Oct 25th – NEPAL

Roast Chicken butter masala served on Jeera rice with aloo tama bodi (traditional Nepalese  soup made with bamboo shoots, potato and black eyed peas) , Mcnally’s pumpkin tarkari, mango and tomato achaar and cucumber raita.

OR

Grilled Paneer butter masala served on Jeera rice with aloo tama bodi (traditional Nepalese  soup made with bamboo shoots, potato and black eyed peas) , Mcnally’s pumpkin tarkari, mango and tomato achaar and cucumber raita.

Oct 18th – CARIBBEAN JERK

With influences from West Africa to Portugal, this meal brings you the hot, sweet and sour flavours of the Caribbean. Choose between jerk goat and vegetable pepperpot stew

both served with coconut rice n peas and pan fried greens.

Oct 11th – RAGU

slow braised organic Corleggy lamb ragu with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad

OR

portobello and shitake mushroom argue with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad

Oct 4th – MEXICO: YUCATAN

Traditional roast pork meat (pigs head and shoulder braised in Mexican spices) wrapped in banana leaf with achiote, lime and oregano served with a stack of fresh corn tortillas, salsas, sour cream, pink onions, avocado, raw vegetables, black beans and crunchy tortillas

OR

Achiote marinated and charcoal grilled courgette served with a stack of fresh corn tortillas, salsas, sour cream, pink onions, avocado, raw vegetables, black beans and crunchy tortillas

Sep 27th – NEPAL

Newari style curry with spiced chickpeas and seasonal vegetable tarkari, mango and tomato achaar (pickles) and aloo paratha (stuffed flatbreads)

choose between:

Lamb Poleko (Nepali smoked leg of lamb)

OR

yoghurt marinated and grilled Paneer

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DINNER + A FILM

SEE OFFER HERE

Sep 20th – IRELAND

celebrating the best of late summer produce and our local organic suppliers

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St Tola goats cheese,  McNallys organic kale and Dunany spelt berry risotto with roasted McNallys summer squash.

with a choice of:

Le Levain sourdough bruschetta with Elmhurst heirloom tomatoes
OR
Fumbally cured Tamworth Lardo toast