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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
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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
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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
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