Four Course evening dinner Menu

Creamed tapioca with violet artichoke and new season garlic

Flavours of tomato with a feta cheese mousse, marinated red onions and caper sprout puree

with basil oil

Marinated fennel and Ballyhoura mushroom salad with shaved fennel and dill oil

Burnt onion broth with smoked potato and buttermilk, broccoli rabe and pickled mushrooms

Chilled crab, Miranda tomato and avocado cocktail, chive oil and garden herbs

Pigs tail stuffed with Fingal Fergusson smoked bacon, langoustines, basil puree, watercress salad and citrus mustard fruit

Warmed cured Clare island organic salmon with spring peas, pea mousse,

braised squid and squid ink

Ravioli of 36 month aged Parmesan with asparagus, wild garlic leaf and lemon butter

Carpaccio of veal haunch cooked in milk with smoked mackerel and horseradish, caper sprouts and preserved green tomato

Squab pigeon with foie gras and chestnut mousse, red wine glaze, smoked butter milk potato

and fried cabbage

John Dory cooked with citrus salt, broccoli puree, fried polenta, shellfish and yuzu juices flavoured

with dill oil

Rabbit stuffed with a light pata negra farce, broad beans, wilted lettuce filled with rabbit liver parfait and smoked bacon cooked in yeast, toasted seeds

Turbot with roasted and pickled white asparagus, Atlantic crab and

a pink peppercorn, soy and grapefruit salt

Rump of lamb cooked in smoked oil with nettle flavour barley, salt baked turnips, fried sweetbreads

and pickled garlic

Manjari chocolate and sour milk cream, caramel biscuits, malted barley ice cream with meringue and chocolate crumb

(Fernando de Castilla, 'Antique' Pedro Ximénez: €11.00)

Rhubarb poached with black pepper with baked custard flavoured with maple syrup, gingerbread and rhubarb bombe

(Chateau Dereszla, Tokaji Aszu 5 Puttonyos 2006:     €11.00)

Pears cooked in Sauternes, infused with orange and cinnamon, hazelnut cream, milk crumb and a pear ice cream

(Chateau Laville, Sauternes 2008: €12.00)

Milk and honey, frozen milk mousse with Lannéire honey, bitter chocolate, dried almond milk, honeycomb and salted almonds

(Domaine des Baumard, Quarts des Chaume 1991: €12.90)

Selection of four cheeses from our cheese menu

Warres, Late Bottled Vintage Port 2001                                                €8.50