Brook Lodge, Macreddin, Saturday, November 10 2012
From our Wild Food Pantry, Air Dried and Smoked Wild Wicklow Venison
A Wild Crab Apple Jelly, Brioche
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From our Wood Smoker, Wild River Nore Salmon,
With Wild Sea Beet Laverbreads, Pickled Wild Marsh Samphire
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An Iced Wild Nettle Tea, Bilberry and Wild Ginned Sloes (Vintage 2011)
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The Fabulous Irish Wild Woodcock, a Wild Leaf Salad,
Wild Alexander Pepper Seeds, Wild Elderberry Dressing
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Slow Cooked Wild Irish Hare, Puff Pastry, Wild Dryads Saddle and Truffle Mash,
Wild Black Morel Sauce
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A Wild Honeysuckle Vanilla Cream Creese, Gingerbread,
Crab Apple, Wild Hedgerow Compote, Wild Blackberry Ice Cream
Wines by Febvre
