December 2019 5 course €45 pp
(Limited availability, reservations highly recommended)
Winter potage, duck tortellini, salsfiy, flat parsley and broad beans.
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Wild local mushroom risotto, air dried venison, pumpkin seeds, local squash.
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Wild Pheasant ‘ from head to toe’ Max’s pheasant sausage, apple and quince compote, pulled pheasant ragu and pan fried breast of pheasant with panchetta, creamed wild yellow chantrelles, brussel sprouts.
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Irish farmhouse cheese, with rowan berry and wild apple compote, walnut bread.
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Hazelnut financier, white chocolate ganache with raw cocoa nibs and crushed praline, pear confit with coffee flavour, chocolate disc.