Limerick’s Copia Green restaurant is celebrating its first year in business with a brand new dinner menu, which will be available from the 28th September onwards on Friday and Saturday nights, 6pm to 9.30pm.
The dinner menu, like the restaurant’s daytime menus, has been specially designed to cater for all dietary requirements. It consists of a series of small and large plates that support and champion local Irish food producers such as New Leaf Urban Farmers from Ballyneety in Co. Limerick – who provide the restaurant with 100% chemical free seasonal salads and vegetables – and Velvet Cloud natural sheep’s milk yoghurt, handmade by the Flanagan family on their farm in Co. Mayo.
The small plates include dishes like Vietnamese rice paper rolls with Hakurei turnip, Chinese cabbage, pickled pink onions and fresh herbs, served with a sesame dipping sauce; a roast carrot and fennel salad with harissa, lentils, and Velvet Cloud sheep’s milk yoghurt; fresh crab on toast with herb yoghurt and pickled cucumber; grilled duck breast salad with pomegranate, orange, rocket and toasted almonds with a lime & mirin dressing; and coconut & white wine steamed mussels.
Diners will be able to choose from large plates including lamb loin with Velvet Cloud sheep’s milk yoghurt, roast baby beetroot, blackberry sauce and dukkah; sous vide chicken with chickpea pureé, braised leeks, roast carrots and paprika oil; a whole roast cauliflower for two with tahini and zhoug (a Yemeni spicy herb sauce); soft polenta with baby turnips, fresh peas, and Cáis Na Tíre cheese; and Copia Green’s signature Asian-spiced slow roasted Irish lamb burger and vegan burger from the daytime menu.
For those wanting to finish their meal with something sweet and healthy, desserts include the likes of a raw espresso coffee cheezecake, stone fruit pie and vanilla & almond panna cotta – all of which are vegan friendly, gluten free, dairy free and refined sugar free.
Copia Green aims to use 75% organic and Irish produce throughout the year. Meat is sourced from organic Irish farmers, fish is sustainably caught and only organic Irish eggs and dairy is used. There is no use of refined oils/sugars/flours, hydrogenated fats, additives or preservatives in any of the dishes and no butter is used in cooking.