Aubergine, spiced tomato and herb dressing
Dill crème fraiche, seasonal leaves
Confit of duck, apple and pear chutney
Poached egg, parmesan shavings, hollandaise sauce
Sweet chilli and mango salsa
Seasonal fish infused with fresh herbs
Sweet potato puree
Roast root vegetable, fondant potato, tarragon cream sauce
Braised red cabbage, plum and apple compote
Stuffed with wild mushroom and parmesan
Panfried with red pepper mash,shrimp butter
Fillet of herb crusted cod, wholegrain mustard potato, fennel cream sauce
Rack of wicklow lamb, crushed new potato, black olive, tomato and basil
Served with slow roast tomato, caramelised onion and baby spinach
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