Sample menus

(subject to change)

Starters:

Chicken Liver Terrine
With Apricot Chutney and savoury crackers

Shredded Smoked Chicken
With Bean sprout salad and Mildly Spiced Peanut Sauce

Terrine of Duck Foie Gras
With Fig Chutney and mixed leaves

Venison Terrine
With dressed leaves & port dressing

Chilled Smoked Salmon
With baby Shrimps and Lime Dressing

Japenese Style Cured Salmon
With nori rice rolls and pickled ginger

Chilled Tomato, Baby Mozzarella and Basil salad( Seasonal)
With mixed leaves

Traditional Caesar Salad
Cos Lettuce, croutons and smoked bacon and parmesan in a creamy garlic dressing

Parma Ham with a Rocket Tapenade
With mixed leaves, Parmesan shavings and lemon wedges

Warm Caramelised Onion Tart
With herbs and salad leaves

Warm Goats Cheese and Herb Crostini
With dressed Mixed leaves

Green Asparagus
With Parmesan Shavings, Truffle Oil & White Balsamic vinaigrette

Soup:

Snow Pea with a Hint of Chilli
A veloute of snow peas scented with chilli

Roast Tomato & Basil Pesto
Rich tomato soup, with our own Basil Pesto

Smoked Chicken & Wild Mushroom Soup
Creamy soup finished with julienne of wild mushrooms

Cream of Leek and Potato
The old favourite!

Cream of Carrot & Coriander Soup
Another old favourite!

Gazpacho
With all trimmings

Wild Mushroom with Port and Tarragon

Cream of curried Parsnip
Finished with crème fraiche

Cream of Broccoli and Hazelnut


Sorbets:
Pink Grapefruit

Lemon

Mandarin

Main Course:

Char grilled Chicken Breast
With Lime, Chilli & Coriander Cream

Pan Fried Chicken Fillet
Served with Smoked Bacon & Chive Gravy

A blackened Cajun Salmon fillet With a Citrus Labne
Seared salmon with Cajun spices served with a citrus yoghurt sauce

Confit Leg of Barbary Duck
With Wild Mushroom & Tarragon Sauce

Baked Fillet of Chilean Sea bass
With Semi Sun dried Tomato's & black Olive Tapenade

Club Cut Roast Sirloin of Beef
With a Shallot & Pepper Cream - 8oz

Roast Beef Fillet
With a Shallot and Pepper Cream
Or with a Red Wine Jus
6oz (€3 Supplement)

Roast Rack of Lamb
With Herb Crust & Rosemary Jus ( €3 Supplement)

Baked Fillet of Chilean Seabass
With Herb Grain & Mustard Cream

Poached Salmon Fillet
With Mussel Parsley & White Cream

Baked Fillet of Chilean Seabass
With Herb Grain & Mustard Cream

Vegetarian Options:

Roast Stuffed Peppers
With Cherry Tomatoes, black olives, basil and feta cheese

Filo Basket filled with Seared Vegetables
In soya sauce and Five Spice

Most main courses are served on a bed of julienne vegetables.
Baby boiled Potatoes and sautéed Potatoes with onions are served in bowls on the tables

Dessert:


Traditional Creme Brulee
With Vanilla Cream

Individual Glazed Lemon Tart
With Sweet Roast Pear Cream

Chocolate Duo Terrine
Dark and white chocolate mousse

Individual Baked Chocolate Tart
With Vanilla Cream

Bread and Butter Pudding
With Chocolate Buttons Served with vanilla custard

Dark Chocolate Mousse
With Honeycomb Ice Cream

Warm Rhubarb and Blackberry Crumble
Served with Vanilla Ice-cream

Tiramisu
Old School!

Meringue Nest
With Cream & Strawberries (Seasonal)