- Citrus Cured Organic Salmon with Poppy Seed
Sushi Rice; Honey Dijon Mustard Sauce
- Ragoût of Eight Beans with Wasabi-Soy
Cream
- Confit of Barbary Duck Breast with Sautéed
Cabbage & Orange Fillets; Cointreau Sauce
- Risotto con Carciofini e Prosciutto (Artichokes
& Prosciutto Ham Risotto)
- Warm Ardsallagh Goats Cheese with Brioche
Crumble; Mesclum Salad & Toasted Sunflower
Seeds; Argan Oil & Verjus Vinaigrette
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- Potage Du Barry with Pickled Plum
- Peppermint Tea Sorbet
|
- Timbale of Organic Salmon Mousse with Black
Tiger Prawns; Basil & Champagne Sauce
- "Tecchiri" of Monkfish with Tobiko
& Julienne Vegetables & Fish Fond
- Grilled Irish Angus Sirloin Steak with Sautéed
Melange of Woodland Mushrooms & Sauce Pili
Pili
- Fine Herb Roasted Pheasant Breast with Garlic-Parsnip
Purée;Cork Dry Gin-Pheasant Stock Reduction
- Medallions of Pork Tenderloin with Red Onion
Confit; Red Wine Reduction & Granny Smith
Apple Relish
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- Sacher Tart with Whipped Cream
- Poppy Seed & Lemon Parfait with Dates
in Rum Syrup
- Pear Williams Soup with Semi-Bitter Chocolate
Mousse
- Creamed Sesame Seed Ice Cream with Green Tea
Syrup
- Irish Farm House Cheese with Crackers &
Melba toast
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- Selection of Coffee / Tea
- Petits Fours
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