2 Courses

3 Courses

Today’s Freshly Made Soup

Beetroot and Citrus Marinated Gravalax

pickled red onion, deep fried capers, organic leaves

Warm Confit Duck Salad

crispy potatoes, puy lentils and balsamic dressing

Clonakilty Black Pudding

apple crisps, apple purée, sherry vinegar & black pepper reduction

Ardsallagh Goat’s Cheese Salad

caramelised beetroot, grapes, and toasted hazelnuts

Caramelized Shallot & Mushroom Tartlet

Mount Callan cheddar, herb mash & organic leaves

Risotto Primavera

Boxty Pancake

roast flatcap mushrooms, wilted spinach & Crozier Blue cheese

Rib Eye Steak

potato chips, butternut squash purée, spinach, red wine jus

Hake Fillet

crispy pancetta, celeriac purée, shredded savoy cabbage, wholegrain mustard sauce

Slow Roasted Crispy Pork Belly

braised pork cheeks, chorizo mash, broccoli, crispy onions and jus

Guinea Fowl

parsnip rosti, wild mushroom casserole, wilted watercress and red wine jus

Caramelised Lemon Tart

Berry Compote, Double Cream

Apple and Pear Crumble

Cinnamon Ice Cream

Irish Cheese Board

Smoked Gubeen, Cooleeney & Cashel Blue

Dylan Signature Brownie

Lemon Curd Ice Cream

Sticky Date Pudding

butterscotch sauce & vanilla ice cream