Sample Three Course
Starters
Seasonal soup of the day
with fresh stone-baked soda bread
Baked tartlet of roasted peppers, wild mushrooms and mozzarella with dressed mixed leaf salad
Fresh Irish mussels steamed in white wine, then tossed in a basil and shallot cream sauce
Main Courses
Slow-roast rump of lamb with dauphinoise potato, wilted greens and a rich port wine jus
Grilled fillet of Salmon with champ potato and a mild cashel blue cheese sauce
Wok-smoked fresh pepper, wilted spinach and feta cheese encased with crispy filo pastry, beef tomato and red onion salad
Pan-fried chicken breast complemented with crushed new potatoes and a light chardonnay jus
Desserts
Dark chocolate truffle with a raspberry glaze
Traditional crème brulee
Selection of citrus sorbets or dairy ice-creams
Some menu items may contain nuts