Entrances

 

Charolais beef tataki with satay sauce,

Grilled oyster mushrooms, yakitori sauce

 

A dozen Burgundy snails in parsley sauce

 

The Autumn Tart

Candied pears, sweet potato and black pudding

 

Gravlax-style trout fillet,

Radishes in vinaigrette, fennel

 

 

Dishes

 

Crispy sweetbreads, potato pancakes, black trumpet mushrooms

Port wine sauce

Supplement €5

 

Stuffed Pak Choi with scallops from our coast,

Lightly creamed yuzu stock

 

Duck breast, Jack Be Little squash stuffed with vegetables, Bigarade sauce