- Galway Bay Oak Smoked Salmon with Frisee Salad
& Crispy Pastry Baked St. Tola Goats Cheese
in Filo Pastry with Plum Compote
- Black Tiger Prawn Tempura with Pickled Cucumber
& Wasabi-Soy Mayonnaise
- Lamb Wonton with Sesame Seed Hoi-Sin Sauce
and Apple-Celery Salad
- Fricassee of Potato Gnocchi with Morel Mushrooms
and Artichokes; Herb Mousseline
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- Potage St. German
- Guava Sorbet
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- Mirin & Tamari Glazed Atlantic Salmon
with Quinoa Risotto
- Pan Fried Fillet of Halibut with Braised Green
Pak Choi and Noilly Prat-Balsamic Vinegar Reduction
- Grilled Fillet of Slaney Valley Beef with
Wild Rice Pilaff and Melted Cashel Blue Cheese;
Sauce Poivrade
- Honey Roasted Barbary Duck Breast with Orange-Cointreau
Sauce
- Roulade of Pork Tenderloin Stuffed with Prunes
& Apricots; Sauce Madere
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