___________ Starters _________
Cork Scallops
Apple, Celeriac
Chicken Ballontine
Black Pudding, Roast Jus
Oven Roasted Pigeon Breast
Buttermilk and Thyme Rosti, Beetroot Ketchup
Leek and Potato Soup
Truffle, Walnuts
Soft Goat’s Cheese Mousse
Chives, Pine nuts, Crisp Bread, Fig Jam
________Main Courses_________
Seared Beef Rib-Eye
Braised Featherblade & Wild Mushroom Dumpling, Roast Onion, Parsnip
Wild Venison
Salsify, Chestnut, Berry Jus
Supreme of Corn-fed Chicken
Tenderstem Brocolli, Carrot, Squash
Line Caught Cod
Artichoke, Brussel Sprout, Lardons
Risotto
Butternut Squash, Durrus Cheese
