Ardsallagh Goats Cheese & Beetroot Timbale

Goat’s Cheese. Sun Blushed Tomatoes & Pine Nut Combination On a Beetroot Bed & Cover, Juice Glaze

Smoked Salmon Tartare

Whipped with lime Creme Fraiche & Dill, Accompanied with Capers, Olives & Mesclun Leaves

Seared Scallops

On a Potato Cake Bed, Cauliflower & Pea Pesto Puree, Baby Radish

Study of Foie Gras

Foie Gras Medley of, Ballotine, Creme Brulee & Pan-fried Sliver Served with a Pineapple Salsa & Toasted Brioche

Braised Pork Belly

Served Warm Accompanied with Sautéed Pak Choy Apple and Walnut Veloute

Lobster Bisque

Cream of Broccoli and Cashel Blue Cheese

Seared Fillet of Fermanagh Irish Beef Braised Ox Cheek Cannelloni & Potato Gratin, Coated with a Red Wine Jus

Cannon of Cavan Lamb, Rolled in a Spinach Mousse, Roasted, Served with Blanched Fennell & Baby Carrots, Potato Fondant, Morel Jus

Pan – Fried Breast of Thornhill Duck, Served with a Confit Duck Parcel On a Potato & Apple Pillow, Anaise Sauce

Fillet of Wild Pink Sea Bream Chorizo & Jalapeno Ratatouille Cous Cous, Green Pepper Coulis

Arrigle River Brown Trout Wild Mushroom Risotto, Baby Beetroot, Smoked Salmon & Champagne Sauce

Fish Dish of the Day

Gratin Dauphinois

Creamed Potatoes

Cauliflower and Cheese Gratin

Fresh Market Vegetables

Symphony of Chocolate

Served with Banana, Cardamon and Lemon Granite

Mango and Coconut Mousse

Passion Fruit Jelly and Strawberry Foam

Nougat Parfait with Pomegranate Dressing

Baked Fig Tart

Selection of Mini Desserts for Two

Selection of Irish Cheeses, Fruit Chutney and Savoury Biscuits

Selection of Five €11.50/ Eight €14.40