Four Course Dinner

 

 

Four-Course €80

Dinner Menu

Rehydrated crapaudine beetroot, buttermilk, pine, barley

 

Japanese tapioca, St. Tola, Ballyhoura mushroom, leek

 

***

Ravioli of coolea cheese, Jerusalem artichoke, guanciale

 

Chilled marinated scallop, cauliflower, smoked eel, poached oyster,

apple and horseradish

 

Terrine of wild game, preserved cherries, marinated foie gras, brioche

 

Cured salmon, Lambay crab, smoked cod roe, buttermilk pancake, horseradish

 

Stuffed pig’s tail, Gubeen smoked bacon, langoustine, mustard fruits, basil

 

   ***

Braised short rib of Irish beef, shiitake tart, lindi pepper cream,

poached bone marrow

 

Brill, organic leek, fricassee of razor clam and mussel, pointed cabbage

 

Organic chicken, Irish sweetcorn, savoury crumb and black truffle

 

Cod, crown prince pumpkin, chestnut mushroom, Sauternes jus gras

 

Sika venison, pressed celeriac and bacon, elderberries and green peppercorn

 

  Dessert Menu

Warm 68% chocolate mousse with flavours of Guinness

Lustau, Emilin, Moscatel: €9.75

 Barley puff pastry, bourbon cream, Irish coffee sauce and clotted cream ice cream

    Niepoort Colheita 2000: €13.00

Flavours and textures of Irish milk and honey

Chateau Laville,  Sauternes 2013: €12.00

 64% chocolate souffle, tobacco & lime ice cream

Chambers, Rutherglen, Muscat: €17.50

 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