MARCH 5 COURSE Seasonal MENU

MARCH 5 COURSE MENU THEME: ‘GAME AND FORAGED’ €40 NIGHTLY FROM 6PM

Game potage, mallard duck tortelliniflat parsley, wild leeks, broad beans..

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Asparagus and butternut squash risotto, air dried venison, pumpkin seeds, black trompette.

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Chef’s cuts of Venison, creamed jerusalem artichoke, baby spinach, cherry sauce, tender stem brocolli, pomme gaufrette.

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Farmhouse cheese, with trompette powder, port and wild elderberry marmalade.

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Blood orange curd, crispy biscuit, white chocolate and grand marnier mousse, blood orange and dried apricot segment marmalade.

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