Oct 19th – DILLISK BROTH

Braised Wiclow lamb in a Dillisk Broth, McNallys heirloom carrots, Russian red kale and a sorrel, celery salsa verde

OR

Camomile infused beets in a dillisk and black garlic broth, McNallys heirloom carrots, Russian red kale and a sorrel, celery Salsa verde

with a selection of fresh bread and butters

 

Country Sourdough with cultured butter.

Sesame Sourdough with barley miso butter

Seeded Spelt Sourdough with burnt butter