Ceviche of sole marinaded in fresh limes with coriander, green peppers and tomatoes
Thinly sliced air dried Sliabh Luachra beef with fresh figs, Desmond cheese and rocket salad
Noisette of roasted Connemara lamb wrapped in pancetta, served with parsnip purée, sweetened carrots and crispy potatoes
Cleggan crab stuffed fillet of brill with an oyster velouté, sweet potato purée and mange tout pickle
Trio of rich chocolate mousse, banoffee pie, and lemon posset
Unpasteurised Cooleeney cheese plate with home made pistachio and raisin bread, candied pecans and Traas plum jam
