Smoked trout and avocado cannelloni, Grana Padano shortbread.
Poached hen’s egg in a sesame seed crust, asparagus tips with bacon cream.
Rémoulade of celeriac and fennel, sticky soy King prawn tails.
Ile flottante of faisselle strained cheese on a pea velouté, pork rillons preserved in thyme.
House brioche with fresh goat's cheese (Maison Bordas), chive sour cream.
Pyramid of marbled duck foie gras with red beetroot and raspberry (€3.50 extra)
Tartlet of cod and braised yam, red Cheverny wine butter.
Pan-fried fillet of Arctic char, skin side down, carrot-bergamot orange coulis.
Crunchy Dublin bay prawn tails and jelly ear mushrooms with diced vegetables.
Roast "Angus" beef hanger steak, Irish whiskey sauce.
Fillet of duckling with fresh herbs, Java pepper gravy.
.Escalope of veal liver with morello cherries, Bigarade-style bitter gravy.
Saddle of lamb stuffed with chorizo and mint from the garden (€4 extra).
Selection of cheeses, carefully chosen by us, served with a green salad
Chocolate dome and flambéed banana compote, vanilla seed financier cake.
Crunchy almond and strawberry biscuit, pistachio mousseline.
Rum baba cake with fresh mango, light passion fruit cream.
Granny Smith apple and lime tarte tatin with a twist.
Moist chocolate sponge with amarena cherries, Tonka bean ice cream with cocoa nibs.
Gourmet dessert collection...(€3 extra).