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