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dining room

‘What’s Gaelic for haute cuisine? Just ask the folks at Kilgraney House where new dishes like seaweed-wrapped salmon with crab mousse replaces old-fashioned cooking'

Anya Von Bremzen, The Great Irish Food Revolution, Travel and Leisure Magazine


Foie Gras Custard with Pea Purée
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Garden Beetroot with Knockdrinna Cheese
baby leaf salad
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Butternut Squash Soup
with a nutmeg crème fraîche
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Geranium Leaf Sorbet
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Tranche of Hake with a Herb Crust
tomato fondue and mushroom duxelles
white wine and grain mustard sauce
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Apple Cider Jelly
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Chocolate Mousse Cake
with spiced pears