Winter potage,duck tortellini, salsfiy, flat parsley and broad beans.
Wild local mushroom risotto,air dried venison, pumpkin seeds, squash.
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.
Irish farmhouse cheese,with rowan berry and wild apple compote, walnut bread.
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)