Four Course evening dinner Menu

Chestnut soup with shaved chestnuts and white truffle cream

Pickled and salted organic cucumber with feta cheese mousse and dill

Spinach and ewe’s milk ricotta gnocchi, fennel puree and confit lemon butter

Pickled carrot with caper sprouts and green raisins in Sauternes, shallot brown butter and onion bread

Cured Clare island organic salmon, compressed apple and citrus fruits, smoked pear and mustard puree

Ravioli of 36 month parmesan and black pepper with poached veal and spring onion puree

Duck sausage and candied orange with fried cabbage, melted onions and pickled cherries

Charcuterie Trolley, pig’s trotter boudin, potted rabbit and ham, foie gras terrine,

gubeen salami and their accompaniments

Hand dived scallops with vermouth sauce, Gubbeen smoked bacon and potato mousseline

Halibut cooked in aromatic oil with Japanese spice, mussel and clam broth, organic leek and wild artichoke

Angus rib of beef bordelaise with watercress puree, bone marrow and

braised baby gem lettuce

Sea bass with white chasselas grape and smoked bacon cooked in yeast,

pomme boulangere, cockles and chanterelle mushrooms

Loin of venison with celeriac and cepe gratin, confit chestnuts, fried sprouts and black pudding, chocolate jus

Stuffed loin of rabbit wrapped in pancetta, crushed Jerusalem artichoke with Morteau sausage, rabbit shepherd’s pie

Warm chocolate mousse, with lemon jelly and praline mousse, vanilla ice cream,

Pear and calamansi jelly, nougat parfait, yuzu salt caramel and lime Chantilly  

Pistachio and preserved cherry clafoutis with chocolate ice cream, lemon tart and vanilla cream

Malted banana cream with peanut butter brittle, dried banana in dark chocolate, hazelnut crumble and butter ice cream

Selection of four cheeses from our cheese menu – (€2.50 supplement)

Tea or Coffee/Petit Fours  €2.50