Themed seasonal 5 course menu (March)

March 5 course menu 
Theme: ‘Game and foraged’ €40 nightly from 6PM

Game potage, mallard duck tortellini, flat parsley, wild leeks, broad beans..

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Asparagus and butternut squash risotto, air dried venison, pumpkin seeds, black trompette.

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Chef’s cuts of Venison, creamed jerusalem artichoke, baby spinach, cherry sauce, tender stem brocolli, pomme gaufrette.

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Farmhouse cheese, with trompette powder, port and wild elderberry marmalade.

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Blood orange curd, crispy biscuit, white chocolate and grand marnier mousse, blood orange and dried apricot segment marmalade.

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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.