FINEST FRESHEST GAME AT THE MERRION HOTEL
September 2004
Following the success of this years 'Summer Seafood Sensation', The Cellar Restaurant at The Merrion Hotel will host the second of their themed food events 'Game Fare', from November 2nd to 16th. During 'Game Fare' a number of delectable game dishes will be available on the dinner A La Carte menu.
Please click here to view a sample menu.
Executive Head Chef Ed Cooney's exquisite game dishes are traditional with a contemporary twist, using only the finest and freshest game available this season. For those who have acquired a special taste for wild game, the dishes will exceed expectations, gratify and inspire.
Cooked with only the finest ingredients, the A La Carte Dinner menu will feature some of the following mouth watering dishes
Pressed Terrine of Woodpigeon and Venison with Apricots, Pistachio Nuts, Sage and Carmelized Fig
Tea Smoked Gresingham Duck Breast with Ruby Grapefruit and Pickled Walnuts
****
Seared Breast of Mallard Duck with Confit Leg, Pommes Roesti, Roast Shallots and an Orange Sauce
Roast Loin of Rabbit with Brussel Sprout Leaves, Salsify, Silverskin Onions and Wild Mushrooms
*****
Iced Nougat Parfait served with Autumn Berries
Trio of Chocolate - Brownie, Chocolate Mousse and White Chocolate Sorbet
A full selection of wines specially chosen by Damian Corr, The Cellar Restaurant Manager will also be available to compliment the game dishes.
The Cellar Restaurant will host 'Game Fare' from November 2nd to 16th inclusively.
Dinner is served from 6.00pm-10.00pm daily.
Reservations for The Cellar Restaurant at The Merrion Hotel can be made by calling
(01) 6030600.
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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