€60.00 per person
Smoked almonds €4.50 / Gordal olives €4.50
Starters
Warm salad of John Stone double fried chilli beef, spring onion, mango and little gem
Whipped St. Tola’s goat cheese, Millhouse organic beets, rhubarb honey mustard vinaigrette
Wild Atlantic pink prawn wontons, carrot and sesame kimchi, peanut and lemongrass satay
Pressed terrine of pheasant and wild mushrooms, celeriac remoulade and cornichon
Seared king scallops, crisp pork belly, sweet soy, lime and sesame (€8 supplement)
Mains
Panfried mascarpone polenta, roast harvest vegetables, pesto and Cáis na Tíre
14-hour treacle braised John Stone beef cheek, smoked potato champ, bordelaise jus
Carved breast of cider brined Irish turkey, cranberry and smoked black pudding sausage, thyme and chestnut jus
Pan fried fillet of cod, chargrilled courgette, tomato, pine nut, golden raisins and olive oil
Seared 10oz John Stone 30-day dry aged Irish sirloin steak, horseradish aioli, buttermilk fried crispy onion, cracked pepper sauce (€10.00 supplement)
All main courses served with baby roast potatoes, hand cut chips and mixed seasonal vegetables
Desserts
Salted caramel donuts, Bailey’s chocolate ganache
Cooleeney camembert, port poached stone fruit, house crackers
The Fatted Calf Christmas pudding, honey chestnut ice-cream
Apple tart tatin, vanilla bean ice-cream
€60.00 per person
Service charge of 10% on tables of 6 or more – please note, all tips, gratuities and service charges are managed by the employees on a basis agreed with all employees
ALLERGENS:
Due to the nature of our small business, we require a minimum of 72 hours’ notice to accommodate for vegan, lactose and all other allergies. All 14 allergens are used openly in our kitchen. A copy of our allergens list is available in a separate document, please ask your server.
Chefs: – Feargal, Fabricio, Luciano, Cleonildo and Danylo