Menus for 2018 Spring Food & Wine Dinner

Our Guest Chefs Thomas Kavanaugh and Tim McCarty, along with our culinary team has finished the menus for our annual spring food and wine event! This spring’s event takes place on Friday and Saturday, May 4 and 5 in our Main Lodge. Visit our dining page to learn more. You can register for one or both evenings below.

An Evening of Spanish Tastings, Friday, May 4
7 pm | $55 per person (21 yr+) | RSVP here

Classic Seafood Paella, Paella in “Our Style”

Cheese and Charcuterie
Prawns in Garlic Sauce
Creamy Leek with Manchego
Mushrooms in Sherry Cream
Wild Mussels, Garlic, Beans and Basil
Spicy Meatballs
Catalan Ratatouille
Patatas Bravas with Smoked Paprika Aioli
Chicken Livers, Chorizo, Cider
Seared Duck with Porto, Cherries, Figs and Walnuts
Grilled Bread and Tomato
Pork Cheeks Confit, Apples, Mustard, Red Wine Reduction

An Irish Journey, Saturday, May 5
6 pm | $90 per person (21 yr+) | RSVP here

Irish Cheese and Charcuterie

Crispy Day Boat Scallop

Polenta / Tarragon Hollandaise / Tomato-Cucumber Relish / Chorizo

Hot Smoked Salmon

Shrimp Bisque / Charred Leeks / Celeriac / Broccoli / Pea Puree

Oyster, Potato and Morel  

Quail Egg / Sorrel Puree / Crispy Bacon / Cashel Rye

Irish Pub Salad

Butter Greens / Sweet and Sour Beets / Pickled Beans / Roasted Fingerling Potatoes / Baby Carrots / Cucumber / Cahill Porter Cheese / Tarragon Mustard Vinaigrette

Killian Irish Red Sous Vide Duck Breast

Apple-Ramp Compote / Duck Cracklings

Corned Pork Cheek & Mustard Braised Pork Belly

Creamed Cabbage / Spring Potatoes / Dijon Caviar / Pickled Red Onion / Cornichon

Irish Apple Cake

Softly Whipped Cream / Muscovado Sugar / Candied Apple

 

Ballymaloe Brown Bread, Treacle Bread and Traditional Irish Soda Bread

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