Four Course Dinner

 

 

Four-Course €75

Dinner Menu

White beetroot, William pear, goat’s curd, walnut

Ballyhoura mushroom and fennel

Irish cauliflower, Lindi pepper, fermented horseradish

   ***

Ox tongue, gribiche, white radish, brown butter

Jerusalem artichoke, Coolea cheese, guanciale, hazelnut

Tartare of mackerel, smoked haddock, sea purslane

Terrine of rose veal and chicken, hen of the woods mushroom, leek vinaigrette, parsley

Grilled lasagne of scallop and Atlantic crab, pickled seaweed butter, red dulse

   ***

Sika Venison, crown prince pumpkin, black pudding, pickled walnuts, chocolate

Turbot, button mushroom, winter king cabbage, crab, fermented horseradish

Black leg chicken, mushroom tart, braised barley

John dory, broccoli, bonito vinegar, mussel

Salt marsh duck, carrot, béarnaise, madeira, salted grape

 

  Dessert Menu

 

Buttermilk, passion fruit, cuinneog butter shortbread, 68% felcor chocolate

Chateau Dereszla, Tokaji Aszu 5 Puttonyos 2009: €11.00

 Irish gur and treacle tart, black tea ice cream, candied ginger

Donnafugata ‘Ben Ryé’ Passito Di Pantelleria 2014: €19.00

  Fig, fig leaf ice cream, set goat’s milk, orange, yoghurt

    Krächer, Beerenauslese Cuvee, Burgenland 2013: €11.20

 Flavours and textures of Irish milk and honey

Fernando de Castilla, ‘Antique’ Pedro Ximinez: €11.00

Selection of four cheeses – supplement €7.50

Fonseca, Guimareans Port 1996: €13.00

 

**

Tea   Coffee   – Petit Fours:      €4.00

Additional Cheese Course:       €14.00

Assiette to include all cheeses (suitable for 4-6 people): €35.00

SUPPLIERS

Fingal Ferguson- Smoked Bacon

Kitty Colchester- Rapeseed oil

Manus McGonagle – Fresh Seaweeds

Cuinneog- Irish Country Butter

Lucy Deegan & Mark Cribbin- Ballyhoura Mushrooms

TJ Crowe, Tipperary- Free Range Pork

Brendan Guinan – In Season Farm – Artisan seasonal fruit and vegetables

Rose O’Sullivan – Spring Cottage – Broad beans, peas, spouting broccoli

Whilst we will do all we can to accommodate guests with food intolerances and allergies we are unable to guarantee that dishes will be completely allergen-free.

Signed Copies of “Chapter One- an Irish Food Story” available from Reception