A la Carte
SAMPLE MENU
Amuse Bouche
STARTERS
Suckling Pork Belly – Yuzu – Pickled Carrot - Roast Scallops – Lardo
€14.00
Salad of Doonbeg Crab – Confit Ballymakenny Potatoes – Horseradish
€13.50
Mooncoin Beetroot – Goats Cheese Parfait – Hazelnuts Truffle
€9.50
Slow Cooked Quail – Truffle Mousse – Confit Leg – Meadow Sweet Jus
€12.50
MAINS
Halibut – Gubbeen Chorizo – Cauliflower – Quail Egg – Mussels & Wild Garlic
€29.00
Thornhill Duck Breast – Duck Leg – Purple Kale – Apple & Tarragon Sauce
€32.00
Lamb Rump – Fermented Black Garlic – Sweetbreads – Lamb Belly
€29.00
Hereford Sirloin of Beef – Short Rib - King Oyster Mushroom – Béarnaise Sauce – Triple Cooked Chips
€32.00
Parmesan Gnocchi – Broccolini – Black Truffle – King Oyster – Parmesan Sauce
€19.50
DESSERTS
White Chocolate Bavarois - Sheep's Milk Sorbet - Caramelised Chocolate
€9.50
Champagne Rhubarb – Vanilla Custard – Blood Orange – Rhubarb Sorbet
€9.50
Banana Parfait – Lime Caramel – Passionfruit – Caramelised Bananas
€9.50
Salted Caramel Fondant – Peanut Butter Ice Cream (15 minute cook time)
€9.50
Selection of Irish and French Cheese - Crackers - Plassey House Chutney
€12.50
Petit fours