To Start
Foie Gras and Partridge Terrine with Pear William
(served with Warm Brioche)
Sauteed Dublin Bay Prawns with Prawn Bisque and Truffle Sabayon
Roast Quail, Savoy Cabbage, Tatin of Shallot, Thyme Sauce
To Follow
Fillet of Wild Atlantic Turbot with Braised White Onion,
Early Spring Vegetables, Lightly Smoked Noilly Prat Sauce
Magret of Duck with Mushroom Mousse, Fondant Potato,
Wild Morel Mushroom Sauce
Wicklow Fallow Deer with Potato Mousseline
Bitter Endive, Opera Chocolate Sauce
To Finish
Selection of French and Irish Cheeses with Walnut,
Apples and Grapes
Apple Tarte Tatin with Butterscotch Icecream
and Butterscotch Sauce
Blood Orange Soufflé with Blood Orange Sorbet
Valrhona Chocolate Tart, Fresh Raspberries