JANUARY & FEBRUARY 2018

January dinners will start back again on Wednesday 10th January For the months of January and February we will be doing small plates dinners. The menu will change each week depending on availability of ingredients from suppliers, but it may look a little something like this:

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Categorized as Wednesdays

Dec 13th – SHEPHARDS PIE

overnight braised Westmeath Lamb OR pan fried mushrooms and puy lentil under creamy McNallys organic mash, served with the best of Irish Winter Veg

Dec 6th – FRENCH BISTRO

Traditional French Toulouse sausage and lardons in a herby rich stew with white beans cooked overnight until completely tender. Served with fondant potatoes and McNally’s organic green salad   OR   (not as traditional) French bean stew with white wine braised fennel and wild cepe mushrooms with a crunchy lid of breadcrumb and gruyere. Served… Continue reading Dec 6th – FRENCH BISTRO

Nov 29th – DONBURI

Japanese rice bowls Pork Belly Chashu, pickled daikon, crown prince pumpkin, crispy kale, taberu rayu and sticky rice OR Shiitake mushrooms, pickles, sesame, crown prince pumpkin, crispy kale, taberu rayu and sticky rice

Nov 22nd – IRELAND

A dinner taking inspiration from what our ancestors may have eaten. Irish food pre-potato. . Irish spelt cooked in home brewed amber ale, parsnip, honey, cobnuts and sorrel. Served with a choice of hay baked sweet baby turnip OR slow braised pork in nettle and garlic

Nov 15th – BAO BUNS

Chinese steamed buns with homemade pickles, fresh kimchi and sticky rice and a choice of either seared pork belly or spiced pan fried mushrooms

Nov 8th – MALAYSIA

beef rendang with ikan bilis OR miso and blood orange glazed organic north Dublin pumpkin   . both served with coconut and pandan rice with hot and sour house pickles, seasoned organic egg, sambal chilli + toasted nuts

Nov 1st – SPAGHETTI

Spaghetti marinara classic of spaghetti tossed in a tomato, chilli, garlic and oregano sauce with steamed mussels served with fresh house-baked focaccia OR Spaghettino Spaghetti tossed in blistered cherry tomatoes and fresh basil with lashings of parmesan and Italian olive oil served with fresh house-baked focaccia

Oct 25th – NEPAL

Roast Chicken butter masala served on Jeera rice with aloo tama bodi (traditional Nepalese  soup made with bamboo shoots, potato and black eyed peas) , Mcnally’s pumpkin tarkari, mango and tomato achaar and cucumber raita. OR Grilled Paneer butter masala served on Jeera rice with aloo tama bodi (traditional Nepalese  soup made with bamboo shoots,… Continue reading Oct 25th – NEPAL