Supper

South-of-The-Border Strata

Balsamic Braised Short Ribs

Ox Cheek and Stout Pie

Grilled Ox Liver with Creamed Mustard Onions

Prawns in tomato and coconut milk

(1)

Sautéed Duck Breasts with Orange-Cranberry Gastrique

White Bean Goulash

Donegal Crab Pie

Mince and Tatties

Oven-Roasted Shrimp, Cauliflower, and Cherry Tomatoes

Poached Salmon with Hollandaise Sauce*

Fettuccine with Spring Vegetables and Cream

(3)

Spare Ribs in Black Bean Sauce

(2)

Ham Hock with Lentils

Mince an’ Tatties

Curried pigeon, tamarind-poached date purée

Breast of pheasant with celeriac & pear purée, hispi cabbage & hazelnut pesto

Wild boar fettuccine

A shooter’s sandwich

(1)

Partridge, red wine, poached pears & chestnut crumble

Roasted partridge, blood purée, baby parsnips with woodruff