December 11th
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 to December 15th
Reservations greatly appreciated, please mention when booking as A la Carte also available.
Game and foraging menu Nov €40pp 5 course
1st Venison and winter chanterelle broth, pheasant ravioli,salsify, flat parsley, mange tout.
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2nd French style ‘Boudin blanc’ with wild mushrooms, celeriac and chicken jus, apple compote, crystalline beetroot.
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3rd Venison chop, fillet and medallion, parsnip puree, carrot, beetroot caramel, cherry sauce.
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4th farmhouse cheese, with trompette powder, port and wild elderberry marmalade.
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5th Chestnut and chocolate plate; stuffed profiterole with chestnut Chantilly, chocolate ice cream, ‘chestnut mess’, chestnut puree, caramelised pecan, glazed chestnuts, coffee drizzle.
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*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.
