Lunch Menu

Roasted pumpkin soup, spiced chestnut emulsion, spinach and ricotta gnocchi

Ryefield goats cheese parfait with fresh hazelnut and organic beetroot,

apple balsamic vinegar and endive

Venison terrine, piccalilli and toasted sour dough

Cured Clare island organic salmon, compressed apple and mandarin vinaigrette, smoked pear and mustard puree

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

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Truffled blanquette of veal

Pheasant breast with confit thigh, creamed cabbage with smoked bacon and root vegetables 

Plaice with white chasselas grape and smoked bacon cooked in yeast, cockles and chanterelle mushrooms

Spiced daube of Irish beef, parsnip and horseradish puree, roasted sprouts and pumpkin

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

confit orange and spiced bread biscuit

Mango fool with meringue, pineapple granita and passionfruit ice cream

Figs poached in red wine and port, white truffle honey and nutmeg crème brulee, ginger biscuit

Warm financier, compressed apple, whipped lemon cream and caramel ice cream