Apr 19th – SPRING

Seared Goatsbridge sea trout with McNally’s organic potatoes and West Cork asparagus in a smoked bacon and lovage broth, topped with beure blanc and parsley

OR

Whole rosat portobello mushrooms in wild garlic butter with McNally’s organic potatoes and West Cork asparagus in a dillisk and herb broth, topped with beure blanc and parsley.

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