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