SAMPLE 5 COURSE DINNER MENU Stuffed Mushroom Caps Mushrooms, Stuffed With Tomato, Onions And Smoked Bacon Symphony Of Spring Fruits Honeydew Melon Fan With Orange Segments And Kiwi, Served With Strawberry Coulis Chicken Liver Pate Chicken Liver Pate, Flavoured With Garlic, Brandy And Cream, Served With Hot Toast Caesar Salad Romaine Lettuce With Caesar Style Dressing, Croutons And Parmesan Cheese Oak Smoked River Moy Salmon Served With Onion Rings, Capers And Lemon, Served With Homemade Brown Bread -oOo-

Fresh Cream Of Vegetable Soup Consomme Julienne -oOo- Chargrilled Chicken Remy Martin Breast Of Chicken, Served With A Green Peppercorn, Brandy & Cream Sauce Roast Rack Of Mayo Lamb Flavoured With Garlic & Herbs, Served With Mint Sauce Medallions Of Fillet Of Pork Remy Martin Pork Fillet Pieces, Served With Green Peppercorn, Brandy & Cream Sauce Roast Half Crispy Farmreared Duckling Served With Apple Or Orange Sauce Roast Sirloin of Irish Beef On a bed of lightly whipped Horseradish Potato Puree, with a red wine Jus Oven Roast Escalope of Organic Salmon Accompanied with a Saffron and Chive Cream Baked Codling Provencale Codliing, Served With A Tomato, Garlic & Shallot Sauce Roast Hallibut Meuniere Roast Hallibut, Served Lemon And Parsley Butter Selection Of Chef’s Market Vegetables & Potatoes -oOo-

Downhill Mud Pie Chocolate And Banana Ice Cream Pie On A Biscuit Base Assiette De Glaces Assortment Of Ice Creams Profiteroles Au Chocolat Profiteroles And Chocolate Sauce Gateau Au Fromage White Chocolate Cheesecake Torte Au Fraise Strawberry And Cinimon Tart Pavlova Au Salade De Fruits Fresh Fruit Pavlova -oOo- Tea Or Coffee