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.