Sample 1
Starters
Baked Charlotte of St.Tolas Goats Cheese, Warm Sundried Tomato,
Griddle Bread and Balsamic Caramel Reduction
**
Spanish Point Fresh Mackerel and Doolin Crab Pâté,
Corrigeen Moss Jelly, Toasted Brioche
**
Roasted Escalope of Hereford Beef Mushroom and
Horseradish Crust, Cepe Froth
**
Pan-fried Scallop Wrapped with Cured Streaky Bacon,
Beetroot Purée
**
Lisdoonvarna Timber Smoked Salmon,
Lime Crab and Truffle Dressing
**
Cream of Cauliflower and Celeriac Soup
Main Courses
Slowly Roasted Half Duck, Butter Squash Purée,
Grilled Figs, Lemon Glaze
**
Baked Wild Atlantic Sea Bass, Fresh Fennel and
Mussel Meat Burre Blanc
**
Poached Wild Sea Bream in Garlic and
Dill Stock,
Vegetable Mirepoix, Tomato Fondant
**
Roast Rack of Irish Lamb,
Curly Kale flavoured Mash,
Gratin Potato, Port Jús
**
Pan Seared Fillet of Salmon, Mascarpone and
Aubergine Purée, Sauce Cypress
Desserts
Fresh Chocolate and Strawberries Roulade, Cold Fruit Anglaise
**
Tartan of Apple and Rhubarb, Honeycomb Ice Cream
**
Traditional Shortbread Biscuit, Vanilla Mousse and Marmalade Jelly
**
Selection of Irish Farmhouse Cheeses: St. Tolas, Cashel Blue, Ardrahan, Dunbarra
Freshly Brewed Tea/Coffee
Dinner Menu - Sample 2
Starters
Poached Avocado and Wild Mushrooms Chicken Roulade
Celeriac Purée and Lime Dressing
**
Golden Fried Smoked Haddock and Potato Cakes,
Tomato and Garlic Fondant
**
Tropical Melon Fresh Fruit Tuile Basket
and Fruit Coulis and Lemon Sorbet
**
Traditional Chicken and Mushroom in a
Creamy Tarragon Sauce,
Puff Pastry Case
**
Tides Cold Symphony of Seafood, French Dressing,
Mixed Leave Salad
**
Creamy Lobster and Mussel Bisque
**
Homemade Vegetable Soup
Main Courses
Roast Sirloin of Irish Beef
Mushrooms, Fine Herb Duxelle, Tarragon Béarnaise Sauce
**
Oven Baked Supreme of Salmon,
Ratatouille of Vegetables, Chilli Cream
**
Braised Leg of Irish Lamb,
Black Pudding and Potato Stuffing, Mints Jús Lie
**
Stir Fried Julienne Strips of Chicken,
Mild Curry Sauce, Coconut Cream and Balsamic Rice
**
Homemade Beef Lasagne,
French Fries and Mixed Salad
**
Crispy Puff Pastry Sheets,
Filled with Oriental Vegetables Tomato Provencal
Desserts
Crunchy Biscuit Base Fruits of the Forrest Cheesecake
**
Dark Chocolate Sponge, Fresh Fruit and Sherry Custard Glaze
**
Apple and Rhubarb Crumble, Sauce Anglaise
**
Mascapone Cheese and Tia Maria Tiramisu Boudoir Biscuit
**
Assortment of Ice Cream in a Brandy Snap Basket
Freshly Brewed Tea/Coffee
With The Compliments of Our Executive Head Chef
Aidan Feeney
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