Menu highlights included confit leek sourdough focaccia, burnt celeriac puree with grilled hispi cabbage
and pickled chilli, conchiglioni with caramelised radicchio, taleggio, walnuts and capers, and a candied
anise poached pear with walnut amaretto and creme fraiche to end the meal. With the addition of delicious wine
and cocktails pairings for each meal provided by Manachain Monaghan.