Jerusalem Artichoke Velouté
Roast Pumpkin Soup
Smoked Duck Sausage & Toasted Pine Nuts
Sea Bass
Cassoulet of Beans, Baby Vegetables & Thai Foam
Ryefield Goats Cheese & Beetroot Panna Cotta
Crispy Cheese Fritter & Textures of Beetroot
Raspberry & Lime Jelly
With Organic Yoghurt
Dry Aged Beef Rib Eye
Feather Blade Pie, Glazed Pearl Onions & Cèpe Velouté
Guinea Fowl Supreme
Confit Leg Croquette, Cranberry & Pine Nut Quinoa & Baby Carrots
Monkfish
Pearl Barley Risotto & Bordelaise Sauce
Served with a Selection of Fresh Irish Vegetables & Potatoes
Tiramisu
Coffee Panna Cotta, Parfait & Ice Cream
Passion Fruit Panna Cotta
Mango Salsa, Shortbread & Sorbet
Selection of Irish & Continental Artisan Cheese
Cashel Blue, Coolea, Époisses & Gubbeen
With Fig and Cranberry Chutney & Biscuits
Tea or Filter Coffee
& Petit Fours
Walnut Crumbed Goats Cheese
Cannelloni & Textures of Beetroot
Seared Sea Scallops
Buttered Octopus, Pickled Radish & Crab
Stuffed Saddle of Rabbit
Kelly’s Black Pudding Croquette & Confit Langoustine
Monkfish
Pearl Barley Risotto & Bordelaise Sauce
Partridge
Slow Cooked Breast, Confit Leg Spring Roll, Braised Red Cabbage & Crispy Quail Egg.
Fillet of Dry Aged Beef
Creamed Celeriac & Oxtail Gel
Halibut
Braised Beef Ravioli & Baby Vegetables
Assiette of Pork
Parma Wrapped Fillet, Shoulder Spring Roll, Smoked & Caramelised Belly
Dessert Menu
Tea or Coffee
& Petit Fours
Chestnut Velouté
Rabbit Kataifi & Oriental Tuna
Quail
Barbecued Breast, Stuffed Ballotine Leg, Balsamic Lentils & Lemon Powder
Or
Seared Partridge Breast
Toasted Brioche, Game & Foie Gras Terrine
