Seated Dinner Menu

Seated Dinner Menu

Baked Filo of Goats Cheese on a Pimento Vinaigrette
Parcel of Irish Oak Smoked Salmon & Thai Spiced Crab with Shredded Cucumber & Lime Crème Fraiche
Yorkshire Pudding with Foie Gras & Red Onion Jus
Smoked Salmon with Wasabi Potato Salad, Frizzled Leeks & Chive Oil
Smoked Chicken & Apple Salad with Chinese Leaf, Sprouts, Sesame Seeds, Lemon & Soy Dressing
Carpaccio of Beef with Parmesan Shavings , Rocket Salad & Shallot Vinaigrette
Tian of Smoked Chicken with Red Onion & Coriander topped with Toasted Nut
Ham Hock Terrine pressed with Cabbage, Carrot & Potato served with a Plum & Ginger Relish
Salmon & Caper Rilette with Dressed Greens & Basil Oil
Mille Feuille of Slow Roast Tomatoes with Roast Garlic, Parmesan Shavings, Pine Nuts & Virgin Olive Oil
Salad of Poached Pear, Roquefort, Rocket, Slow Roast Tomato & Candied Walnuts
Tasting Plate of Irish Seafood, Salmon & Gravadlax Rilette, Atlantic Oysters,Tian of Crab Bavarois with Dublin Bay Prawn with Guinness Bread
Marinated Loin of Rare Tuna with a Modern Nicoise Style Salad
Rilette of Duck Confit with a Cinnamon Spiced Pear Relish & Serrano Ham Crisp


Main Courses
Peppered Duck Breast with Wild Mushroom Risotto Cakes
Roast Fillet of Beef with Port –glazed Shallots, Sweet Potato & Aubergine Caponata
Ballontine & Roast Supreme of Guinea Fowl with Pistachio Mousse,Bavarian Cabbage & Pommes Fondant
Fillet of Rabbit Roasted in Parma Ham with Fennel Confit & Chorizo Oil
Grilled Fillet of Wild Irish Salmon with Sauce Vierge & a Panache of Vegetables
Slow Roast Pork Belly, Clonakilty Pudding & Apple Tian, Celeriac Rosti, Hot & Sour Cabbage & Morel Cream Sauce
Herb Crusted Rack & Braised Rump of Lamb, Grilled Aubergine, Spiced Tomato Relish, Fondant Potato & Rosemary Gravy
Pan Roasted Beef Fillet, Horseradish Potato Gratin, Thyme & White Onion Stew, Roast Garlic Jus
Roast Rack of Lamb with Boulangere Potatoes, Roasted Root Vegetables & Madeira Jus
Asian Marinated Barbary Duck Supreme, Fried Risotto Cake, Pak Choy, Spiced Pear Relish
Roast Supreme of Organic Chicken with Burgundy Reduction, Crispy Bacon, Pearl Onions & Chive Potatoes
Peppered Duck Breast with Wild Mushroom Risotto Cakes
Roast Quail with Sage & Braised Spring Vegetables
Fillet of Pork wrapped in Smoked Pancetta & Clonakilty Black Pudding Farce, Sweet Apple Galette & Cider Jus
Wild Mushroom, Red Onion, Mozzarella & Potato Strudel with Mushroom Essence (v)
Sunblushed Tomato & Ricotta Soufflé with Rocket& Fresh Basil Pesto (v)
Tomato & Courgette Risotto (v)


Chocolate Fondant, Vanilla Ice Cream & Orange Stew
Caramelised Apple Tart Tatin with Cardamom & Vanilla Crème Fraiche
Five –Spice Plum Filo Purses with Chocolate Soufflé, Lemon Parfait, Plum Jus
Apple, Prune & Zabaglione Tart
Panna Cotta with Spiced Oranges
Blueberry Fool with Hazelnut Tuille
Rhubarb & Ginger Cheesecake with Rhubarb Compote



Optional extra courses
Roast Plum Tomato & Bell Pepper Soup with Basil Oil
Cream of Sweet Potato flavoured with Chilli
Cream of Mushroom & Chive with Rosemary Oil
Roast Carrot & Honeyed Parsnip
Cream of Lettuce & Herbs with Stilton Quenelles
A Minestrone of Shellfish


Fish Courses
Saffron Scented Sea bass with Warm Beetroot & Potato Salad
Grilled Seafood Boudin with Warm Tomato Coulis
Seared Supreme of Salmon on a Pea Puree with Red Pepper Jus
Paupiette of Lemon Sole with Lobster Mousse
Brochettes of Langoustine Diana
Tiger Prawn Chermoule Sauté


Palate Cleansers
Lime Sorbet
Passion Fruit Curd
Granite of Lemon & Thyme


Irish Artisan Cheeseboard Smoked Gubeen, Crozier Blue, Cooleeney , Fig Compote
French Cheeseboard Brie de Mieux, St Agur, Compté, Fig Compote\