Here's SOME OF OUR MENUS, we are seasonal chefs working with local producers and the we are very much so at the mercy of the seasons. WE'LL UPDATE THEM AS THE EVENTS COME ALONG.

March 5|6|7 2015 April 2|3|4 2015 May 23 2015 June 28 2015 December 9 2015 December 20|21|22 2015 LUPERCALIA February 14 March 30|31|1 June 15|16|17 July 6|7|8

A CELEBRATION OF THE GAME SEASON

bacon jam braised celery

venison tartare, salt baked beets and parsnip

buttermilk fried oysters, wild garlic capers with land cress

smoked trout, pickled mushrooms and honey

rabbit legs , beer mustard, rand wild garlic

roast pigeon with orchard syrup gravy

set custard, blood orange and candied fennel

SPRING HAS SPRUNG

sprouting broccoli, wild garlic capers and young buck

ceviche, amaranth popcorn, rhubarb, greens

grilled oysters with nameco mushrooms

cress malfatti made with homemade buttermilk ricotta with sweet brown butter

black pudding, toasted spelt pearls and egg

honey and toasted barley icecream with chillax jelly

raw milk cheeses, rhubarb,green tomato and whey chutney served with rye crackers

MARKET SPECIAL

beet,celery and horseradish gin cocktail

toonsbridge mozzarella, pickled turnips, chive flowers and gua-kale-mole

silver darlings, wild fennel goat labneh and fresh za'atar

scotch egg with veal sausage meat flax meal crumb

ray wing ceviche, pickle juice, radish powder and rhubarb with rye sourdough toasts

apple fries, caramelised fennel sauce, bubbles cress and popped grains

Intelligent Iced Tea with woodruff sorbet and biscuits

young buck and cavanbert, rhubarb chutney and rye crackers

MIDSUMMER MENU

gin spiked beetroot and currant leaf shrub with trout caviar, fennel aioli on rye biscuit

catch of the day ceviche cooked in rhubarb tigers milk with gooseberries and kohl rabi

scotch curry pickled egg with amber ale mustard and cress

goat tartare with nasturtium and chive flowers, egg yolk on toasted rye fruit loaf

smoked mushrooms with cherries, onions and spicy popped grains

apples, camomile and elderflower

a selection of Irish raw milk cheeses

BEER AND CHEESE DINNER

young buck, pear and sourdough

cauliflower, creeny and cumin

venison, goat bacon, apple and fennel

leeks, mustard, kale and pumpkin

young buck ice-cream, honey and millet

raw milk cheese board, pumpkin marmalade and beet chutney

The 9 Courses

Winter Julep: Teeling Whiskey, Highbank Orcahrd Syrup +Mint tea

Cured meats, beer mustard butter, pickles and toast

Beetroot cured trout, celeriac,Goatsbridge caviar and rye

Whole roast cauliflower, 2 ages of Creeny, cous cous and cauliflower caramel

Game, pumpkin pickle and bread sauce

Pickled mushrooms, simmered veal sausage and goats cheese grits

Black pudding scotch egg and sauerkraut sauce

Orange, honey and cardamom custard tart topped with toast orange meringue

Raw milk cheeseboard, rye crispbreads and pumpkin marmalade

LUPERCALIA

TOONSBRIDGE RICOTTA TORTELLINI IN A SMOKED HONEY BROTH WITH SMOKED SCAMORZA

WHEY PICKLED ROOTS WITH TEMPURA ROOTS AND CELERY SALT

SALT BAKED BEET TARTARE, CURED EGG YOLK IN SAGE OIL ON RYE FRUIT TOAST

GOAT TARTARE, CURED EGG YOLKS IN LAVENDER OIL ON RYE FRUIT TOAST

SALT BAKED BEET TARTARE, CURED EGG YOLK IN SAGE OIL ON RYE FRUIT TOAST

CHOCOLATE CAKE WITH HONEYCOMB AND LAVENDER MERINGUE

A SELECTION OF RAW MILK CHEESES

MARCH

RHUBARB SHRUB + SAFFRON GIN AND TONIC

SOURDOUGH, FERMENTED DOUBLE CREAM AND LEEKS

CEVICHE, RHUBARB TIGERS MILK AND SALT PICKLED PEARS

CHARRED RADISHES, KALE AND APPLE JELLY

PASTA, DASHI AND MUSHROOMS

BEETROOT PICKLED EGGS, WILD GARLIC AIOLI AND CAVIAR

SMOKED GOAT NECK, POPPED GRAINS AND SEAWEED TACOS

RHUBARB SYLLABUB FILL DOUGHNUTS, WHITE MISO SUGAR AND APPLE CRISPS

RAW MILK CHEESE BOARD, CRACKERS AND JELLY

JUNE MENU

BURDOCK BUG + COWSLIP GIN COCKTAIL

RADISH MANY WAYS

ALEXANDER, HAKE + GREENS

CHILLED RYE NOODLES, RAMPS + MUSHROOM

SILVER DARLINGS, RYE, WILD GARLIC

MAGNOLIA SORBET

GOAT BELLY, GOOSEBERRY + 3 YEAR OLD BROWN MISO

GRILLED SUMMER VEGETABLES, FERMENTED DOUBLE CREAM

BUTTERMILK, ELDERFLOWER + RHUBARB

SOFT RAW MILK CHEESE, PICKLED RHUBARB, FENNEL JAM + OAT BISCUITS

Mid-Summer

WHISKEY, BRAMLEY AND SAGE SOUR

GOAT CURD, NASTURTIUM, TROUT SKIN

CURED TROUT, GOOSEBERRY, MUSHROOM AND BRAMLEY APPLE

KALE, PEA AND GOAT

CREENY, CELERIAC AND FERMENTED DOUBLE CREAM

GOAT LABNEH, MUSTARD LEAF, ROSE AND BEETROOT

BILBERRY, GOOSEBERRY AND HONEYSUCKLE

HARD CHEESE, BROWNBREAD CRACKERS AND HONEYS

Gruel Guerrilla

food anywhere. food everywhere.

Here's SOME OF OUR MENUS, we are seasonal chefs working with local producers and the we are very much so at the mercy of the seasons. WE'LL UPDATE THEM AS THE EVENTS COME ALONG.