Dinner Menu

Inclusive Menu €65 per person
Wine Pairings €45pp

Oyster, Horseradish and Roe

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Canapes

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Warm Breads and House Butters

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Roasted Foie, Sunchoke, Linseed, Grape and Winter Truffle

Trout, Radish, Apple and Wasabi

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Fallow, Winter Roots, Red Cabbage and Leek

Sea Bass, Black Salsify, Scallop and Smoked Eel

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Vacherin of Mulled Pear

Gianduja, Heather Honey, Toasted Almond and Espresso

Selection of Irish Cheese and Accompaniments

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Petit Fours

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Truffle

Chefs Tasting Menu:

11 Courses
€95 per person
Wine Pairings €65

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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