’Hôte

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.

Peppered cream, Pont Neuf chips Or micro cress & baby leaf salad

Roast marinaded rump, puy lentil & smoked lardon cassoulet, sugar snap peas, carrot purée

Pan roast breast, honey thigh, tender stem broccoli. Champ, crumbled goat’s cheese, Chorizo cream.

Seared Monkfish fillet, cauliflower purée, smoked black pudding, champ potato, asparagus & samphire

Heirloom cherry tomato confit, rocket leaves. Italian cheese cream, watercress & sage pesto.

Clenisk clotted cream & DWD Whiskey Crème anglaise

Gingerbread biscuit, cherry gel, crushed caramel.

Meringue, bergamot curd, raspberry, cassis sorbet.

Butter graham cracker base.

Served with Petit Fours.