CUAN MENU
AMUSE BOUCHE
TO START
FOIE GRAS ROYALE, CRINNAGHTAUN APPLE JELLY, CRISPY CHICKEN SKIN, PICKLED APPLE
BRANDADE OF COD, sweet tender stem cauliflower, SMOKED HARTY'S OYSTER, SWEET PICKLED CUCUMBER, CLAM VINAIGRETTE
PICKLED MACKEREL, DASHI POTATOES, PEARL RELISH, CHARRED SHALLOT, SMOKED HERRING ROE
FREE RANGE DUCK CONSOMMÉ, WILD MUSHROOM AND RED CABBAGE SOUR KRAUT DUMPLING, SUMMER GREEN VEGETABLES, SMOKED DUCK FAT
Middle course
TO FOLLOW
comeragh mountain duck breast, spiced butternut squash puree with asian pickled shallots deep fried, beetroot gel, irish baby leek, garlic jus
wild caught stone bass, baby fennel, pepper confit, courgette ribbons and baby aubergine lemongrass cream, salsa verde, scallop dust
braised angus beef cheek, pressed short rib and poached tongue, cep mushroom purée, home grown rainbow carrot, celeriac, jus braisage
turbot fillet, roast girolle mushrooms, sea vegetable panache, black truffle, almonds, champagne foam
TO FINISH
CREMÉ SOUFFLÉ, CITRUS FRUITS, GINGER ICE CREAM