You choose the right price for you. Please choose a menu from our list below
All menus have been sourced locally and organically where possible and we only use the freshest of produce.
Low air-miles are also thought of when we design our menus. We are serious about our responsibility to the environment.
Mini Dishes
Prime Irish fillet of beef medallions with a wild mushroom fricasse
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Baby rack of Wicklow lamb with
recurrent glaze, creamy chive mashed potato
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Salad of shredded shoulder of Lamb with pomegranate
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Individual fillet of prime Irish beef glazed with port on a bed of champ
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Pan fried fillet of Seabees,
Mediterranean vegetables, plum tomato jus
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Pots of Thai red chicken curry with fresh coriander & lime, organic wild and long grain rice
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Stir-fry fillet of beef, wild mushroom fricasee
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Classic Caesar salad with fresh parmesan shavings (vegetarian version available)
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Pan fried salmon and crabcakes with baby cos and ranch dressing
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Confit leg of duck,
braised puy lentils, crisp pancetta and Madeira jus
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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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Forest mushroom tartlet, buffalo mozzarella, parsley pesto
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Baked fillet of organic Irish salmon sauté spinach and herb hollandaise
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Oak smoked organic Irish salmon
with roast beetroot salad and crème fraîche
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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 oi
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Baked fillet of Atlantic cod
with crab-meat crust, chive pomme purée and watercress sauce
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Seared red snapper,
fennel and orange with provencale 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 red-currant jus
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Fillet of prime Irish beef
with horseradish crust, truffle scented gratin potatoes and port jus
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Wild mushroom, leek and mascarpone parcel with spinach and pine nuts
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Asian style pumpkin spring roll
with chilli 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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Pea and parmesan risotto
with rosemary tuille and herb bouquet on roast vegetable and pine nut couscous
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
Desserts
Mini raspberry creme brûlée
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Blackberry bakewell tart with vanilla custard
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Lavender infused custard tart
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Lemon and lime tart
with cape gooseberry and clotted cream
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Belgian chocolate marquise
with orange marscapone and berry compote
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Vanilla creme brûlée
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Pumpkin cheesecake,
slow roast plums and orange cream
Mini-Meals Menu
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