The Menu:

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Starter

Scallops Baked on the Half Shell 

Cauliflower Crumb Herb Oil

Pink Lobster Dulse Butter

 

Bread 

Charred Focaccia 

Red Sorrel Butter 

 

Main 

Monkfish Medallions in Rhubarb and Razor Clam Vinaigrette 

 Glensallagh Green Shoots Black Garlic

Parsnip Puree

Vincenzo’s Sheep’s Milk Pecorino

 

Dessert 

Buttermilk and Ivy Honey Panna Cotta 

Cardamon Apple

Walnut Parsnip Biscotti 

Mead Gel