- Glavat Lacks with Crayfish Salad; Honey Dijon
Mustard Sauce
- Vine Tomato Terrine with Buffalo Mozzarella
Cheese; First Cold Pressed;
- Extra Virgin Olive Oil & 12 Years Old
Balsamic Vinegar
- Confit of Rabbit Leg with Five Beans Ragoût
& Braised Cabbage
- Spinakopita with Spinach & Goats Feta
Cheese; Red Onion Chutney;
- Winter Mixed Salad
- Risotto con Carciofini e Prosciutto by Cipriani
(Harry’s Bar-Venice)
|
- Caramelised Spanish Onion Soup Gratinée
- Cranberry Sorbet with Ginger Ale Syrup
|
- Cajun Spiced Mahi Mahi with Yellow Corn Polenta
Cake; Lemongrass Sauce
- Paupietto of Dover Sole with Organic Salmon
Mousse; Green Pak Choi; Sauce Beurre Bercy
- Galantine of Barbary Duck with Roasted Chestnuts
& Cous Cous with Orange- Grand Marnier Sauce
- Wicklow Venison Steak with Sautéed
Woodland Mushrooms & Roasted Pine Nuts;
Juniper Berry & Black Pepper Sauce
- Loin of Slaney Valley Lamb with Spicy Sausage
& Barley Pilaff; Thyme Jus
|
- Christmas Pudding with Brandy Butter &
Crème Anglaise
- Apple Crumble with Apple & Calvados Sorbet
- Bread & Butter Pudding with Morello Cherries
& Canadian Maple Syrup
- Pear Williams Soup with Semi-Bitter Chocolate
Mousse
- Irish Farm House Cheese with Crackers &
Melba Toast
|
- Freshly Brewed Coffee / Selection of Tea &
Petit Fours
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