3 Courses 53pp
| Starters | |
|---|---|
| Roast cauliflower soup, herb oil | |
| Tian of Kilmore Quay crab, Granny Smith apple, cucumber, radish, avocado cream | |
| Carpaccio of whiskey glazed fillet of Irish beef, shallots, gherkin, horseradish dressing | |
| Mains | |
|---|---|
| Pan roast fillet of Irish salmon, fennell purée, dill crushed baby potatoes, caper & tomato tapenade | |
| Chargrilled rare breed Irish pork chop, wholegrain mustard mashed potatoes, cauliflower purée, apple | |
| Venison ossobuco, carrot & turnip purée, smoked bacon from Alsace, garlic & herb polenta | |
| Potato & Fivemiletown goat's cheese cakes, pickled roast tomaotes, shaved parmesan | |
| Dessert | |
|---|---|
| Chocolate salted caramel tart, house raspberry sorbet | |
| Warm apple crumble, bourbon vanilla ice cream | |
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