4 courses, Tea, Coffee & Banquet House wine
Menu Price is determined by Main Course chosen
Smoked Chicken and Wild Mushrooms
Hot baked filo parcel of Smoked Chicken, Wild Mushrooms, Mature Cheddar Cheese & whole grain Mustard dressing
Duck Confit Terrine Slow cooked Duck with a Fig & Red Onion Marmalade
Gravlax of Irish Salmon Vodka & Lime cured with Cucumber Salad
Marinated Grilled Vegetables with shaved Parmesan and Rocket Pesto
Goats Cheese Croustade Local Cheese with Roasted red Pimento, Pine nuts & Balsamic
Smoked Haddock Parcel finished with Lemon, Onion & Capers
Warm Chicken and Cherry Tomato Tartlet with Garlic, Wine & Cream
Pan Seared Fillet of Irish Beef
Served with Mustard mashed Potatoes & caramelized Shallots
Roast Rack of Lamb Boulangere Potatoes, slow cooked Tomatoes with Rosemary & Garlic
Roasted Salmon accompanied by Baby spinach, Onion & Tarragon butter sauce
Seared fillet of Sea Bass with Fennel, Pear, Capers & Coriander butter
Roasted fillet of Pork with sautéed smoked Bacon & Cabbage and a rich Cider cream
Pan fried Chicken with wild Mushroom & root Vegetable stuffing and Port Jus
Carrot and Orange soup with Coriander
Roasted Plum Tomato with fresh Basil
Curried Parsnip Soup with Pear
Courgette and Herbs with Lemon cream
Clam and Seafood Chowder
Wild Mushroom Soup with Thyme
Ricotta and Spinach Strudel With Mixed Salad of Marinated Tomato, Fennel & Parmesan
Caramelized Onion Tartlet With Glazed Goats Cheese, Marinated Vegetables & Chive Beurre Blanc
Leek and wild Mushroom Choux Bun & Hot Red Cabbage
Ravioli Filled with Sun Dried Tomato
in a White Wine & Gorgonzola Cream with Toasted Pine Nuts
Sweet Potato, Red Pepper and Crème Fraiche
Encased in Filo Pastry
Served with Tea & Coffee
Apple & Cinnamon Pie with Vanilla Bean Anglaise
Brambly Apple & Wild Berry Crumble Honey Comb Ice Cream
Pear and Almond Tart Butter Scotch Sauce
Strawberry Shortcake Sweet Berry Cream
Rich Dark Chocolate Mousse Fruit sorbet
Seasonal Fruit Platter Passion Fruit Glaze
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