1st

Winter potage,duck tortellini, salsfiy, flat parsley and broad beans.

2nd

Wild local mushroom risotto,air dried venison, pumpkin seeds, squash.

3rd

Wild Pheasant ‘ from head to toe’ Max’s pheasant sausage, apple and quince compote, pulled pheasant ragu and pan fried escalope of pheasant with panchetta, creamed irish yellow chantrelles, brussel sprouts.

4th

Irish farmhouse cheese,with rowan berry and wild apple compote, walnut bread.

5th

Hazelnut financier, white chocolate ganache with raw cocoa nibs and crushed praline,  pear confit with coffee flavour, ricotta, chocolate disc.

(Limited availability, reservations highly recommended)