Winter game and foraging menu

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.

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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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