STARTERS
- Vol au vents filled with chicken, mushroom and smoked ham filling, sprinkled with fresh parsley.
- North West prawn cocktail with fennel dressing.
- Organic egg mayonnaise
- Fine dice of gala melon with seasonal dressed leaves and a mango coulis.
- Oak smoked salmon with a vegetable citrus salad, smoked salmon mousse on brown bread, dill and caper dressing.
- Smoked Chicken Ceasar Salad, Chicken, lardon of bacon, shallots and ceasar dressing
SOUPS
- Fresh seasonal garden vegetable soup with tomato croutons.
- Potato and leek soup.
- Oven roasted plum tomato and basil cream soup.
- Cream of roasted parsnip and carrot, infused with ginger and lemongrass and curry oil.
MAIN COURSES
- Pan Seared Breast of Chicken Wrapped in Bacon, Dauphinoise Potato, Buttered Green beans and Rosemary jus.
- Pan fried Irish Angus Fillet of beef, braised field mushrooms, caramelized shallot puree, buttered spinach and smoked garlic jus.
- Steamed fillet of prime Donegal salmon with a leek and saffron prawn sauce, finished with fennel oil.
- Traditional turkey and ham with a herb and onion stuffing, served with a thyme gravy.
- Roast Irish Beef served with a savoury gravy, roast potato and Yorkshire pudding.
Selection of Seasonal Vegetables
Choice of potatoes: (choose one)
Creamed potatoes with spring onions.
Buttered steamed new boiled potatoes
Lyonnaise potatoes (sliced with onion & Shallow fried)
VEGETARIAN OPTIONS
- Pasta with a Ratatouille Sauce
- Aubergines filled with a Spiced Ragout
- Penne Pasta with a Wild Mushroom and Cream Sauce
DESSERTS
- Duo of strawberry and vanilla delice served with a raspberry anglaise.
- Passion fruit and orange cheesecake on a biscuit crumb base with a mango coulis.
- Chocolate and mango tart, topped with a chocolate mousse and raspberry coulis.
- Slow oven baked apple crumble with a vanilla anglaise, served with cream Chantilly.
- Lemon meringue pie with a black berry cream mousse
