Wilde's at the Lodge

Amuse Bouche

• Amuse BoucheEUR 2.00

1st Course

• Pan-Seared Kilmore Scallops

  bramley apple puree, fresh radish, dashi gel, wood sorrel

• Dressed Connemara Crab

  horseradish bavarois, citrus sour cream, watercress veloute

• Cannelloni of Ballyhours Wild Mushroom

  duxelle, sea truffle, mushroom powder & crisp, parmesan foam

• Foie Gras Trifle

  ganache of duck liver, cherry jelly, almond praline, amaretto sorbet, brioche

• Andarl Black Pudding & Galway Langoustine

  grilled langoustine, roast black pudding, pea puree, blood orange gel

2nd Course

Supplement of €6 applies for

• Killary Fjord Mussel Soup

  espresso of mussel veloute, pastry lid

• Chilled Pea Soup

  sheep's milk yoghurt snow, lavender oil

• Smoked Bell Pepper Sorbet

  Black olive soil

3rd Course

• Pan-Roast Turbot

  buttered leeks, wasabi, pepper dillisk beurre blanc, crisp potato

• Butter-Poached Cod

  samphire mayonnaise, charred orange, cucumber gel, kale crisp

• Risotto of Summer Vegetables

  summer truffle, belper knolle cheese

• Crisp Thornhill Duck Breast

  roasted over lavender, confit celeriac, charred peach, toasted hazelnuts, apricot burnt butter

4th Course

• Guinness Ice Cream

  Chocolate mousse, pickled ginger, passion fruit ganache, chocolate soiil

• Strawberry Tart

  strawberry and lime curd, sable biscuit, woodruff mousse, foamy lime sorbet, prosecco gel

• Plum Meringue

  roasted plum compote, plum and hibiscus sponge and consommé, Tahitian vanilla ice cream

Petit Fours

• Petit Fours

Copper Pots on the Side

All €5 each

• Root Vegetables

• Colcannon

• Dad's Chips

• Olive Oil Mash

• Polytunnel Salad