March 2nd – CELERIAC

Whole roasted buttered celeriac with house cured pancetta and toasted walnut in a Gubbeen and camomile broth served with a lardo toast OR Whole roasted buttered celeriac with toasted walnut in a Gubbeen cheese and camomile broth served with McNally’s greens

FEBRUARY 24th – CATALONIA

Suquet Pan seared fish in a tomato, almond and saffron sauce, served with fresh mussels, picada, rouille and tomato toast Romesco Calçots Burnt spring onions with a charred aubergine, almond and pimentón stew, served with a romesco sauce, picada and tomato toast

FEBRUARY 17th – BO KHO

Slow braised short rib of beef in a lemongrass, tomato and ginger sauce
served with a thai basil salad and warm baguette

OR

Seared mushrooms and braised fennel in a lemongrass, tomato and ginger sauce
served with Thai basil salad and warm baguette

FEBRUARY 10th – MATZO

Poached matzo meal dumplings, fragrant chicken bone broth, shredded chicken, purple broccoli, baby carrot and herb salad OR Poached matzo meal dumplings, nage broth, portobello mushroom, purple broccoli, baby carrot and herb salad

Published
Categorized as Wednesdays

FEBRUARY 3rd – CHANKO NABE (SUMO SOUP)

Thick Udon noodles in a kombu dashi and cured ham broth served with pressed pork belly, wilted McNally’s greens and book choi OR Thick udon noodles in a miso broth served with grilled flat cap and enoki mushrooms, wilted greens and book choi

Published
Categorized as Wednesdays