MARCH 5 COURSE Seasonal MENU

MARCH 5 COURSE MENU THEME: ‘GAME AND FORAGED’ €40 NIGHTLY FROM 6PM Game potage, mallard duck tortellini, flat parsley, wild leeks, broad beans.. *************** Asparagus and butternut squash risotto, air dried venison, pumpkin seeds, black trompette. *************** Chef’s cuts of Venison, creamed jerusalem artichoke, baby spinach, cherry sauce, tender stem brocolli, pomme gaufrette. *************** Farmhouse cheese, with trompette powder, port and wild…

Sunday Lunch February 17th

Sunday Lunch  February 17th 1pm-3.30pm (3 courses) €30 Starters   Sauté Squid and prawns, cha noodles,toasted sesame seeds, miso dressing, pickled carrots. Steamed mussels vegetable julienne, white wine, cream and wild leeks. Soba noodles with sesame oil, slow roasted duck, star anise. Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad. Mains Sautéed fillet of Hake, satay style, crispy onions,…

Our 4th in a series of game menus from December 4th

1st:  Venison and winter chanterelle broth, pheasant ravioli, salsify, flat parsley,mange tout. *************** 2nd:  French style ‘Boudin blanc’ with wild mushrooms, celeriac and chicken jus, apple compote, crystalline beetroot. *************** 3rd :  Venison chop, fillet and medallion,    parsnip puree, carrot, beetrootcaramel, cherry sauce. *************** 4th: farmhousecheese, with wild trompette powder, port and wild elderberry…