MENU A

Home Made Duck Spring Roll

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Fresh Creamed Vegetable Soup
With Rustic Croutes

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Breast of Cornfed Chicken stuffed
with Sundried Tomato & ricotta cheese

Fresh Seasonal Vegetables & Potatoes

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Cream Filled Profiteroles
with Warm Belgian Chocolate Sauce

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Freshly Brewed Coffee or Tea

After Dinner Mints

MENU B

Terrine of Tipperary Black Pudding
with Caramelised Apple & Calvados Jus

or

Crisp Tempura Prawns W/Wasabi Mayo & Pineapple, Mango Chili Salsa  

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Butternut Squash Soup with Corrainder & Pimento

or

Atlantic Seafood Chowder

or

Pink Grapefruit Sorbet

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Roast Sirloin of Prime Irish Beef
with Champ Mash & Red Wine Reduction

or

Ovenbaked Fillet of Atlantic Seatrout
Fresh Seasonal Vegetables & Potatoes

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Red Berry Meringue Roulade

or

Chocolate & Orange Fondant 
with Warm Chocolate Sauce

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Freshly Brewed Coffee or Tea

Homemade Petits-Fours Selection

MENU C

Shredded Duck Salad
with Lamb’s Leaf Lettuce,
Purple Onion Jam & Balsamic Dressing

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Chicken & Sweetcorn Chowder

or

Gin & Tonic Sorbet

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Rack of Pistachio Crusted Connemara Lamb
with Wholegrain Mash & Mint Pesto
Demi Glace

or

Poached Seabass
with Roasted Fennel,
Leek & Peppercorn Cream

Fresh Seasonal Vegetables & Potatoes

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Fresh Strawberries & Cream

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Freshly Brewed Coffee or Tea

Selection of Homemade Petits-Fours