Six Course Fine Dining

This morning was a fairly relaxed morning with more exploration of the estate grounds, especially the old gothic lodge and the lake beside the castle. After a light lunch we headed back into town for some shopping and errands. Then in the late afternoon, we went for a beginner horseback riding lesson at the equestrian center on the estate. This was quite fun – the first time really being on horseback for the three of us. We each got paired with a riding horse appropriate for our size, and were led around the estate, just a slow walk on horseback, by one of the equestrian center workers. We walked through the wetlands, forest, path to the old stable mews, and path to the old gothic lodge. The entire lesson lasted about an hour and was very enjoyable – the weather was perfect, the horses gentle and cooperative, and the experience relaxing. 

Immediately following our riding lesson, we quickly changed and went to the fine dining restaurant where we had a reservation for a six course meal. Being a Saturday night, the place was quite busy, with two large groups in, but there were plenty of servers and they gave us very nice treatment, knowing me as a colleague there. I have not been out to fine dine very often, and am used to being on the other side of the kitchen, so this entire experience was a pleasant change. 

Appetizer

Here are the menu items we chose: 

Bread Rolls: tomato and basil, onion, mustard.

Appetizer: Lamb kidney paté with pommes duchesse.

Rabbit Starter

Starters: Sweet Onion Soup with gubbeen cheese crouton; Pan-fried local chicken livers with dried fruit compote, chicken jus, and tarragon vinaigrette; Terrine of Rabbit with wild mushroom, wrapped in cured ham, served with spiced pear chutney, toasted brioche, and pickled girolles; Trio of Goat's Cheese: Rhyfield parfait, gratinated crottin de chavignol, breaded boilie goats cheese, ratatouille chutney, basil pesto, balsamic reduction.

Soup: Coconut Parsnip with paprika oil.
Sorbet: Green Apple.

Duck Entrée

Entrées: Braised Rare Breed Pork Plate - braised pork cheeks and honey glazed belly, warm salad of apple, celery and lentil, black pudding and apple dressing, pork jus; Fish of The Day - pan-fried hake with mashed potatoes and citrus dressing; Roast Loin of Irish Lamb with herb crust, ratatouille, pea purée, and greek yogurt and mint sphere; Roast Breast of Silverhill Duck - gateaux of confit leg, orange marmalade, creamed sweet potato, red currant jus.

Sides: mange tout, parsnip chips, gratin dauphinoise potatoes.

Delice Dessert

Desserts: Hot Chocolate Mousse Soufflé with vanilla ice cream x2; Mojito of Lime Confit - mint and white chocolate ganache, dark rum crumble, lemon sorbet foam; Dark Chocolate and Passionfruit Delice - cannelloni of passion fruit curd, dark chocolate mousse, sponge base, passion fruit emulsion.

Petit Fours: blueberry madeleine, apple marshmallow, white chocolate fudge, nougat, caramel.