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

Traditional Style Gravalax
With dill, fennel, brandy & lemon

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

Smoked Chicken Caesar Salad
Cos Lettuce, croutons and smoked chicken in a creamy garlic dressing

Parma Ham with a Rocket Tapenade
With mixed leaves & Parmesan Shavings

Warm Caramelised Onion Tart
With herbs and salad leaves

Warm Goats Cheese and Herb Crostini
With dressed Mixed leaves

Fresh 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 & Cardamom Soup
Lightly Spiced Soup finished with coriander cream

Butternut Squash Soup with Sage
Finished with cream & pumpkin seeds

Wild Mushroom Soup
With Fresh Tarragon & Cream

Cream of Parsnip & Rosemary
Sweet Parsnip Soup with our own rosemary

Cream of Broccoli and Hazelnut Soup

Sorbets:

Pink Grapefruit

Lemon

Lime

Raspberry

Main Course:

Char grilled Chicken Breast
With Lime, Chilli & Coriander Cream

Roast Cornfed Chicken Breast
Served with Lemon, Thyme & Roast Garlic Jus

Confit Leg of Barbary Duck
With Wild Mushroom & Tarragon Sauce

Red Snapper
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 Seabass Fillet
With Prawn & Fennel Butter

Poached Salmon Fillet
With Garden Herb & White Wine Cream

Loin of Pork
With Grain Mustard & Parsley Sauce

Vegetarian Options:

Spinach & Ricotta Tortelloni
With Basil Pesto and Toasted Pine Nuts

Ravioli with Walnut and Gorgonzola
With Purple Sage Cream Sauce

Baked Ratatouille and Goats Cheese Tart
With Tomato Sauce

Vegetable Spring Rolls
With Chilli Soy Sauce

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

Our Breads are freshly made each morning in our own kitchen

The herbs we use are always fresh and are picked from our own walled kitchen garden

Dessert:

All desserts are home made in our own kitchen by our in house pastry chef

Dark Chocolate Mousse
With Honeycomb Ice Cream served in dark chocolate cup

Caramelised Orange Panacotta
With Citrus Mascarpone

Apple Bakewell Tart
Caramelised Apple Tart with Madagascar Vanilla Ice 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
Delicious light Mousse with Espresso coffee soaked boudoir biscuits

Meringue Nest
With Cream & Strawberries( Seasonal only)

Castle Durrow Dessert Plate ( €3 Supplement per person)