Menu

Dinner Menu

Inclusive Menu €65 per person
Wine Pairings €45pp

Oyster, Horseradish and Roe

Canapes

Warm Breads and House Butters

Roasted Foie, Sunchoke, Linseed, Grape and Winter Truffle

Or

Pollock, Dressed Crab, Soft Egg and Dill

     Duck, Beetroot, Brassica and Black Pepper

Or

Sea Bass, Salsify, Scallop and Smoked Eel

Vacherin of Forced Yorkshire Rhubarb

Or

Blood Orange, Dark Chocolate and Pecan

Or

Selection of Irish Cheese and Accompaniments

Petit Fours

Truffle



Chefs Tasting Menu:

11 Courses
€95 per person
Wine Pairings €65

Oyster
Canapes
Bread,
Starter
Fish
Meat
Cheese
Pre Dessert
Dessert
Petit Fours
Truffle


Sample Sunday Lunch Menu

€42 per person

Amuse Bouche

Foie Gras Chantilly, Sunchoke and Green Grape

To Start:
     Scallop, Blood Pudding, Yeasted Cauliflower and Caviar

Pork Liver, Smoked Sausage, Sourdough and Parmesan


To Enjoy:
Local Beef, Winter Roots, Artichoke and Vintage Port

Cod, Brassica, Roasted Field Mushroom and Champagne

 To Finish:
Vacherin of Mulled Pear
Or
Set Cream, Roast Figs, And Winter Berry
Or
Cheese, Crackers, Accompaniments  


At Restaurant Lady Anne we strive to use the best
quality produce we can source both locally and nationally. We are proud to support small independent farmers and artisan producers. We purchase only Irish produce where possible but if we cannot source the product, we need we only use reputable suppliers to source and purchase on our behalf. Our supplier list is as follows:

Beef, Pork and Lamb : Ballon Meats, Co. Carlow
Fish and Seafood: Liam Burke, Co. Waterford
Rose Veal: Kilkenny Rose Veal, Co. Kilkenny
Vegetables and Fruits: Cunninghams, Castlecomer, Co. Kilkenny
Heritage Potatoes: Maria Flynn, BallyMakenny Farm, Co. Louth
Organic Flour: Ballymore Organics, Co. Kildare
Cheese and Dairy: La Rousse Foods, Co. Dublin
Micro Greens: Dave Heffernan, Co. Meath
Oysters: John Ward, Dooncastle Oysters, Co. Galway
Beer: Ger Costello, Co. Kilkenny
Trout: Mags Kirwan, Goatsbridge, Co. Kilkenny

Fallow: Wild Irish Game, Co. Wicklow