À La Carte December 2018 and 5 course game menu

December 4th 

Early menu (starter plus main) €26 per person   * dishes marked with *

Starters

*  grilled mussels, garlic, cream, vegetable julienne.  €8.50             

*Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.  €9.50 

* Soba noodles with sesame oil, slow roasted duck, star anise.  €7.50

*Sauté Squid and prawns, cha noodles, miso dressing, pickled carrots.   €9.50

Pan fried Langoustines, fettucine, French beans, sun dried tomato and wild leek butter.  €13.50

Mains

Grilled fillet of Sea Bass, butternut squash puree, chorizo crumb, kale and pink radish, shallot beurre blanc.  €26.00

Pan fried Monkfish, ponzu glaze, roast cauliflower , french beans, sesame seed .  €26.00

*Sautéed fresh Ling roast garlic clove,wok cabbage and carrot, ginger butter sauce. €24.00  

*Pan fried Chicken supreme, stem broccoli, elderberry sauce, roast beetroot, toasted pumpkin seed.     €23.90

Sauté Irish Lamb cutlets and Kofta,roast red pepper, courgette, coriander, & spicy chickpea fricassee.     €26.00

Early menu (starter plus main) €26 per person   * dishes marked with *

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

Reservations greatly appreciated, please mention when booking as A la Carte also available. 

Every evening from 6pm until December 15th (menu will change frequently)

Game and foraging menu Nov €40pp  5 course 

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, beetroot caramel, cherry sauce.

***************

4th farmhouse cheese, with trompette powder, port and wild elderberry marmalade.

***************

5th Chestnut and chocolate plate; stuffed profiterole with chestnut Chantilly, chocolate ice cream,  ‘chestnut mess’, chestnut puree, caramelised pecan, glazed chestnuts, coffee drizzle.

***************

diving grenada 057                                                      

*Early menu        2 course €26  dishes marked with *daily from 6pm to 7.15pm last orders (7pm Saturdays)

  • All our fish and shellfish are Irish and local  when possible,
  • we use wild adult species and promote and prefer tangle netting fishing methods.
  • All our beef, lamb, pork, chicken are local.
  • Sauces are made using our own fresh stocks.
  • All dishes are cooked to order.
  • We forage when we have time.
  • We love our professions, food, wine and kids.

 Suppliers.

  • Lobster & crab,  John O’ Brien, license no.C362 Old Head of Kinsale
  • Oysters, Mussels & Scallops,  Jamie Dwyer, Haven Shellfish, Kinsale
  • Salad leaves, red cabbage, broccoli, leeks…Horizon farms,Dunderrow
  • Lamb & Beef & Pork & Chicken (Irish)   John Barrett’s butchers, Main Street, Kinsale
  • Vegetables     Keelings &  Market garden, Pearse street, Kinsale
  • Fish,  Matt O’Connell Seafood, Cork.

Menu