13 APRIL - 14 MAY
 
 
RABBIT RILLETTES
with green salad, radicchio and quince dressing

WILD GARLIC SOUP
with cream cheese on toast

SPICY LAMB PAPPARDELLE 

SEA BASS FILLET
with fish velouté, green peas and beans

TURKEY BREAST
with celery and ginger purée, parsley sauce and crispy Parmesan

RABBIT CONFIT
with Mediterranean vegetabele ragout and fried potato cubes

OX CHEEK IRISH STEW
with polenta and cherry tomato - mint salad

WHITE CHOCOLATE AND GINGER PARFAIT
with lavander foam