Themed seasonal 5 course menu

Winter Game and foraging menu

October/November  2019   5 course €45 pp

(Limited availability, reservations highly recommended)

 

Venison potage, sweet tooth mushrooms, Chestnuts, celeriac, flat parsley and mange tout.

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Monkfish, langoustine and Spider Crab Ravioli, lobster oil, wild three cornered leeks, sea asparagus, courgettes.

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Pan fried breast of wild Mallard duck, cabbage purse with leg farce,salsify, white radish, horseradish drizzle, blackberries.

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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