September 2003

As the evenings get shorter and colder, dining at The Cellar Restaurant at The Merrion Hotel is a very special luxury. Starting next month (October), The Merrion will host a series of themed food weeks, the first being 'Game Week'. During the game fair a Table D'Hote menu devoted to game will be available. There will also be a number of delectable game dishes featured on the lunch and dinner A'La Carte menus.

Wild game has a special appeal to those who have discovered their tastes. Devoid of hormone supplements and excess fat, cooked game is full of robust, wild flavours and healthy too! Executive Chef Ed Cooney's exquisite game menus are traditional with a contemporary twist, using only the finest and freshest furred and feathered game available this season.

The A'La Carte Menu will feature some of the following mouth-watering game dishes; Roasted red leg partridge with walnut mashed potatoes, chicory, caramelised onions and wine jus (€22.00), Tea-smoked mallard breast with ruby grapefruit and pickled walnuts (€7.50), Proscuitto wrapped rabbit leg with mustard mash and marjoram jus (€15.00), Pressed wood pigeon and venison terrine with apricots and sage (€8.50) and Seared breast of mallard duck with confit leg, pommes anna and madeira jus (€20.00)

The Table D'Hote Menu will feature the following; Pressed terrine of woodpigeon and venison with apricots and sage, Broth of Quail with wild mushrooms baby leeks and herb dumplings, Seared breast of mallard duck with confit leg, roast shallot, maderia jus and pommes anna followed by Hot apple soufflé with honey comb ice cream, cider anglaise sauce and carmalised apple

A full selection specially chosen by Ernie Whalley from Food and Wine Magazine will be available to compliment the game menu.

The Cellar Restaurant will host 'Game Week' from October 10th to October 19th inclusively. Lunch and dinner prices range from €7.50 to €22.00.

Lunch is served from 12.30pm-2pm and dinner is served from 6.30pm-9.30pm

For further information and reservations please contact The Merrion directly on +353 1 603 0600, facsimile +353 1 603 0700, e-mail or alternatively via the website.

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