George v Table d’hÔte TO BEGIN ASHFORD CASTLE ROYAL OSSETRA CAVIAR Caspian sea origin 30grams Traditional caviar garnish €250 supplement STARTERS ESTATE RICOTTA €36.5 (V) Estate white asparagus, hazelnut, truffle MAYAN GOLD POTATO €36.5 (V) Scallion, baby leek, rosemary butter CURED ORGANIC SALMON €36.5 Cucumber, elderflower, potato bread, rillettes WILD RABBIT, HAM HOCK & FOIE GRAS TERRINE €38 Milk bread, carrot, pistachio DOONBEG CRAB TARTLET €42 Fennel, kombu, radish ROAST PORK BELLY €42 Smoked bacon, wild garlic, estate black pudding MIDDLE COURSES GALWAY STRACCIATELLA CHEESE €25 (V) Beetroot, balsamic, granola SMOKED GUBBEEN AGNOLOTTI €25 Onion broth, thyme

MAIN COURSES MARTIN JENNINGS BEEF FILLET €65 Beef cheek, foie gras, maitake, tarragon, béarnaise THORNHILL DUCK BREAST €70 Beetroot, scallion TWICE-BAKED HEGARTY’S CHEESE SOUFFLÉ €59 (V) Sorrel emulsion, Dozio cheese béchamel, garden leaves PAN FRIED TURBOT €62 Carrot, sea buckthorn, chicken ROASTED COD €62 Broccoli, mussel, vin juane SLIEVE AUGHTY VENISON €62 Jerusalem artichoke, kale, elderberry, lardo SIDE DISHES POTATO PURÉE CHARRED GARDEN BROCCOLI GARDEN CARROT & PARSLEY PESTO €7.5 Each Executive Head Chef Liam Finnegan Restaurant Manager Robert Bowe 5 Course Table d’Hôte €145 Prices are subject to 15% service charge. We kindly ask gentlemen to honour the elegance of the George V Dining Room by wearing a jacket for dinner. If you require information on the allergen content of our foods, please ask a member of staff and they will be happy to assist you.