My husband and I had plans to have dinner at
Mourne Seafood Bar this evening, but when we arrived, we were told that there were no available bookings, so we went back to our hotel,
The Fitzwilliam Hotel, and had dinner in the hotel restaurant.
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starter: local Irish goat cheese, carpaccio and heritage beets,
pickled oyster mushrooms |
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entree: smoked Donegal haddock with sautéed new potatoes,
baby spinach, and Rockefeller garnish |
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| side order: creamed cabbage and bacon |
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dessert: strawberry and elderflower tart, crème patisserie
raspberry and gin sorbet |
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