Cream Of Pea, Mint And Smoked Bacon Soup

With chive cream

Passionfruit And Thyme Sorbet

Wild Geese Seafood Chowder

Served with rouille

Salad Of Mixed Leaves

With chicory, shaved reggiano parmesan, olive olil and pine nuts with a caesar dressing

Timbale Of Smoked Salmon

Stuffed with crabmeat served on a celeriac, walnut and raisin salad with a lemon and dill dressing

Deep Fried Brie And Black Olives

Served on a pineapple and cucumber salsa with red pepper essence

Pan Fried Fillets Of Seabass

Served on truffle oil scented potato with tapenade and tomato dressing

Warm Tartlet Of Kenmare Mussels

Topped with a parmesan crust, served on creamed spinach with a ginger cream sauce

Baked Bluebell Falls Organic Goats Cheese

In a curry crust with pan fried balsamic pears

Terrine Of Quail

With chicken liver, raisin and smoked bacon served with a red onion marmalade

Warm Salad Of Parma Ham

With bacon, green beans and tomato dressed with balsamic and olive oil

Deep Fried Brie And Black Olives

Served on a pineapple and cucumber salsa with a red pepper essence

Terrine Of Guinea Fowl And Smoked Bacon

With peanuts served with plum chutney and a celeriac salad

Cream Of Pea, Mint And Smoked Bacon Soup

With chive cream

Panseared Sirloin Of Irish Beef

Served with sumo chips and a tartlet of mediterranean vegetables with a green peppercorn sauce

Baked Fillet Of Salmon

Topped with crabmeat served on creamed spinach with a white wine sauce

Roast Breast Of Cornfed Chicken

Stuffed with clonakilty black pudding served on an apple and potato rosti with roasted winter vegetables

Oven Roasted Rack Of Adare Lamb

Served with a potato and garlic gratin, rosemary jus

Baked Medallions Of Monkfish Fillet

Topped with crabmeat served on a pea and saffron risotto

Panseared Fillets Of John Dory

Served with crushed potato, basil, tomato and olive oil and a tapenade dressing

Roast Fillet Of Irish Beef

Topped with an herb crust served on a potato rosti and creamed celeriac

Pan Fried Castletownbere Scallops

Served on potato and chive pancakes with champagne cream sauce

Seafood Selection Of The Wild Geese

Served on creamed spinach and white wine sauce

Roast Breast Of Barbarie Duck

Served with a spring roll of confit of its leg with crunchy savoy cabbage and a red wine jus

Baked Fillet Of Cod

Served on roasted mediterrenean vegetables with a mussel and basil cream sauce