Themed seasonal 5 course menu

Winter Game and foraging menu

December 2019   5 course €45 pp

(Limited availability, reservations highly recommended)

 Winter potage, duck tortellini, salsfiy, flat parsley and broad beans.

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Wild local mushroom risotto,  air dried venison, pumpkin seeds, local squash.

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Wild Pheasant ‘ from head to toe’ Max’s pheasant sausage, apple and quince compote, pulled pheasant ragu and pan fried breast of pheasant with panchetta, creamed wild yellow chantrelles, brussel sprouts.

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Irish farmhouse cheese, with rowan berry and wild apple compote, walnut bread.

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Hazelnut financier, white chocolate ganache with raw cocoa nibs and crushed praline,  pear confit with coffee flavour, chocolate disc.

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Suppliers         

Salad leaves/ Colum O Regan, Dunderrow/ Potatoes (Luceria) /Fred Palmer, NovohalVegetables/ market garden and generous clients Herbs/mushroom/ Max’s garden and a little big bit of foraging. Cheese Durrus/ Cashel blue