tasting menu

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

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

Terrine of foie gras, madeira and duck jelly,

icewine verjus, smoked cured venison, apple and watercress salad

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

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

Valrhona 'Guajana 70%, chocolate souffle, passionfruit ice-cream

Tea/Coffee & Petit Fours