Dec 13th – SHEPHARDS PIE
overnight braised Westmeath Lamb
OR
pan fried mushrooms and puy lentil
under creamy McNallys organic mash, served with the best of Irish Winter Veg
Dec 6th – FRENCH BISTRO
Traditional French Toulouse sausage and lardons in a herby rich stew with white beans cooked overnight until completely tender. Served with fondant potatoes and McNally’s organic green salad
OR
(not as traditional) French bean stew with white wine braised fennel and wild cepe mushrooms with a crunchy lid of breadcrumb and gruyere. Served with fondant potatoes and McNally’s organic green salad
Nov 29th – DONBURI
Japanese rice bowls
Pork Belly Chashu, pickled daikon, crown prince pumpkin, crispy kale, taberu rayu and sticky rice
OR
Shiitake mushrooms, pickles, sesame, crown prince pumpkin, crispy kale, taberu rayu and sticky rice
Nov 22nd – IRELAND
A dinner taking inspiration from what our ancestors may have eaten.
Irish food pre-potato.
.
Irish spelt cooked in home brewed amber ale, parsnip, honey, cobnuts and sorrel. Served with a choice of hay baked sweet baby turnip OR slow braised pork in nettle and garlic
Nov 15th – BAO BUNS
Chinese steamed buns with homemade pickles, fresh kimchi and sticky rice and a choice of either
seared pork belly
or
spiced pan fried mushrooms
Nov 8th – MALAYSIA
beef rendang with ikan bilis
OR
miso and blood orange glazed organic north Dublin pumpkin
.
both served with coconut and pandan rice with hot and sour house pickles, seasoned organic egg, sambal chilli + toasted nuts
Nov 1st – SPAGHETTI
Spaghetti marinara
classic of spaghetti tossed in a tomato, chilli, garlic and oregano sauce with steamed mussels
served with fresh house-baked focaccia
OR
Spaghettino
Spaghetti tossed in blistered cherry tomatoes and fresh basil with lashings of parmesan and Italian olive oil
served with fresh house-baked focaccia
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