- Deep Fried Cooleeney Cheese with Apple &
Chilli Chutney & Mesclum Salad
- Szechuan Chilli Black Tiger Prawns with Green
Pak Choi
- Roasted Wood Pigeon Breast with Chanterelle
Mushrooms; Juniperberry & Red Wine Reduction
- Mirin & Tamari Glazed Organic Salmon with
Braised Fennel
- Quiche Lorraine with Fine Herb Sauce
|
- Potage St. German with Argan Oil
- Cranberry Sorbet
|
- Baked Cod with Langoustine Jambalaya; Creamy
Saffron Sauce
- “Kara Age” of Dover Sole with
Bones; Sweet Potato Chips; Spicy Ume Sauce
- Maple Roasted Mallard Duck with Black Pudding
Spring Roll; Black Sesame Seed & Grand Marnier
Sauce
- Grilled Fillet of Slaney Valley Beef with
Sautéed Wild Mushrooms; Sauce Perigourdine
- Loin of Venison with Morels & Artichoke
Ragoût; Poivre Vert
|
- New York Cheese Cake with Strawberry Sauce
- Rich Amaretto Dark Chocolate Marquise with
White Chocolate Shavings
- Bread Butter Pudding with Amarena Cherries;
Canadian Maple Syrup
- Prunes & Kahlua Ice Cream with Fresh Fruit
Garnish
- Irish Farm House Cheese with Crackers &
Melba Toast
|
- Selection of Coffee / Tea
- Petits Fours
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