Mar 22nd – DILLISK + SPRING LAMB

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

both served with fresh sourdough and fennel butter

Mar 15th – IRELAND

Aran Islands Cockles and Mussels in a Gubbeen, leek and bacon broth, with smoked spuds and fennel soda bread

OR

Blackened celeriac with crispy polenta gnocchi, cavolo Nero pesto and fennel soda bread

Mar 8th – KENTUCKY BBQ

Smoked brisket with Kentucky Bluegrass pulled pork

OR

Cajun butternut squash burger

both served with rustic chips, traditional slaw and corn on the cob

Mar 1st – GOAN CURRY

. sweet, sour and spicy .
a tomato and tamarind Indian curry with coconut rice, lovage aioli and fennel ghee breads

with your curry you will have a choice of sweet potato and crispy cavolo nero

OR

the freshest fish and mussels we can get from our fishmonger that day

Feb 22nd – N. THAILAND

Laap Khua

Wok fried beef and pork mince in a galangal, lime and chilli paste served with raw vegetables, Asian herbs, crispy shallots and steamed sticky rice served with Thai condiments

OR

Coconut and squash curry served with raw vegetables, Asian herbs, crispy shallots and steamed sticky rice with Thai condiments