Happy 60TH Birthday
Martin
Welcome to
The Chef’s Table
At West
The Twelve
"It's all about having fun.
Celebrate food, Celebrate wine,
Celebrate life"
Sauternes, Chateau Les Tuilleres, France 2004
Amuse bouche:
Ernest Soulard Foie gras with samphire, broche crust
Oltrepo Pavese, Pinot Nero, Italy 2007
SCALLOPS/PASSION FRUIT
North Atlantic scallop carpaccio, passion fruit, pickled asparagus and dillisk
Chateauneuf du Pape, Quiot, Cotedu Rhone 2004
HALIBUT / CAMOMILLE
Lightly marinated halibut served with crab Agnolotti and seaweed broth, camomile scent
SEAWEED SORBET
Domaine Templer, Bandol 2002
LAMB / EUCALYPTUS
Lamb loin and braised rib served with bean puree and eucalyptus scent
Amarone, Luigi Righetti, Veneto 2002
CHOCOLATE / AVOCADO
Baiano chocolate ganache and avocado ice cream, lime curd, cocoa crumbs, black treacle
Elysium, Black Muscat, California
PINEAPPLE / SECHUAN
Sweet pineapple Flambé, finished with cracked sechuan pepper and served with vanilla ice cream
FLOWERING ORGANIC TEA
Selected by our local herbalist, it will be served with cardamom crème brulee
To make an enquiry about The Chef’s Table at The Twelve Hotel in Galway, please email