Grilled Atlantic Sardines, Lemon and Mustard Mayonaise Tossed salad
Oak smoked salmon served hot with a pink peppercorn and Tarragon sauce or cold with onion and capers
Fresh Crab Ravioli glazed with parmesan cheese And a crab bisque style sauce
Foie Gras Seved Hot with Timoleague Black pudding Glazed apple and Pineau de Charante sauce
Roast Breast of Pigeon with braised red cabbage, rum soaked sultanas port wine sauce
Fillet of Prime Irish Beef with wild mushrooms, red onion confit, red wine “jus”
Roast fillet of Ostrich , Poached pear , ostrich sausage and a Rich Burgundy sauce
Roast Duck Breast confit of duck leg, compote of orange grand Marnier sauce
Seared Scallops, with Atlantic Pawn mousseline, caviar and Champagne sauce
Roast monkfish , with braised fennel , wild garlic pesto and Rich red wine sauce
Fondant au Chocolat
Hot Glazed Fruits with a Monbazillac sabyonne and vanille ice-cream
Warm Plum and Almond Tart, with cream anglaise and ice cream
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