West Restaurant Main Menu

Tapatizers

Small Fun Bites

Each

Platter–Chef’S Choice Of Six

Galway’S Famous James Mcgeough Air Dried Lamb

Roasted with black figs, served on raisin mustard blini

Organic St. Tola Goat’S Cheese

Heirloom tomato, gram and sechuan pepper crisp

Dromoland Wood Pigeon

On wild rice succotash, hazelnut and blackberry vinaigrette

Ernest Soulard Foie Gras And Smoked Tuna Terrine

Organic smoked salt and brioche crust

Confit Of Irish Smoked Salmon

With wasabi pasta roll and organic Irish yoghurt

Connemara Oxtail

With morel and Glenilen Farm sour cream

Seared North Atlatic King Scallop

Girolles and butternut squash veloute

Crab Agnolloti

With leek and lemongrass in a seaweed consommé

Mature Crozier Blue Cheese

On our own homemade quince jam

Chestnut Glace

With homemade winter spice ice cream, palet Breton

Rhubarb And Lavender

On organic goat’s milk rice pudding

Baiano Chocolate

With avocado and coriander ice cream, chilli snap

West’S Salad

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

Oat Crusted Black Pudding

Cedric makes his own black puddng using a traditional receipe from Alsace

Irish “Croque Madame”

Brioche topped with local air dried pork, organic poached egg from Valley View and Cork gabriel cheese

Not The Usual Fish Cake

Atlantic scallop with fish cake of cod, crabmeat and sea trout

Ernest Soulard Foie Gras And Smoked Tuna

Terrine with our own ginger bread and 100 year old balsamic jelly

Organic Vegetable Soup Of The Moment

Served with homemade buckwheat brown bread

West’S Signature Braised Beef

Cedric cooks this very slowly for 12 hours in its own sauce

Hereford Dry Aged Steak

Dry aged not less than 6 weeks by James McGeough

Warning – May Contain Shots !

Dromoland wood pgeon with a wild rice succotash, venison and chestnut salad, wild boar and confit of organic kale

Connemara Monkfish & King Scallops

Girolles, crushed butternut squash, vermouth

Halibut

Almond crust, salisify, wakame butter

Clonacool Farm Artic Charr

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

Vegetarian Hummus Cake

Greek salad, feta, pickled beetroot

Take A Gourmet Tour Of Ireland’S Finest Examples Of Hand Crafted Cheeses. Served With Rye Sticks, Oat Crackers Or Caraway Seed Grissini

Per ounce

Complement With A Port And Dessert Wine Flight Quinta Do Noval Tawny Port / Concha Y Toro Late Harvest / Les Clos Des Paulilles

for 3 tasting shots

Cashel Blue Cheese – Co. Tipparary. With Quince Jam

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

Organic St Tola Goat Cheese – Co. Clare. With Pickled Pear

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.

St Killian Cheese – Co. Wexford. With Cranberry Jam

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

Adrahan Farmhouse Cheese – Co. Cork. With Red Onion Marmalade

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 – Co. Offaly. With Apple And Raisins Chutney

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”