Copia Green, Limerick’s award-winning sustainable eatery, will celebrate it's first year in business. To mark the occasion the restaurant is launching it's very first dinner menu, which will be available from Saturday 28th September onwards on Friday and Saturday nights from 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 Euro-toques National Craft Award winner 2019, 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 (a healthier alternative to cow’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 herby yoghurt and pickled cucumber, a 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 ultimate vegan burger from their popular daytime menu.
For those wanting to finish their meal with something sweet and healthy, desserts include the likes of a raw espresso coffee cheesecake, stone fruit pie and vanilla & almond panna cotta - all of which are vegan friendly, gluten-free, dairy-free and refined sugar-free.
As with Copia Green’s current daytime offering, all of the new dinner dishes have been created using Irish, organic, seasonal or sustainable produce - the eatery aims to use 75% organic and Irish produce throughout the year. Their meat is sourced from organic Irish farmers, their fish is sustainably caught and they only use organic Irish eggs and dairy. There is no use of refined oils/sugars/flours, hydrogenated fats, additives or preservatives in any of their dishes and they don’t cook with butter.
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