Starters

Feuillette of Atlantic Seafood in a Lobster & Champagne Sauce
Cornette of Irish Oak Smoked Salmon with a Tangy Horseradish & Caper Potato Salad
Twice Roast Confit of Aylesbury Duck on Braised Red Cabbage with Port Wine Jus
Chilled Seasonal Melon with a selection of Fresh Fruits mascerated in Peach Schnapps
Savoury Chicken & Mushroom Bouchee
Salad of Farm House Egg Mayonnaise
Traditional Caesar Salad of Mixed Leaves with Crisp Croutons & Fresh Parmesan Shavings
Dublin Bay Prawn Cocktail with Brandy Spiked Marie Rose

Soups

Sorbet Course
A selection

Main Courses

Roast Sirloin of Herb Scented Irish Hereford Beef with Shallot & Balsamic Jus
Traditional Roast Stuffed Turkey Breast & Honey Baked Clove Ham with Cranberry Sauce
Supreme of Atlantic Salmon poached in Court Bouillion & served with dill & White Wine Sauce
Baked breast of Chicken with a Fresh Parsley & Potato Stuffing wrapped in crisp Pancetta & served on a light shallot & Port Wine Sauce
Grilled Fillet of Atlantic Sea Bass with Fresh Basil Butter
Roast 1/2 Aromatic Duck with a Toulouse Sausage Farce & Marsala Jus
Roast Leg of Roscommon Lamb with Fresh Herbs Stuffing and Mint Sauce
Prime Fillet of Beef Wellington with Perigourdine Sauce

Above Served with Mélange of Vegetables & Potatoes

Desserts

Warm Bramley Apple Pie with a Hint of Cinnamon served with Fresh Dairy Cream Fresh Fruit Salad & Fresh Cream
Home Baked Pavlova topped with a selection of Fresh Fruits in season with Berry Compote
Bailey’s Irish Cream Liqueur & Belgian Chocolate Chip Cheesecake
Crisp Profiteroles filled with Chantilli Cream & topped with warm Chocolate Sauce
Chefs Warm Chocolate Fondout with Home made Toffee Ice Cream
Hodson Bay Dessert Medley
(3 Desserts from the following list:-Profiterole, Cheese Cake, Fresh Fruit Tarte,
Chocolate cup with Strawberry Mousse, Fresh Fruit Pavlova)

Selection of Irish Farmhouse Cheeses

Freshly Brewed Java Coffee or Indian Tea
Served with Chocolate Mints

Hodson Retreat