A la carte Menu
| Organic Irish sweetcorn soup, cepe tortellini and cepe oil | €14.00 |
| Escabeche of red pepper and oven dried plum tomato jelly, smoked Ardsallagh goats cheese, basil | €16.00 |
| Hand dived scallops, red pepper basquaise puree, basil and smoked bacon | €20.00 |
| Slow cooked oxtail, celeriac and horseradish puree, truffled macaroni, oxtail minestrone | €17.00 |
| Duck sausage, fricassee of lentil, egg poached in red wine, horseradish cream | €18.00 |
| Tartare of house cured organic salmon, sauce ponzu, beetroot, orange and coriander | €17.00 |
| Galway rock oysters, chilled horseradish veloute, riesling jelly, apple and ginger | €18.00 |
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CHARCUTERIE TROLLEY Pressed foie gras, farmyard jelly, ice wine verjus Black pudding and veal sweetbread boudin, apple and horseradish compote Rabbit terrine, pear and mustard puree Smoked cured venison Apple and watercress salad, hazelnut dressing Served with toasted sourdough bread |
€22.00 |
| ***** | |
| John Dory, cooked with lardo, leeks, red wine and shrimp risotto | €34.00 |
| Loin of Tamworth pork, sauté spinach, spiced belly, chantrelle mushroom, gratin of cauliflower and potato, caper and sage jus | €32.00 |
| Halibut, crushed Jerusalem artichoke and Morteau sausage, preserved lemon butter, shellfish and leeks | €34.00 |
| Truffled blanquette of veal | €34.00 |
| Rump of wild venison, mushroom pithivier, creamed cabbage, pickled walnuts and raisins, sauce grand veneur | €34.00 |
| Mallard, braised red cabbage, Fergussons smoked bacon, jus gras, cepe and chestnut pie | €32.00 |
| Rib of Irish Angus beef, acidulated onion and sage compote, girolle mushroom cream, sauce fleurie(for two) | €72.00 |
| Green salad, hazelnut dressing | €3.50 |
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SUPPLIERS Pat Doherty - Pork Gold River Farm – organic vegetables Jane Murphy – Ardsallagh goats cheese Kettyle Irish Foods – Aberdeen Angus Beef Pat Clarke, Kildare – Micro greens David Byrne –Sweet corn Ed Hick – Aged ham M & K Butchers- Connemara Hill Lamb |