Our 3rd in a series of game menus from November 23rd

Reservations greatly appreciated, please mention when booking as A la Carte also available. 

Every evening from 6pm until December 15th (menu will change frequently)

Game and foraging menu Nov €40pp  5 course 

1st;Venison and winter chanterelle broth, Mallard duck tortellini, salsify, flat parsley, mange tout.

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2nd Pulled venison ragout, hedgehog fungus, broad beans, crème fraiche.

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3rd Pan fried breast of Pheasant, leg in ballotine, quince and wild apple compote, buttered Brussel sprout chiffonade, wild leeks, celeriac.

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4th farmhouse cheese, with trompette powder, port and wild elderberry marmalade.

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5th Chestnut and chocolate plate; stuffed profiterole with chestnut Chantilly, chocolate ice cream,  ‘chestnut mess’, chestnut puree, caramelised pecan, glazed chestnuts, coffee drizzle.

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