Starters

Sliced charentais melon, vine tomatoes, cucumber, crumbled goats cheese and pomegranate seeds
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Pan fried salmon and crab cakes with baby cos and ranch dressing
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Foie gras terrine, toasted brioche, prune compote
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Baked fillet of organic Irish salmon sauté spinach and herb hollandaise*
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Seared scallops, roast carrot purée, preserved ginger and coriander oil*
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Roast breast of wood pigeon, date chutney and Madeira sauce
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Tian or fresh crab, black tiger prawns with chiso cress and sauce vierge
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Forest mushroom tartlet, buffalo mozzarella, parsley pesto*
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Confit leg og duck, braised puy lentils, crisp pancetta and Madeira jus*
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Oak smoked Irish organic salmon with roast beetroot salad and crème fraiche

Soups

Celeriac and parmesan soup
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Wild mushroom chowder
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Curried parsnip and apple soup
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Creamy winter vegetable soup
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Celery and almond soup
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Leek and potato soup with chive cream
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Spicy coconut and vegetable soup with rice noodles
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Smoked fish and potato chowder
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Cream of cauliflower and roast onion soup
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Pumpkin soup with preserved ginger
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Creamy tomato and basil soup
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Broccoli and vintage Cheddar soup
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Carrot and coriander soup
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Carrot and orange soup with dry sherry
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White bean and smoked bacon soup with truffle oil

Main Courses

Roast fillet of sea bream. Asian greens and teriyaki sauce
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Grilled fillet of sea bass, roast pumpkin and sweet potato purée, served with rocket pesto
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Pan fried king scallops, celeriac purée, crisp Serrano ham, frisee salad with basil oil*
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Baked fillet of Atlantic cod, with crab-meat crust, chive Pomme purée and watercrest sauce
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Seared red snapper, fennel and orange with Provencal herbs*
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Crisp pork belly, celeriac mash with cider jus*
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Dry aged best end of Wicklow lamb, chive mash with raspberry and redcurrant jus
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Fillet of prime Irish beef, with horseradish crust, truffle scented gratin potatoes and port jus
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Fillet of prime Irish beef, with colcannon mash, bourguignon garnish and rich red wine
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Pan fried supreme of guinea fowl “coq au vin”
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Oven baked Supreme of corn-fed chicken, with sage, cured ham, roast garlic and herb mash

Vegetarian Options

Wild mushroom, leek and mascarpone parcel with spinach and pine nuts *
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Asian style pumpkin spring roll with chili syrup and coriander pesto with warm noodle salad
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Slow roast vine tomato, thyme and red pepper tart with rocket and goats cheese cream*
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Brie, Portobello mushroom and cranberry Wellington, wilted spinach and fig infused balsamic glaze
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Vegetable lasagna with garlic fusette
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Pea and parmesan risotto with rosemary tuille and herb bouquet
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Vine tomato and shallot tarte tatin, vegetable bouquet and fig infused balsamic syrup
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Grilled halloumi cheese on roast vegetable and pine nut couscous
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Buttermilk pancakes with goats cheese, basil and sundried tomato

* Available as a starter or main course

All main courses are served with seasonal market vegetables

Desserts

Sticky toffee pudding, with caramel salt butter icecream
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Pear and almond tart with vanilla custard
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Baguette and butter pudding with Baileys
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Orange panna cotta with honey roast figs
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Lemon tart with cape gooseberry and clotted cream
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Belgian chocolate marquise with orange mascarpone and berry compote
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Assiette of chocolate: mini chocolate brownie, tulip of chocolate mousse, chocolate sorbet
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Vanilla crème Brule
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Winter berry cheesecake, slow roast plums and orange cream