| First Course
– Soup
- Free Range Chicken Consommé with St.
Tola Goats Cheese Fritter
- Truffle Soup with Coriander “En Croûte”
(€5 supplement)
- Oxtail Soup with Fried Shiitake Mushrooms
- Smoked Vine Tomato with Sweet Pea Quenelle
- Veloute of Sunchokes with Truffle Cream
- Chilled Avocado Soup with Avocado Ice Cream
Second Course – Starter
- Assorted Sushi Plate with Pickled Ginger,
Wasabi & Soy Sauce ( €5.00 Euro supplement)
*
- Duck Foie Gras Terrine with Toasted Brioche;
Pear Relish & Morello Cherries Compote
- Sautéed Duck Foie Gras with Ginger
& Noilly Prat Reduction; Braised Turnip
- Roasted Black Tiger Prawns with Wasabi-Parsnip
Purée; Pernod Reduction
- Home Smoked Quail Stuffed with Bulghar &
Chestnut; Black Pudding & Calvados Jus
- Rabbit leg Confit with Braised Caraway Seeds irish Cabbage;
Grand Marnier Sauce
- Lobster Jamalaya with Lemongrass Cream & Tomato Relish
Third Course – Sorbet
- Mascarpone Cheese with White Zinfandel
- Vine Tomato & Basil
- Coconut, Ginger & Lemongrass
- Pear Williams with Pear Williams Syrup
- White Peach with Tomato Syrup
- Rhubarb & Ginger with Candied Ginger (In Season)
Fourth Course – Entrée
- Fillet of Wild Turbot with Cajun Roasted
Black Tiger Prawns and Butter Beans Ragoût;
Lemongrass Butter **
- Roasted Monkfish with Creamed Potato &
Quinoa; Thai Herb Sauce
- Fillet of Dover Sole Meunière on a
Green Pak Choi with Salmon Caviar; Sauce Meunière
**
- Grilled Dry Aged Sirloin Steak with Herbed Wild Rice Pilaff; Cafe de Paris Butter
- Maple Roasted Corn Fed Duck Breast with mélange
of Woodland Mushrooms; Orange-Cointreau Sauce
- Grilled Fillet of Slaney Valley Beef on a
Wild Rice & Pine Nut Pilaf; Melted Cashel
Blue Cheese; Sauce Perigourdine
- Rack of Slaney Valley Lamb Loin with Aubergine Confit; Rosemary Jus
- Fillet of Veal Medallion with Morel &
Artichoke Ragoût; Marsala Sauce
Fifth Course – Dessert
(Assiette of Dessert in
Three Movements) as follows:
- Poppyseed White Chocolate Mousse in a Chocolate
Cup
- Grand Marnier Parfait with Mix Peel Compote
- Profiterole filled with Cinnamon Ice Cream;
Caramel Sauce
- ************************************************************************
- Caramelised Apple Tart with Apple-Rosemary Ice Cream
- Double Chocolate Mousse with Dark Chocolate
Leaf; Amarena Cherries & Crème Anglaise
- Pistachio Bavaroise with Pistachio Ice Cream
& Pistachio Anglaise
- Japanese Green Tea Mousse with Sweet Adzuki
Beans Quenelle; Green Tea Anglaise
- Ricotta Cheese Cake with Cous Cous & Morello
Cherry Compote
- Pineapple Cheese Cake with Roasted Pineapple Caramelised Pineapple Sauce
Sixth Course
- Freshly Brewed Coffee / Selection of Tea
- Petit Fours
|
