Sample Dinner Menus

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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