Description
TO BEGIN
Summer Pea Risotto Cakes
Crispy, deep-fried risotto cakes with peas and fresh mint, in a panko crust, served with our house-made yuzu mayo
MAIN COURSE
Roast Leg of Wicklow Lamb
Two generous portions sliced and served with
Lamb Jus Gravy
Made with our own lamb and vegetable stock
Garlic and Orange Carrots
Carrots ready-to-roast with orange zest and garlic
New Potatoes
New potatoes ready-to-roast with fresh herb butter
Peas à la Française
Peas and pearl onions braised in stock and white wine, finished with fresh mint
DESSERT
Mini Meringues
With vanilla mascarpone cream and raspberry confit
WINE PAIRING
Guidobono ‘Langhe Nebbiolo’
An approachable style of nebbiolo with supple, smooth tannins and plenty of elegance
