An homage to the triumphs of this Dublin restaurant & its Michelin star winning co-owner, Ross Lewis. Chapter One has grown from humble beginnings with a sense of integrity, warmth, & Irish spirit, but not a single compromise on quality.

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BREAD

Brown Soda Bread   page 263

sea salt & whipped butter   4

APPETIZERS

Feta Cheese Mousse +   page 18

salt baked beet, caper purée, horseradish, red onion relish, pickled cucumber   14      

Cured Salmon +   page 47

smoked salmon cream, lemon jelly, watercress purée, pickled shallots   16      

Carpaccio of Spiced Beef +   page 90

creamed shallots & horseradish, aged gouda, shaved radish, Pickled Oyster Mushrooms (page 282), watercress, apple balsamic cream   18

SOUP

Spiced Chestnut Soup +   page 15

game stock, hazelnut cream, truffle oil, fried mushroom   7/12     

ENTRÉES

Stuffed Rabbit   page 130

prosciutto farce, bacon-wrapped, carrot-brown butter purée, carrot oil, Roasted Carrots (page 284), Rabbit Jus (page 280), chicken liver mousse   29         

Turbot +   page 166

citrus salt, broccoli purée, fried polenta, crab & yuzu dressing, broccolini, Dill Oil (page 281)   38 

Braised Short Rib +   page 78

macaroni with Parmesan Cream (page 283), celeriac purée, wine & herb broth, duck fat root vegetables, watercress   38         

Scallops*   page 89

butternut squash purée, bacon cream, white bean & clam stew, basil oil, Pickled Squash (page 282)   45      

DESSERT

Caramelized Apple & Molasses Sponge   page 219

molasses cream, spiced pumpkin ice cream   10