Quinoa Pancake with Organic Smoked Salmon with Mesclum Salad; Capers & Citrus Oil

Vine Tomato Tartar with Ardsallagh Goats Cheese, Candied Carrot & Basil Oil

Roasted Sea Scallops with Saffron Cappuccino; Sun Dried Tomato & Rice Crispy

Fricassée of Quail with Pancetta, Butter Beans & Peppers; Herb Cream

Stir Fried Egg Noodles with Truffle, Shiitake, Artichokes & Red Chilli;

 Mirin & Tamari Sauce

“Kara-age” (Deep Fried) of Dover Sole with Yuzu & Plum Dipping Sauce

Mahi Mahi with Celeriac & Leek; Ginger, Lemongrass & Turmeric Sauce

Medallion of Slaney Valley Beef Tenderloin with Woodland Mushroom Ragoût &

Black Sesame Seed Sauce

Roasted Corn Fed Poussin with Morels & Hearts of Palm; Potato Cream &

 Juniper Berry-Red Wine Reduction

Rack of Rabbit Saddle with Roasted Sweet Potato; Lemongrass Scented Marsala Sauce

Pineapple Cheese Cake with Morello Cherry & Crème Anglaise

Tia Maria Dark Chocolate Tart with Mascarpone Sorbet

Kahlua Coffee Caramel Ice Cream with Grand Marnier Parfait

Green Tea Crème Brûlée with Mango Compote