with Port Dressing and Toasted Walnuts
with Caramelized Onion Mash
with Dill Pickled Cucumber and Chive Crème Fraiche
with Rum and wild Berry Jam
served with wilted spinach and beetroot coulis
Fresh Monkfish, stuffed with Prawn and herb mousse, with crab and Pernod sauce
Selection of seafood with spaghetti of Vegetables and Lemon Beurre Blanc
Pan fried lobster, cooked to order, basted in Cognac and butter
Fresh Tiger Prawns Cooked in Tomato and Saffron Broth with Brunoise of Vegetables
Pan seared female Duck breast with burnt orange and ginger reduction
Griddled Ostrich medallion Served with Forest Mushrooms, Madeira and Port Reduction
Traditional Fillet of beef Rossini, with fresh Foie Gras and burgundy jus
Chicken Supreme filled with Chorizo and Lardons farce, served with Morel cream
Selection of wild Irish forest mushrooms baked in a Brioche cup with sauce Béarnaise
Served with Vanilla Cream
Homemade Baked Alaska, with Vanilla ice-cream and Italian meringue
Traditional Crème Brule with fresh vanilla
Crepes flambées at your table with Cointreau and Vanilla ice-cream
Selection of French and Irish cheeses with homemade apple chutney
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