Tonight’s State Dinner Menu
Rib of Slaney Valley Beef, ox cheek and tongue with smoked champ potato and fried spring cabbage, new season broad beans and carrots with pickled and wild garlic leaf.
Cured salmon with Burren smoked salmon cream and lemon balm jelly, horseradish and wild watercress, Kilkenny organic cold pressed rapeseed oil
Carrageen set West Cork cream with Meath strawberries, fresh yoghurt mousse and soda bread sugar biscuits, Irish apple balsamic vinegar meringue
Irish Cheese Plate
Tea and Coffee
Château de Fieuzal, 2005, Graves Pessac-Léognan
Château Lynch-Bages, 1998, Pauillac
Flaming sambucas (optional).