Féasta Bia Dish of the Day Succulent herb crusted & crumbed Wexford rack of lamb with fresh basil, parsley and garlic served with star anise baby carrots, caramelised shallots, crunchy green beans and a choice of creamy mash with a hint of mint or sautéed baby potatoes with a selection of a mint & yoghurt sauce or a port & red wine jus
€19.50 This dish has been designed by our Head Chef Peter Barrett who has selected these simple yet elegant ingredients to create the perfect lamb dish. Wexford Rack of Lamb Thomas Heherhan Galway Baby potatoes & whole potatoes Joy Farm, Murroe Baby carrots, shallots & green beans Dromcollogher Organic College Fresh herbs Sabrina Amodeo’s herb garden
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