FOUR COURSE  MENU

Rehydrated crapaudine beetroot flavoured with bonito vinegar and ver jus, light onion soubise and broccoli rabe

 Japanese pearl tapioca with St Tola goat’s cheese, organic spinach, mushroom juice and Irish shiitake

 Velouté of parsley root with spiced chestnuts and Madeira truffle cream

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House cured duck breast with marinated foie gras and salt baked celeriac, mixed seed crumb and golden raisin puree

Ravioli of Coolea with violet and Jerusalem artichokes, hazelnuts cooked in beurre noisette and basil oil

Charred cured mackerel and poached Clarenbridge oysters with apple and lovage dressing and oyster cream

Game terrine with pickled green tomato and fried onion bread

 Crisp grilled lasagne of scallop and Atlantic crab with pickled seaweed butter sauce

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 Dry aged striploin of Irish beef roasted with lindi pepper and pickled garlic glaze, cauliflower and Coolea cheese

Wild halibut with a walnut crust, pears poached in cherry blossom vinegar and kohlrabi cooked on pine

 Irish black leg chicken with braised barley and mushroom, chicken sausage and purple sprouting broccoli

Wild turbot cooked on charcoal with Hokkaido pumpkin and kale, mussels and castletownbere shrimp vinaigrette

Salt marsh duck with bonito flavoured sesame, blood orange and foie gras, smoked sweet potato and organic spinach

 

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Dessert Menu

Malted chicory mousse with dehydrated chicory cake, shortbread ice cream with bitter chocolate and rum sauce

(Lustau, Emilin, Moscatel: €9.75)

 Irish gur and treacle tart with black tea ice cream and candied ginger

(Donnafugata ‘Ben Ryé’ Passito Di Pantelleria 2014: €19.00)

 Warm carrot mousse with cream cheese ice cream, brown butter and buckwheat with red ale syrup

(Chateau Dereszla, Tokaji Aszu 5 Puttonyos 2009: €11.00)                        

Flavours and textures of Irish milk and honey

(Fernando de Castilla, ‘Antique’ Pedro Ximinez:: €11.00)

 Selection of four cheeses – supplement €7.50

 (Fonseca, Guimareans Port 1996: €13.00)

 

Four Course Dinner €75.00

Tea/Coffee & Petit fours €4.00

  

SUPPLIERS

Fingal Ferguson- Smoked Bacon

Kitty Colchester- Rapeseed oil

Manus McGonagle – Fresh Seaweeds

Cuinneog- Irish Country Butter

Lucy Deegan & Mark Cribbin- Ballyhoura Mushrooms

Rings Farm- Black leg chicken

Brendan Guinan – In Season Farm – Artisan seasonal fruit and vegetables

Whilst we will do all we can to accommodate guests with food intolerances and allergies we are unable to guarantee that dishes will be completely allergen-free.

 

Signed Copies of “Chapter One- an Irish Food Story” available from Reception