30 Years

Restaurant Patrick Guilbaud

Appetiser + Fish or Meat €85
Appetiser + Fish or Meat + Dessert €105
Appetiser + Fish + Meat + Dessert €130
4 Course Degustation Menu €90

8 Course Degustation Menu €165
(Entire Party Only)

Starters

  • Croquettes of Suckling Pig,
    Fried Quail Egg, Foie Gras, Pancetta,
    Red Pepper Mostardo 
  • Clogherhead Lobster Ravioli Free Range Egg Pasta, 
    Coated in Coconut Scented Lobster Cream, Toasted Almonds,
    Split Curry Dressing
  • Salad of Smoked Eel,
    Duck Foie Gras, Toasted Sesame, Apple and Hazelnut
  • Red King Crab Cannelloni,
    Pineapple, Pickled Ginger, Baby Herbs, Wasabi Crème Fraiche
  • Pan Roast Duck Foie Gras,
    Pickled Cherries, Smoked Almond, Glebe Brethan “Almond Milk”
  • Roast Castletownbere Scallops,
    Light Garlic Emulsion, Parsley, Pedro Ximenez Reduction
  • Half a Dozen Carlingford Oysters,
    Shallots, Ginger, Oriental Style Dressing, Coriander and Lime Salad

Main Courses

Vegetarian

  • Truffled Ricotta Raviolis,
    Rosemary Beurre Anisette, Garden Pea Veloute and Herbs
  • Light Soup of Maris Piper Potato
    Watercress, Confit Onion, Mint
  • Fine Tart with Fennel Pollen,
    Raw and Marinated Vegetables, Saint Tola Goat's Cheese

 

Fish

  • Poached Annagassan Blue Lobster,
    Butter Radish, Green Apple and Lime Jus  (supplement €20)
  • Braised Atlantic Turbot Fregola Sarda,
    Heritage Carrot, Truffle and Citrus Vinaigrette
  • Fillet of Monkfish Wrapped in Pancetta,
    Salsify, Clam and Hazelnut Jus

Meat

  • Poached and Roast Squab Pigeon,
    Sweet Onion, Nepal Pepper, Spring Greens
  • Loin of Young Farm Rabbit,
    Herbs, Moroccan Lemon, Pea and Chorizo
  • Lacquered Challans Duck,
  • Soya, Star Anise, Yuzu Jam, Salad of Caramelised Legs,
    Marinated Radish, Aigre Doux Dressing (2 persons)
  • Mellow Spiced Wicklow Lamb Fillet
    Aubergine Puree and Pickle, Harissa and Cumin
  • Fillet of Irish Beef and Roast Foie Gras
    Madeira and Truffle Jus
  • Caramelised Veal Sweetbread
    Glazed in Cabernet Sauvignon Vinegar, Carrot and Star Anise,
    Confit Fennel
  • Poached Chicken, Crispy Skin,
    Potato, Grelot Onions, Vin Jaune, Morel Cream

Desserts

  • Assiette of Valrhona Chocolate Desserts
  • Poire William Soufflé ,
    Pear Sorbet, Warm Guanaja Espuma
  • Warm Criollo Chocolate Biscuit,
    Milk Chocolate, Hazelnut Centre, Stout Ice Cream
  • Verrine of Homemade Sorbets
  • Green Apple Parfait,
    Pistachio Ice Cream, Bourbon Vanilla Espuma
  • Roast Spiced Pineapple,
    Pineapple Sorbet, Almond Milk, Lemon Jelly and Pink Praline
  • Contemporary Dark Chocolate Tart,
    Bourbon Vanilla Ice Cream

Cheese

  • Selection of French and Irish Farmhouse €25
  • Selection of Wines to Compliment the Cheese €15
Patrick Guilbaud