SNACKS
Spring pea & broad bean raita, with mint & ricotta, fresh radish, carrot, fennel & cucumber.
Fresh baked sourdough baguette with homemade cultured butter.
 
TO START
Terrine of ham hock, braised duck leg & Morteau sausage, shallot, leek & pistachio, served with truffle mayonnaise, & sherry vinegar shallots.
 
TO FOLLOW
Salad of Heritage tomatoes, whipped goats curd, lemon purée, pine nut, castelfranco & wild garlic pesto (€7.50 supplement)
 
MAIN
Cornfed chicken, stuffed with Parmesan & lemon crust, confit leg, colcannon, braised cipollotto onion, broad bean, onion gravy.
 
SWEET
Poached strawberry in its jelly, with vanilla crème fraiche, pink rhubarb & ginger.
 
WITH YOUR COFFEE
Two white chocolate and lemon fudge pieces, rose & pistachio