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Crispy Duck And Vegetable Spring Roll

With Coriander Salad, Mango Puree and Sweet Chilli Oil

Risotto Of Seasonal Mushrooms With Sun Dried Tomato, Garden Herbs And Reggiano Parmesan

House Cured Filet Of Local Salmon

with Almond Crème Fraiche and Beetroot Confit

Crispy Tempura Of John Dory Filet

with a Piquillo Pepper and Black Olive Salad

Mosaic Of Roasted Red Peppers With Crostini Of Goats Cheese, With Puy Lentils, Marinated Apricots And Shallot Jus

Pan Roasted Whole Baby Black Sole

with Herbed Potatoes, Lambs Leaf Salad and Pineapple Salsa

Roast Rack Of Commeragh Mountain Lamb

with Pommes Dauphinoise and Claret Jus

Oven Baked Filet Of Salmon

with a Leek and Pepper Broth and Orange Honey Butter

Grilled Prime Irish Entrecote Steak

with Colcannon, Pear Chutney and Black Olive Glaze

Fettuccine Pasta With Smoked Breast Of Chicken, Vine Tomatoes , Horseradish Cream And Broccoli

Crispy Roasted Vegetable Parcel With Spicy Cous Cous And Rocket Pesto

Warm Pear And Apple Claufadis

with Caramel Ice Cream and Rhubarb Compote

Chilled Raspberry And Coconut Milk Panna Cotta

with Passion Fruit Salsa and Pistachio Biscotti

Iced Honey And Poppy Seed Parfait With Citrus Syrup And Melon Salad

Faithlegg Chocolate Tart

served with Orange Segments, Chantilly Cream and Chocolate Shavings

Classic Baked Alaska

accompanied by a Wild Berry Compote

Selection Of Irish And French Cheese

with Water Biscuits and Fresh Fruit

Freshly Filtered Tea, Coffee And Herbal Infusions