STARTERS

Homemade Fresh Soup of the Day

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Duck Wing Confit

Served with sauteed cabbage and wild berry coulis

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Chilled Wedges of Honeydew Melon

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Smoked Chicken Salad

Served with a citrus vinaigrette

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Tiger Prawn Salad

Topped with spicy Marie Rose sauce

MAIN COURSE

Oven Baked Rack of Mayo Lamb

With a mustard and herb crust

Served with provencal vegetables and redcurrant glaze

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Panfried Barbary Duck

With a quenelle of herb mash

Roast parsnip and sauce porto

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Mixed Vegetable Curry

Served with boiled rice

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Pan Fried Supreme of Chicken in Golden Breadcrumbs

Served with garlic butter

And savoury rice

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Baked fillet of Cod

Topped with a herb crust

Served with tomato and red onion salsa

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Grilled Monkfish Tail

With a chive butter sauce

And sauteed asparagus

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Oven Roast Fillet of Pork

Served with cranberry and apple confit

And white wine cream sauce

Served with a selection of seasonal vegetables & potatoes

DESSERTS

Pave of Apple Confit

With toffee cream,

And raspberry compote genoise sponge

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Baileys Cheesecake

Served with strawberry coulis and cream

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Fresh Sliced Pineapple

In Coriander infused Syrup

Topped with lime sorbet

And a pistachio glazed nugget glaze

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Selection of Irish and French Cheeses

Specially selected cheeses served with grapes and biscuits

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Chocolate Fondant

Served with ginger parfait

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Assortment of Pastry Chef’s Ice Cream

Three ices are specially made

And served with rum chocolate sauce fresh fruits

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Tea/Coffee