Hors D’Oeuvre
Steamed Sea Fresh Mussels Fragranced with Fresh Ginger and Lime
Salad of Mixed Leaves with Blue Bell Falls Goats Cheese and Basil Oil
Carpaccio of Smoked Magret Goose with a Salmoriglio of Fresh Herbs
Lemon Chilli and Mint Marinated Chicken Salad with Crisp Croutons and Parmesan Cheese
Pan Seared King Scallops with Whole Grain Mustard Beurre Blanc
Chef's Soup of the Day
Fruits de Mer
A Blanquette of Monkfish and Langoustine with a Savoury Rice Pilaff
Pan Seared Fillets of Sea Bass on a Melange of Buttered Greens with Fresh Herb Pesto
Fresh Ballinskelligs Lobster with Maitre d'Hôtel Beurre
Grilled Supreme of Atlantic Salmon with a Toasted Sesame Seed Crust on a Roast Leek & Dill Cream
Vegetarian
North African Fried Brik Filled with Enokitake Mushrooms and Braised Rice
Baked Goats Cheese and Herb Tarte
Golden Fried Onion Bhaji with Tossed Salad and Mint Yoghurt Dressing
Plate Principale
Thyme & Rosemary Scented Rack of Roscommon Lamb on Sage & Onion Stuffing with Traditional Sauce Robert
Grilled Medallions of Irish Fillet Steak on Herb Mash with Shallot and Balsamic Jus
Fillet of Newtownforbes Ostrich Poached in Shiraz with Aromatic Herbs and Served on Spiced Cous Cous with Green Peppercorn Sauce
Baked Breast of Chicken in Crisp Filo Pastry with Sun Blanched Tomato & Smoked Bacon Served with a Tarragon & Chablis Cream
All Main Courses served with Tonight’s Fresh Vegetables and Potatoes or Salad
Desserts- sample selection
Baked pear and vanilla cheesecake with a fruit compote
Steamed apple sponge pudding with a brandy snap basket and toffee ice cream
Home made parfait with butterscotch sauce and an orange tuille biscuit
A rich Austrian chocolate torte with mint chocolate chip ice cream
Passion fruit crème brulee with a shortbread Biscuit
Selection of Irish Cheeses
Steamed Sea Fresh Mussels Fragranced with Fresh Ginger and Lime
Salad of Mixed Leaves with Blue Bell Falls Goats Cheese and Basil Oil
Carpaccio of Smoked Magret Goose with a Salmoriglio of Fresh Herbs
Lemon Chilli and Mint Marinated Chicken Salad with Crisp Croutons and Parmesan Cheese
Pan Seared King Scallops with Whole Grain Mustard Beurre Blanc
Chef's Soup of the Day
Fruits de Mer
A Blanquette of Monkfish and Langoustine with a Savoury Rice Pilaff
Pan Seared Fillets of Sea Bass on a Melange of Buttered Greens with Fresh Herb Pesto
Fresh Ballinskelligs Lobster with Maitre d'Hôtel Beurre
Grilled Supreme of Atlantic Salmon with a Toasted Sesame Seed Crust on a Roast Leek & Dill Cream
Vegetarian
North African Fried Brik Filled with Enokitake Mushrooms and Braised Rice
Baked Goats Cheese and Herb Tarte
Golden Fried Onion Bhaji with Tossed Salad and Mint Yoghurt Dressing
Plate Principale
Thyme & Rosemary Scented Rack of Roscommon Lamb on Sage & Onion Stuffing with Traditional Sauce Robert
Grilled Medallions of Irish Fillet Steak on Herb Mash with Shallot and Balsamic Jus
Fillet of Newtownforbes Ostrich Poached in Shiraz with Aromatic Herbs and Served on Spiced Cous Cous with Green Peppercorn Sauce
Baked Breast of Chicken in Crisp Filo Pastry with Sun Blanched Tomato & Smoked Bacon Served with a Tarragon & Chablis Cream
All Main Courses served with Tonight’s Fresh Vegetables and Potatoes or Salad
Desserts- sample selection
Baked pear and vanilla cheesecake with a fruit compote
Steamed apple sponge pudding with a brandy snap basket and toffee ice cream
Home made parfait with butterscotch sauce and an orange tuille biscuit
A rich Austrian chocolate torte with mint chocolate chip ice cream
Passion fruit crème brulee with a shortbread Biscuit
Selection of Irish Cheeses
