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Sea Food Chowder |
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Smoked Salmon, Fennel Salad, Tomato, Avocado and Filo Crisp |
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Chicken Liver & Foie Gras Parfait, Fig Chutney, Crisp Raisin and Walnut Bread |
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Beetroot Tarte Fine, Goat Cheese and Red Chard Salad (v) |
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Risotto of Butternut Squash, Sage and Toasted Hazel Nuts |
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Black Pudding and Pork Belly Parcel, Crushed Apples, Young Leaves and Cider Vinaigrette |
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Warm Mackerel "Ceviche", Spinach and Carrot |
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~~~ |
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Mushroom Soup
Or
Lime Sorbet |
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~~~ |
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Pan Fried Trout, Crab Croquette, Creamed Parsley and Leek |
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Roast Monkfish, Ragout of Puy Lentils, Parsnip and Crispy Ham |
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Pan Fried Sea Bass, Glazed Salsify, Carrot, Pomme Maxim and Tarragon |
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Rump of Lamb, Spiced Aubergine Caviar, Roast Garlic and Rosemary |
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Venison from “Dromoland Estate” Braised Red Cabbage, Celeriac and Game Jus |
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Roast Breast of Chicken, Tarte Fine of Mushroom, Shallot and Thyme Jus |
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Veal Entrecote with Endive Tart, Caramelized Onion and Truffle Sauce |
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Fillet of “Irish Hereford” Beef, Sauté ofMushroom, Pearl Onions,
Red Wine Sauce |
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(All Mains Served with Mashed Potato and Fine Green Beans) |
~~~ |
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Poached Red Wine Pear, Cardamon, Crumble and Fromage Blanc Sorbet |
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Cheese Cake, Passion Fruit and White Chocolate, Vanilla Macaroon and Caramel |
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Iced Nougat Parfait, Sunflower Seed Ice Cream, TC Sun Plum Glaze |
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Hot Chocolate Fondant, Salted Caramel Ice Cream, Sauce Anglais |
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Three Irish Artisian Cheese with Crackers and Chutney |
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~~~ |
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