Tongue And Cheek: Literally On The Menu For Tonight’s State Dinner

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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).

The State Dinner (RTE)