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

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *