A la Carte

Amuse Bouche

STARTERS

Monk Cheek – Cauliflower Puree – Maitake Mushroom – Truffle Dressing

€14.00

Salad of Doonbeg Crab - Warm Potato - Smoked Butter Milk- Sea Purslane

€13.50 

Salt Bake Celeriac – Fermented Black Garlic – Pickled Chanterelle – Comte Sauce

€9.50

 Slow Cooked Quail – Poached Cherries – Elderberry Vinegar– Quail Pastille

MAINS

Thornhill Duck Breast – Duck Leg – Purple Kale – Apple & Tarragon Sauce

€32.00

Wild Sika Venison – Smoked Beetroot – Pear – Juniper – Chocolate Oil

€31.00

Halibut –Brown Shrimp Butter – Artichoke Puree – Lardo – Hazelnut Foam

€29.00

Hereford Sirloin of Beef – Short Rib-King Oyster Mushroom– Bearnaise Sauce – Triple Cooked Chips

€32.00

Butternut Squash Risotto – Sage – Poached Egg – Roast Shallots

€19.50

DESSERTS

White Chocolate Bavarois – Passion Fruit Sorbet – Caramelised Chocolate

€9.50

Blackberry Sorbet – Pickled Blackberries – Tonka Foam – Meringue

€9.50

Banana Parfait – Lime Caramel – Passionfruit – Caramelised Bananas

€9.50

Warm Cherry & Chocolate Clafoutis – Sheep’s Milk Sorbet    (12 minute cook time)

€9.50

Selection of Irish and French Cheese - Crackers - Plassey House Chutney

€12.50

Petit fours