Menu of the month

Richmond House

There isn't a hotter pair of cooks currently at work in an Irish country house than Paul Deevy, of Richmond House, just on the fringes of Cappoquin in West Waterford, and his assistant, Maria Wall, from Youghal. Together, this pair are squeezing out culinary sparks, with food that is a template of flavour, judgement and culture.

That starter cassoulet of mussels and monkfish, for instance, is so subtle and yet so invigorating that it is nothing less than benchmark cooking. The chilled beetroot soup is some sort of borscht heaven, the rack of lamb as good as it gets (Mr Deevy's lamb cookery has always been superlative), the Blackwater salmon is pitch perfect. Regional country cooking doesn't get better than this, quite frankly, and the calm and dignified atmosphere of Richmond House is just the nicest place to enjoy it.

Email: info@richmondhouse.net
Website: www.richmondhouse.net

Dinner Menu

Dinner £32
9th July 2001

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Warm organic salad of smoked duck breast with roast hazelnuts, Parmesan shavings and a light curry dressing

Baked tartlet of local goat's cheese with Mediterranean ragout and spicy tomato salsa

Pan fried fillets of brill with butternut squash and red peppers with warm tartare sauce

Cassoulet of fresh monkfish and Rossmore mussels flavoured with ginger, garlic, chilli, coriander and coconut milk

Half Galia melon Parisienne with fresh fruits

Crispy confit of duck leg on pickled cucumber with a honey and coriander jus

Cream of organic spinach and blue cheese soup

Local Crinnaghtaun apple juice

Mixed organic leaves

Chilled beetroot soup

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Roast rack of west Waterford lamb on creamed Puy lentils, homemade mint jelly and rosemary jus

Grilled local fillet of beef on a fondant potato with roast shallots, Bearnaise sauce and red wine jus

Oven roast breast of chicken marinated in fresh herbs and garlic on basil barley risotto and thyme essence

Pan seared fresh Dunmore East scallops on a bed of fresh pasta tossed in garlic butter with organic asparagus, tomato cream and deep fried Parma ham

Seared supreme of wild Blackwater salmon on fennel risotto, lemon butter sauce

Roast loin of pork caramelised in Dijon mustard and brown sugar on champ potatoes with Port jus and homemade plum chutney

All our main courses are served with a selection of fresh vegetables or organic leaves

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Glazed lemon tart with freshly whipped cream

Vanilla crème brûlée served with sable biscuits

Individual chocolate gateau with chocolate sauce

Fresh summer berry fool served with a chocolate wave

Warm orange pudding and orange sauce

Grand Marnier, vanilla and crème de menthe ice cream served in a tuile basket

Selection of Richmond desserts

Our Selection of Irish farmhouse cheeses served with homemade biscuits

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Choice of teas, freshly brewed coffee, cappuccino or espresso served with homemade petits fours