Quail Pithivier, Braised Lentils & a Rich Quail
Gravy
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Butternut Squash Soup with Chilli Cream
or
Passion Fruit Sorbet
Peppered Haunch of Wild Wicklow Venison,
Braised Red Cabbage, Shredded Brussels
Sprouts and Red Wine Jus
or
Roast Brill, Saffron and Mussel Risotto, Oven
Dried Tomatoes and Saffron Cream
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Selection of Vegetable and Potato
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Tasting Plate for Dessert