After the Christmas and New Year Festivities are over, many chefs feel the need in January to do the creative equivalent of ‘ sweeping clean with a new brush’. Menus get revamped in a big way. Out go traditional Christmas dishes. In come wintry flavours reflecting the produce of this time of year. Satisfying the need we all have, to refuel the inner fire to keep out the cold. In Wexford Town, Greenacres restaurant Head Chef Richie Trappe has completely revamped the A la Carte menu to kick off 2015. Choices reveal some gorgeous and well thought out combos for appetising starters – including fresh Kilmore Crab with Smoked Salmon, and Goat’s cheese with walnuts and honey. Follow up with flavoursome hearty Beef Medallions served with comforting Champ and Peppercorn Cream sauce, or majestic Roast Breast of Goose with Apple and Cranberry Stuffing and Thyme Jus. Game enthusiasts will love the seasonal Wexford Wild Mallard , complimented by Plum and Stilton Tart and Red Wine Jus. These and more are waiting to tempt. Desserts are just as delicious and complete a fine feast in this splendid town centre venue, where great wines are part of the gastronomic experience. New menu runs from now till Valentine’s Day. Click on the Greenacres link then click on menu to browse and salivate! What will you have?