SAMPLE 5 COURSE DINNER MENU

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


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Fresh Cream Of Vegetable Soup

Consomme  Julienne


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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

Selection Of Chef’s Market Vegetables & Potatoes


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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


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Tea Or Coffee