silvers of irish smoked salmon cornetr style filled with cream cheese and chives
steamed and finished in a garlic cream sauce and served with homemade brown bread
roasting cajun chicken strips in tortilla roll with shredded lettuce and a sweet chilli dip
baked tamekin of st. tola goat cheese with a walnut crumble accompanied a sweet plum chutney
seafood chunks in a pernod and dill cream soup
crisp leaves of lettuce with jullienne of bacon and smoked chicken sprinkled with cashew nuts, croutons, blue cheese and drenched with a caesar dressing
baby galia melon crown filled with a lemon sorbet and seasonal fruits
locally sourced claws in a garlic thyme cream sauce
grilled caps filled with a scrumptions herb, garlic and sundried tomato stuffing finished with melted gubeen
dingle bay home cooked prawns on brown bread topped with a lemon and sour cream dressing garnished with lime
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