Poached Pear In Shiraz

Grilled with Cashel Blue Cheese, Blueberries and Hazelnuts and served with an Orange and Sweet Mustard Vinaigrette

Pan Fried Escalopes Of Salmon With Spinach And Rocket Salad Topped With Lime And Apricot Salsa

Carpaccio Of Beef With Parmesan Shavings And A Nicoise Of Ratatouille

Thai Duck Spring Rolls With A Crispy Sesame Noodle Salad And A Kung-Po Sauce

Classic "Ensalada Caprese" With Fried Basil Leaves And Garlic Herb Bruccieta

Cebeche Of Lemon Sole

Andes speciality of Lime Cured Fish with a hint of Chilli and Ginger

Terrine Of Venison With Prunes And Caramelised Red Onion Chutney In Filo

Game Consomme With Poached Quail Egg

Cream Of Broccoli With Toasted Pistachios

Parawn And Scallop Bisque With Cognac And Ginger Cream

Blueberry And Cassis Sorbet

Lemon And Lime

Bucks Fizz Champagne And Orange

Medallions Of Monkfish Wrapped In Proccuito With Frissee And Coriander And A Citrus Buerre Blanc

Pan Fried Sea Scallops On A Bed Pf Squid Risotto Infused With Lemon And Thyme

Fillet Of Sea Brawn With Roasted Garlic Cloves, Spiced Spinach Leaves And A Grape Fume

Char Grilled Sea Bass With Roasted Fennel Bulbs, Baby Tomatoes And Balsamic Dressing

Salmon And Papillote With Jumbi Tiger Prawns And Salsa Verde

Sesame Crusted Tuna Steak Served Pink With Saffron Fettuccini And Bang Bang Sauce

Cutlets Of Lamb Marinated In Honey And Mustard With Coriander Infused Cous Cous And A Crispy Chilli-Sauce Diablo

Breast Of Barbary Duck Pan-Fried And Caramelised In Sauce Suzette With Vanilla

Breast Of Quail Stuffed With Gorgonzola And Enveloped In Pieminto Accompanied By Poached Quail Egg And Confit Salad

Fillet Of Pork Stuffed With Sun-Dried Tomatoes And Mozzarella With Fresh Linguini And Rocket Pesto

Corn-Fed Chicken Breast And Fois Gras With Sweet Pea And Shallot Puree And Served With A Sherry Reduction

10Oz Sirloin Steak With Herb Onion Rings, Served With A Shiraz Reduction

Ravioli Of Goats Cheese And Walnut Served With Apple Compote And Fried Bail Leaves

Brochette Of Mixed Vegetables With A Korma Sauce And Served With Carrot, Cumin And Coriander Salad

Hot And Spice Tortilla Filled With Caramelised Red Onion Chutney, Fried Zucchini And Feta, With A Yoghurt And Mint Dressing

Chickpea Ragout Ewith Spinach Leaves, Roasted Red Peppers And Curry Sauce With Pickled Limes

Warm Salad Of Sweet Potatoes, Wild Mushrooms And Honey Glazed Garlic Cloves And A Citrus Aioli

Vanilla Panacotta With Fruit Of The Forest Mousse

Mocha Bavarois With A Duo Of Chocolate Sauces And Chantilly Cream

Rhubarb And Strawberry Cheese Cake With Poached Pear And Star Anis

Strawberry Gallette With Chocolate Chip Cookie Ice Cream And Raspberry Coulis

Gratin Of Seasonal Berries With Grand Marnier Sabayon And Served With Blue Berry Ice-Cream

Selection Of Irish Farm House Cheeses Served With A Plumb And Apricot Chutney And Water Biscuits

Selection Of Homemade Ice Creams In A Chocolate Wafer Basket With Dark Chocolate Sauce

Nut Fantasy

Coconut And Malibu Parfait, Caramelised Pecan Ice Cream And Prauline Mousse

Chocolate Creme Brulle