Each
Roasted with black figs, served on raisin mustard blini
Heirloom tomato, gram and sechuan pepper crisp
On wild rice succotash, hazelnut and blackberry vinaigrette
Organic smoked salt and brioche crust
With wasabi pasta roll and organic Irish yoghurt
With morel and Glenilen Farm sour cream
Girolles and butternut squash veloute
With leek and lemongrass in a seaweed consommé
On our own homemade quince jam
With homemade winter spice ice cream, palet Breton
On organic goat’s milk rice pudding
With avocado and coriander ice cream, chilli snap
You will be presented with a selection of rare and organic condiments to choose from by your server who will blend them for you at your table
Cedric makes his own black puddng using a traditional receipe from Alsace
Brioche topped with local air dried pork, organic poached egg from Valley View and Cork gabriel cheese
Atlantic scallop with fish cake of cod, crabmeat and sea trout
Terrine with our own ginger bread and 100 year old balsamic jelly
Served with homemade buckwheat brown bread
Cedric cooks this very slowly for 12 hours in its own sauce
Dry aged not less than 6 weeks by James McGeough
Dromoland wood pgeon with a wild rice succotash, venison and chestnut salad, wild boar and confit of organic kale
Girolles, crushed butternut squash, vermouth
Almond crust, salisify, wakame butter
Brought to waters in Sligo during the ice age, this ancient fish has recently been developed into a small industry by Clonacool. Served with watercress mascarpone cream and smoked Black Forest ham
Greek salad, feta, pickled beetroot
Per ounce
for 3 tasting shots
Cashel blue cheese is Ireland’s first farmhouse blue cheese. It has a crumbley texture when young but as it matures it becomes semi soft with a strong flavour
A creamy textured and sweet flavoured organic goats cheese which develops a very specific golden rind upon perfect maturity. It has been recently a winner of “the World cheese award” as well as many others awards.
Produced by Carrigbyrne Farmhouse in Wexford, this cheese is a camembert type cheese with a bloomy white rind. It is mild when young and as it matures the cheese cheese with a bloomy white rind. It is mild when young and as it matures the cheese
A mature Ardrahan which exhibits all the classic characteristics of a semi soft cheese. It’s pronounced aroma indicates maturity and correct development.
Mossfield organic cheese is a handmade farmhouse hard cheese. It is a multiple award winner inclusive of the “World cheese award for mature gouda 2006”
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