Greenes Restaurant in Cork city has launched its new winter season menu, which showcases ingredients from producers in Cork and the surrounding region.
Executive head chef Bryan McCarthy said: “The food and ethos at Greenes is focused on promoting local ingredients as well as on applying innovative techniques in cooking with them. It’s very important to us that we are always working with the fantastic food producers and foragers we have here in Cork to create something special.”
Game season is also highlighted on Greenes’ new menu, which offers a selection of game dishes including Ballinwillin Organic Farm venison from Pat Mulcahy in Mitchelstown with celeriac, preserved elderberry, apple & chocolate; and wild Irish pheasant with vegetables from Richard’s Little Organic Farm in Mallow, pickles, blackberry, chanterelle mushrooms from Ballyhoura Mountain Mushrooms, and lemon thyme.
Diners can also expect dishes such as Union Hall seared wild Irish halibut with Jerusalem artichoke, baby leek, mussel sauce & sea spaghetti with leeks from Kilbrack Organic Farm and sea vegetables foraged by Monica Gonzales, and Killenure Dexter beef served with smoked potato, onion, black cabbage & Ballyhoura Mountain shiitake mushroom jus.
For dessert, diners can choose from tarte fine of apple & almond made with apples from Kilbrack Organic Farm, paired with rare apple ice wine from Killahora Orchards in Glounthaune, served with vanilla ice cream & jersey custard made with milk from Midleton milk producer Dan Ahern.
Greenes' wine list is carefully chosen by manager and sommelier Frank Schiltkamp to accompany the winter menu.