THE NELKEN LINE

 

 

May 31st – TRADITIONAL TUSCAN PORCHETTA

 

traditional Tuscan porchetta served with organic roast potatoes, garlic greens and bitter leaves, salsa verde and confit garlic

OR

for the vegetarians we have a slow cooked capponata to accompany the potatoes, greens, salsa verde and confit garlic

 

a very special dinner for us, celebrating some rare breed tamworth pigs from Westmeath

read more about why we are doing this dinner and where the pigs are coming from HERE

May 24th – JAPAN . AGEDASHI

Crispy fried silken tofu in a tentsuyu broth with steamed sushi rice, pickled vegetables and wakame seaweed, wilted spinach, mustard greens and dashimaki omelette

OR

 

agedashi braised pork on steamed sushi rice, served with pickled vegetables and wakame seaweed, wilted spinach, mustard greens and dashimaki omelette

May 17th – VENEZUELA

Asada Negro –  beef seared with piloncillo (raw cane sugar) and braised overnight with red wine

OR

Hallaquitas de Aji – chili hallaquitas with a coriander mojo served with a plantain and haloumi gratin

both served with avocado and watercress salad

May 10th – BRAZIL

FEIJOADA
traditional brazilian smoked sausage and braised black beans with manioca (cassava flour), steamed rice, shredded cabbage and fresh orange

OR

VEG-OADA
our take on the traditional dish, made with black beans, sweet potato, red pepper and aubergine served with yellow rice, sour cream and brazilian onion vinagrete

May 3rd – RAMEN

tonkotsu pork ramen with fresh noodles, Elmhurst farm greens, pickled egg and rolled pork belly

OR

ginger and fennel ramen with nasu dengaku (miso glazed aubergine), fresh noodles, pickled egg and Elmhurst farm greens

Apr 26th – HARISSA TAGINE

haddock &  fennel harissa tagine

OR

charred leek, fennel & black olive harissa tagine

both served with toasted barley, preserved lemon yoghurt and grilled samphire

 

Apr 19th – SPRING

Seared Goatsbridge sea trout with McNally’s organic potatoes and West Cork asparagus in a smoked bacon and lovage broth, topped with beure blanc and parsley

OR

Whole rosat portobello mushrooms in wild garlic butter with McNally’s organic potatoes and West Cork asparagus in a dillisk and herb broth, topped with beure blanc and parsley.