----- MAIN COURSE -----
Wild Monkfish on the Bone
Graden carrots, killary mussels, lobster bisque
Fillet of Hereford Prime Beef
bourguinon sauce
Wild Turbot Paupiette
Goatsbridge's trout roe, beurre blanc
Roast Duck Breast
Scotch egg, garden rainbow chard
Glazed Aubergine
brassicas, tempura, garden herb emulsion
----- BALLYNAHINCH CLASSIC TO SHARE -----
Cote de Boeuf
pepper sauce, tenderstem brocolli