DINNER MENU
Chicken and Clonakilty Black Pudding Roulade
Apple and Rosehip Compote, Sorrel Watercress Emulsion, Hazelnut
(5/8/9/13)
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Smoked salmon and crab parcel
picked fennel, dill and lemon aioli
2/5/6/9/12/13
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Lemon Sorbet
with limoncello
2
***
Roast fillet of prime Irish beef,
fondant potato, tender stem broccoli,
mustard and spring onion mash,
rainbow carrot, butternut squash,
caramelised red onion, jus roti
2/5/8
OR
Grilled Fillets of Sea Bass
Shrimp & Dill Whipped Potatoes, braised fennel, lemon butter sauce
2/6/8/12
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Pistachio Parfait
Dark Chocolate Ganache, Raspberry Sorbet, Crushed Pistachios, Tuile
8/9/10/13
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Cheese Board (per table)
selection of local cheese
with crackers & fruit
1/2/4/8/9
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Freshly Brewed Tea/Coffee
and Petit Fours
Wine Selection:
Chateau de Parenchère Cuvée Raphael, Bordeaux
A richer, riper, fruitier style of Bordeaux, this special cuvée from Chateau de Parenchère has concentrated bramble fruit and cassis flavours and a vanilla note from the new oak barrels. Great depth and great length.
***
Chatelain Pouilly-Fumé les Vignes de Saint-Laurent l’Abbye, Loire
From 25-30-year-old Sauvignon vines in a 12th-century monastic vineyard, this has a ‘flinty’ note allied to the mouth-watering flavours of grapefruit, gooseberry and kiwi.
***
Allergens:
- Gluten (O – Oats, W – Wheat, R – Rye, B – Barley),
- Sulphur Dioxide,
- Celery,
- Sesame Seeds,
- Mustard,
- Crustaceans,
- Lupin,
- Milk,
- Nuts,
- Soy Beans,
- Peanut,
- Fish,
- Eggs,
- Molluscs