George v dining room vegetarian Table d’hÔte

Executive Chef: Liam Finnegan | Maître d’: Robert Bowe

STARTERS MAYAN GOLD POTATO Scallion, baby leek, rosemary butter ST TOLA GOAT CHEESE TARTLET Fennel, radish, marjoram ESTATE RICOTTA Estate white asparagus, hazelnut, truffle MIDDLE COURSES GALWAY STRACCIATELLA CHEESE Beetroot, balsamic, granola SMOKED GUBBEEN AGNOLOTTI Onion broth, thyme MAIN COURSES TWICE-BAKED HEGARTY’S CHEESE SOUFFLÉ Sorrel emulsion, Dozio cheese béchamel, garden leaves POTATO GNOCCHI Turnip, nettle, wild garlic RISOTTO Wild mushroom, carrot, sage SIDE DISHES POMME PURÉE CHARRED GARDEN BROCCOLI GARDEN CARROT & PARSLEY PESTO €7.5 Each 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. Please inform a member of our team of any food allergies or intolerances before placing your order. Although we take care in preparing your meal, our kitchens handle all major allergens and we cannot guarantee that any dish is completely allergen‑free.