ALLERGENS

Lunch

Starters

Caramelized Cauliflower Soup
Girolles, Walnut Oil

( )

À La Carte

APPETISERS

Ravioli of Blue Lobster
Lobster Coconut Cream, Toasted Almond
Split Curry Dressing

(1, 2, 3, 8)

Roast Castletownbere Scallops
Green Apple and Sumac
Jalapeños Scallion Butter

(7, 14)

Croquette of Suckling Pig
Fried Quail Egg, Foie Gras, Pancetta,
Red Pepper Mostarda

(1, 3, 4, 5, 12)

Pan Roast Duck Foie Gras
Pineapple, Dark Rum Caramel, Tonka

(12)

Blue Fin Tuna Tartare
Koshihikari Rice, Ponzu Yuzu Sauce

(1, 4, 11)

VEGETARIAN

Smoked Aubergine Tortellini
Roast Violet Artichoke
Barigoule Mint Emulsion

(1, 3, 7)

Heritage Tomato Salad
Burrata, Fennel Pollen,
Herbs and Flowers

(7)

FISH

Native Blue Lobster Tail
“Satay” Cauliflower and Coconut
Citrus Lobster Velouté
(Supplement €30)

(4, 7)

Wild Kilmore Quay Turbot
Toasted Nori, Samphire
Smoked Dashi Butter

(4, 7)

MEAT

Wicklow Sika Deer
Loin in Pancetta, Braised Shank
Red Wine, Sweet Onion and Clove

(7)

Castledermot Lamb Loin “Au Poivre”
Padron, Piquillos, Chipotle
Charred Aubergine Caviar

(1, 7, 12)

Fillet of Irish Beef and Roast Foie Gras
Madeira and Truffle Jus

(7, 11, 12)

Lacquered Barbarie Duckling
Marinated Radish, Grapefruit and Yuzu
Indian Lime Pickle

(7, 12)

DESSERTS

Grand Cru Coeur De Guanaja Chocolate Tart
Bourbon Vanilla Ice Cream

(1, 3, 7, 8)

Chartreuse Soufflé
Bergamot Custard

(1, 3, 7, 12)

Baba Flambé
Your Choice of Rum
With Vanilla Chantilly

(1, 3, 7, 12)

Brillat-Savarin Cheesecake
Hibiscus, Tulameen Raspberry

(1, 3, 7)

Selection of breads

(1, 7, 8)

AOP Isigny butter

(7)

Petits Fours

(1, 3, 5, 7, 8)