| Mediterranean vegetable soup with basil oil |
| Pan-fried scallops served with a sun-dried tomato, apple and ginger chutney, crème fraiche |
| Pan-fried boudin blanc served with garlic mash and oxford jus |
| Salad of Wicklow blue cheese with baby pears, pecan and pine nuts, balsamic honey |
| Oven-roast quail served with onion and pancetta gravy |
| Char-grilled fillet of beef with broccoli, wild mushrooms, garlic mashed potato and red wine jus |
| Supreme of chicken served with gratin potato, baby vegetables and tarragon jus |
| Magret duck breast and confit duck leg, fondant potato, red onion marmalade, redcurrant jus |
| Pan fried salmon and John Dory, rosti asparagus, chili sauce and crème fraiche |
| Ratatouille tartlet served with chili and rocket leaves |
| Selection of Irish cheeses with a glass of ruby port |
Our wine recommendation for today:
|
| White BIN 170 Louis Guntrum, Riesling (Germany) |
| Red BIN 218 Louis Guntrum, Dornfelder (Germany) |
