Valentines Menu
For the weekend of Friday 12th, Saturday 13th and Sunday 14th February
A rose and Prosecco upon arrival
€47.50 per person
Starters
Cream of celeriac soup - with truffle
Cold poached and home cured salmon - with fennel and shallots
Grilled oysters – with bacon and spinach (supplement of €5 applies)
Smooth potted liver parfait - blood orange jam, brioche and vanilla leek sauce
Main Course
Pan roast salmon fillet – parsnip and apple puree, fondant potato and herb cream
Flash cooked scallops and Annascaul black pudding - swede gratin and bisque reduction
Game pie – with buttered champ and merlot
Grilled fillet of beef – mushroom 3 ways, port jus and Jerusalem artichoke
Seasonal vegetable and goats curd tart - confit garlic, buttered parsnip puree and crisps with leaf salad
Desserts
Pineapple tasting plate – semi freddo, panna cotta and pudding with coconut
Chocolate and passionfruit tumbler - almonds, crème patisserie
Rhubarb and custard rice pudding – with pistachio and ginger
all served with tea or freshly ground coffee and handmade chocolates
Frankly Buble
Saturday February 13th
