STARTERS

Terrrine of Chicken Wrapped in Bacon Served with Seasonal Leaves

Freshly Homemade Soup of the Day

Confit of Duck Leg with Egg Noodles Served with a Rasberry Balsamic dressing

Warm Roulade of Salmon & Prawn Served on Saffron Cream

Salad of Crab Claws Saute in White Wine & Lemon Sauce

Platter of Mixed Fruits Served with a Citrus Sorbet

MAIN COURSE

Braised Shank of Lamb with a Rich Rosemary & garlic Jus

Supreme of Chicken Carved onto an Oyster & Button Mushroom Cream

Spinach & Ricotta Tortillini in a Parmesan & Sundried tomato Sauce

12oz Sirloin Steak with a Cracked Pepper & Brandy Cream

Veal Sirloin on a Bushmills Whiskey Sauce with Crispy Leek

Medallions of Monk Fish on a Plum Tomato & Saffron Stew

Panfried Whole Dover Sole with capers,Lemon & A Tarragon Butter Sauce

SWEETS

Individual Pear and Almond Tart with a Fruit Puree

Sticky Toffee Pudding with a Warm Brandy Cream Sauce

Orange & Lemon Cheese Cake with a Compote of Berries

Warm Bread & Butter Pudding on a Vanilla Scented Cream

Selection of Homemade Ice-Creams

Selection of Irish Cheeses