-
Carpaccio of Organic Salmon with Julienne Vegetables & Sesame Seed-Soy Dressing
Vine Tomato Terrine with Mixed Baby Salad; Yuzu Dressing &
Basil Oil Reggiano Parmesan Cheese Crisp
Sea Food Cannelloni with Petit Pois Purée ;Sauce Morney
Confit of Rabbit with Caraway Seed Braised Cabbage; Madeira Sauce &
Pink Grapefruit Compote
Millefeuille of Sweet Potato Tempura with Wasabi-Soy Mayonnaise; Alba White Truffle Oil & Chilli Tomato
|
|
-
Cod with Roasted Butternut Squash & Pickled Plums; Lime Butter Sauce
Fillet of Sea Bream with Chick Peas Purée & Green Pak Choi; Saffron-Vanilla Sauce
Grilled Angus Sirloin of Beef with Woodland Mushrooms “à la Japonaise”
Suprême of Guinea Fowl Cordon Bleu with Smoked Gubbeen & Prosciutto Ham;
Bulgher Risotto & Green Peppercorn Sauce
Rack of Slaney Valley Lamb with Aubergine Confit; Dijon Mustard Scented Rosemary Jus
|
-
Tiramisu Parfait with Pineapple Compote
Rhubarb Confit, Figs, Orange Fillets & Mascarpone Sorbet with Pistachio Syrup
Rum Baba Fritters with Granny Smith Apple Compote & Caramelised Apple Sauce
Coconut Pudding with Sauce Profiteroles
Irish Farm House Cheese with Crackers & Melba Toast
|
|