• Roasted Carrot, Parsnip & Ginger Soup with Crème Fraîche & Chives
• Caraway Seed Butter Nut Squash Soup with Greek Yoghurt
• Potage St. German (Green Peas) with Espuma of Crème Fraîche
• Caramelised Spanish Onion with Paprika Straw
• Cream of Fennel with Tomato Fondue
• Vichyssoise with Chives (Cold)

Second Course - Starter

• Citrus Cured Organic Salmon with Tiger Prawns, Pink Grapefruit & Avocado Salad
• Home Smoked Margret Duck Breast with Sesame Seed Sushi Rice, Pickled Ginger & Julienne Vegetables
• Spring Rolls of St. Tola Goats Cheese with Plum Compote & Pear Relish; Pomegranate Syrup
• Croquettes of Crabmeat & Sweet Potato Croquettes with Japanese Bread Crumbs; Dijon Mustard Sauce & Pico de Gallo Salsa
• Roasted Rabbit Saddle with Prunes, Diced Black Pudding & Granny Smith Apple; Sauce Diable
• Fricassée of Potato Gnocchi with Morel Mushrooms & Artichokes; Herb Mousseline
• Quiche Cremuse of Sun Dried Tomato, Spanish Onion & Avocado; Sun Dried Vine Tomato Salsa

Third Course - Sorbet

• Passion Fruit with Raspberry Coulis
• Pink Grapefruit with Physalis
• Apple & Rosemary with Calvados
• Black Currant with Ginger Ale
• Guava Fruit with Mango Coulis

Fourth Course – Entreé

• Fillets of Seam Bream on a Crabmeat & Sweet Potato Cake; Sauce Citronelle
• Roulade of Dover Sole with Salmon Mousse & Sushi Nori; Pernod Reduction **
• Pan Seared John Dory with Braised Leeks; Flying Fish Roe & Noilly Prat Reduction **
• Escalope of Organic Salmon with Three Peppers & Quinoa Risotto;Lemongrass Sauce
• Wholw Roasted Suckling Pig Fillet Stuffed with Prunes & Apricot; Granny Smith Apple Purée; Madeira Sauce
• Grilled Fillet of Slaney Valley Beef with Sautéed Woodland Mushrooms; Sauce Poivre Vert
• Grilled Angus Sirloin of Beef with Woodland Mushrooms; Sauce Poivre Vert
• Pan Roasted Supreme of Corn Fed Chicken with Woodland Mushrooms; Truffle Sauce
• Whole Roasted Lamb Loin with Sun Dried Tomato & Pesto; Ratatouille Provençal; Rosemary Jus
• Loin of Irish Rose Veal with Aubergine Confit; Marsala Sauce
• Supreme of Guinea Fowl "Cordon Bleu" with Jambon Cru & Smoked Gubbeen Cheese; Juniper Berry & Dry Gin Sauce

Fifth Course – Dessert

• Mango Parfait with Strawberry Romanoff
• Crème de Menthe Chocolate Marquise with White Chocolate Mousse
• Chilled Lemon Soufflé with Mélange of Fruit & Lemongrass Anglaise
• Red Wine Poached Pear with Pear Ice Cream & Pear Williams Anglaise
• Poppy Seed White Chocolate Mousse with Franjelico; Amaretto Dark Chocolate Sauce
• Japanese Green Tea Ice Cream with Dry Fruit Compote
• Profiteroles filled with Cinnamon Ice Cream; Caramel Sauce
• Tia Maria Dark Chocolate Tart with Mascarpone Sorbet
• Applr Crumble with Kahlua Coffee Carmel Ice cream

Sixth Course

• Freshly Brewed Coffee / Selection of Tea
• Petit Fours