Made with the freshest North Atlantic & Galway Bay seafood touched with a hint of Pernod and topped with a chiffiniand of spring onion
Stuffed with a chorizo sausage blitz served with a garlic & herb mayonnaise
Cooked & served in a broth of coconut milk and green curry paste garnished with freshly chopped coriander
With juliennes of cucumbers, peppers & cherry tomatoes drizzled with a caesar dressing & parmesan shavings
Seasoned with milled pepper and lemon herb oil set on a bouquet of seasonal leaves and drizzled with a citrus and dill creme freche
Spring rolls lightly fried and served on a bed of crisp frizzly with a mango and plum salsa
Tossed in garlic and lemon butter, glazed with honey
Comprising of salmon, cod, scallops, prawns & crab claws cooked and served in a rich white wine fish veloute
Infused with a blend of aromatic herbs and spices, served with a timble of basmati rice and pompodoms
Cooked in a white cream sauce bound with penne pasta and sun dried tomatoes
Cooked in a plum tomato and basil sauce served in an oven baked aubergine and accompanied with garlic bread
Marinated in red wine and rosemary served on a bed of root vegetable mash and drizzled with a red wine and garlic jus
Cooked to your liking and served on a celeriac mash with pepper sauce or garlic and herb butter
Cooked to your liking with sauteed mushrooms and onions with pepper sauce or garlic and herb butter
Stuffed with a herb and potato an napped with an orange and apricot jus
Stuffed with wild mushroom and potato farce, with sun-dried tomato creme sauce
Topped with pimiento peppers and served on a bed of spinach champ with a light mediterranean salsa
Encrusted with chervil and horseradish napped with a white wine and dill cream sauce
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