A la carte Menu

Braised oxtail, celeriac puree, truffled macaroni, minestrone l

Terrine of foie gras,smoked cured venison, Madeira and duck jelly,

Hand dived scallops, pomme mousseline, new season garlic and spring onion veloute, Ferguson’s smoked bacon

Feta cheese mousse, organic beetroot essence, pear puree, spiced apple and pumpkin oil

Duck sausage, with organic egg poached in red wine, parsnip puree and horseradish glaze

Cured organic seatrout, leek and mandarin vinaigrette with cold pressed rapeseed oil, roast hazelnuts

€16.00

Pig’s trotter boudin, raisin and madeira jus

Foie gras terrine, duck jelly, icewine verjus

Gubeen salami, piccalilli

Smoked cured venison, celeriac remoulade

Rillette of rabbit

Watercress and hazelnut salad
Served with toasted sourdough bread

*****

 l

Veal topside, fried cabbage, veal juices with brown butter, pommery mustard, capers and gherkins, galette potato, mushroom and onion duxelle

Wild halibut with shellfish and cep consommé, langoustines, creamed orzo pasta with basil and tomato

John Dory, leeks stewed in white truffle butter, light vermouth sauce and sautéed chanterelles

Loin of Venison, braised red cabbage with cep puree, confit of

brussels sprouts and chestnuts, chocolate and blackberry ravioli

Rib of Beef, cevenne onions and thyme, sautéed chanterelle mushroom,

sauce fleurie

Rabbit loin wrapped in pancetta with a veal farce, carrot and black cumin puree, rabbit shepherd’s pie, madeira and roast shallot jus

Squab pigeon wellington, mushroom duxelle, jerusalem artichoke puree, salsify glazed with madiera and truffle