Truffled Quenelles of Duck Liver Parfait
Served on a Pineapple Carpaccio, red Currant glaze
Rosette of Spanish Serrano Ham
Served with chilled Melon pearls, marinated in crème de Menthe
Tian of Crab and Avocado
With Mango salsa and Pickled Ginger
Braised Boudin Blanc on Creamed Spring Onion Mash,
with Caramelised Apple & sautéed Shallots, Calvados Jus
Pear & Sun-dried Tomato Spring Roll
With sweet chilli & Cucumber Pickle
Table d’Hote Starter
Soups
Fresh Cream Soup of Day
Lobster Pot Bisque
With Caviar cream
Classical French onion Soup
With Irish Potato Cake Crouton
Galway Bay Seafood Chowder
Main Course
Meats
Char-grilled Irish Sirloin Steak
With your choice of brandy pepper sauce
Or café de Paris Butter
Char-grilled Tournedos of Irish Beef fillet
With Portobello Mushroom Crumble, Truffle-Madeira sauce
Confit of Barbary Duck “en Croute”
Baked in a crispy Puff Pastry, black Cherry Jus
Roast Rack of Irish Lamb
With a Black Olive Tapenade, Green Bean Croquettes
Mint scented Jus
Roast Supreme of Corn-fed Chicken
Filled with spicy Moroccan Couscous and served
On a provencal Tomato sauce
Risotto of Wild Forest Mushroom
Gratinated with St.Tola’s Goat’s Cheese, Artichoke Tempura
roasted Cherry Tomatoes
Selection of Vegetables & Potatoes
Tossed Salad with House Dressing
French Fried Potatoes
Fish & Lobster
Blackened Fillet of Monkfish “Cajun Style”
Served with a Pink Grapefruit & Rosa peppercorn sauce
Grilled Fillet of Seabass
Served on a Ragout of leeks and Mussels,
glazed Cherry tomatoes
Baked Fillet of Atlantic Cod
Honey roasted Shallots & carrots
Coriander Cappuccino
Baked Pave of fresh Irish Salmon
Gratinated with Thai spiced mayonnaise
Served on a bed of stir-fried Pak-Choi
Shitake Mushrooms & Cashew Nuts
Ravioli of Atlantic Lobster
With seared King Scallops,
Served on a bed of Vegetable Spaghetti,
Vermouth-Basil cream sauce
Fresh Lobster from our Tank
Cooked to your liking
(Thermidore, Newburg & American)
Desserts
Selection from tonight’s menu
Traditional Irish Cheese Board and Crackers
