Starters

Thinly sliced “Gravad Lax”, Beetroot, Port wine and Horseradish Cream
~~~
Tart Fine of Red Onion and Goat Cheese and Rocket Salad
~~~
Terrine of Chicken and Foie Gras, Pear Chutney, Celeriac and Sakura Cress
~~~
Salad of Tomato and Red Pepper, Black Pepper Lavosh and Buffalo Mozzarella
~~~
Ballontine of Duck, Cep Vinaigrette, Green Beans and Celeriac Puree
~~~
“Sesame” Cured Swordfish, Lemon and Parsley, Puffed Rice and Haricot Verte
~~~
Risotto of Mussel and Chorizo, Parmesan Foam and Chive Oil
~~~
Salmon “Mini” Fish Cake, Shaved Fennel Salad and Ginger Foam

Soup

Pumpkin Ginger Soup, Toasted Pumpkin Seeds
~~~
Celeriac Veloute with Truffle
~~~
Sweet Potato Soup with Rocket Pesto
~~~
Pea and Ham Soup
~~~
Gazpacho with Coriander and Cucumber (Served Cold)
~~~
Leek and Potato Soup, Chive Chantilly
~~~
Lobster and Crab Bisque with Basil Cream
~~~
Roast Red Pepper Soup with Garlic Croutons

Fish Course

Pan fried Sea Bass with Fennel, Tomato Fondue and Saffron Foam
~~~
Roast Fillet of Cod, Red Wine Glazed Onions, Parsley and Oyster Mushroom
~~~
Pine Nut Crusted Salmon, Artichoke, Courgette and Salsa Verde
~~~
Herb Coated Halibut, Aubergine and Mortadella Roulade, Red Pepper and Tapenade
~~~
Roast Fillet of Monkfish, Sauté of Cabbage, Pancetta, Baby Onions and Bordelaise Sauce
~~~
West Cork Turbot, Fondant Potato, Cauliflower, Spinach and Curry Emulsion
~~~
Oven Baked Sea Bream, Puy Lentils, Celeriac, Pickled Pumpkin and Tarragon Sauce
~~~
Pan fried Plaice, Ragout of Mussel and Leek, Chive and Crème Fraiche

Meat Course

Roast Rump of “Slaney Valley” Lamb, Turnip Confit, Banana Shallot and Pommery Mustard Sauce
~~~
Fillet of “Irish Hereford” Beef, Carrot and Cashel Blue, Fondant Potato and Tarragon Jus
~~~
Roast Duck Breast with Spiced Red Cabbage, Celeriac Purée and Port Wine Sauce
~~~
Roast “Hereford Beef” Sirloin with Pithivier of Mushroom and Spinach and Red Wine Jus
~~~
Roast Breast of Corn Fed Chicken, Ratatouille and Pomme Maxim, Tomato Emulsion
~~~
Herb Crusted Veal Cushion with Endive Tart, Caramelized Onion and Truffle Sauce
~~~
Pork Tender Loin, Galette of Belly and Black Pudding, Crushed Apples and Sage Jus
~~~
Roasted Guinea Fowl, Sauté of Shitake Mushroom, Lardons and Pearl Onions, Red Wine Sauce

Dessert Course

Mango Rice with Tahitian Vanilla and Coconut Espuma
~~~
Vanilla Panna Cotta and Strawberry Champagne Consommé
~~~
Chocolate and Raspberry Mousse with Caramel Ice Cream and Puff Pastry
~~~
Passion Fruit Parfait with Ginger Madeleine and Brandy Snap
~~~
White Chocolate Tart, Hazelnut Tuile and Baileys Anglais
~~~
Star Anis and Pear Tarte Tatin, Walnut Ice Cream
~~~
Apricot and Almond “Mess”
~~~
Apple Crumble, Vanilla Ice Cream
~~~
Freshly Brewed Tea and Coffee

Freshly Brewed Tea, Coffee and Petit Fours

Sorbet AS AN ADDITONAL Course

Champagne Sorbet
~~~
Fromage Blanc Sorbet
~~~
Lime Sorbet
~~~
Mandarin Sorbet
~~~
Peach Sorbet
~~~
Cherry Sorbet
~~~
Gin & Pink Grapefruit Sorbet
~~~
Granny Smith Sorbet
~~~