Winter game and foraging menu

Our 2nd in a series of game menus from November 13th

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 terrine with walnut, beetroot bavarois,pickled hedgehog fungus, rock purse lane.

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2nd wild Rabbit ragout, celeriac julienne, nettle gnocchi, chanterelle.

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3rd Pan fried breast Mallard duck, cabbage purse with leg farce, salsify, white radish, horseradish drizzle.

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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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November 2nd/3rd

Game and foraging menu Nov €40pp  5 course

1st potage, (minestrone style) wild leeks, winter vegetables, venison quenelle.

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2nd wild mushroom risotto, (grey chanterelle and hedgehog fungus)flat parsley, peas, black trompette powder, air died deer.

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3rd Pan fried breast of Partridge and slow cooked leg,Riesling sauce, salsify, toasted walnuts, wilted cabbage, beetroot crisp.

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4th farmhouse cheese, pickled Chanterelles

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

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