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The Meal Box Menu
April 2nd
The Menu:
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
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