Selection of Starters

Parfait of chicken livers, crisp garden leaves with onion chutney

Collops of char-grilled chicken, niçoise salad, Parmesan shavings

Symphony of sea food:
Smoked salmon, norimaki, crab claws and smoked mackerel with crisp seasonal leaves and honey and mustard dressing

Oak smoked salmon parcel with smoked trout mousse and asparagus

Caesar salad with anchovies, croutons and freshly grated parmesan cheese

Chicken and mushroom vol-au-vent with a creamy pernod sauce

Pan fried quail with parsnip mash, red onion sauce

Galia melon with slivers of pink grapefruit, orange sorbet and mango coulis (v)

Grilled goats cheese on a herb crostini, salad leaves with a pesto dressing (v)

Mozzarella and plum tomatoes on summer leaves, Balsamic glaze (v)

Soup

Potato and leek soup with chive crème fraïche

Roast bell pepper & tomato soup with
Parmesan crostini

Cream of broccoli and blue cheese

Fish consommé with pesto croutons

Farmhouse vegetable

French onion soup, Parmesan crouton

Greenpea with smoked bacon & mustard cream

Wild mushroom and rosemary soup

Cream of mustard cress and almond

Minestrone with toasted pesto croutons

House Sorbet

Main Course

Roast sirloin of Leitrim beef, cream mash potato, and thyme scented red wine jus

Roast loin of pork accompanied by apple and sage seasoning served with a rich cider sauce

Roast loin of Leitrim lamb, herb crust, fondant potato with a rosemary and redcurrant jus

Oven baked supreme of grain fed chicken, wild rice with a rich mushroom and garlic cream

Fillet of Irish beef carved onto creamed horseradish potato served with a green peppercorn sauce

Breast of corn fed guinea fowl with a spinach and creamed cheese centre and a Madeira reduction

Roast turkey and ham with sage and onion stuffing accompanied by red wine gravy

Fillet of Irish salmon on roasted fennel with a dill and white wine sauce

Sautéed fillets of sea bass on a red onion chutney, Balsamic glaze

Seared medallions of monkfish, Dauphinoise potatoes with Hollandaise sauce

Dessert

Seasonal fruit cheesecake served with crème fraïche

Hot apple and raisin pie served with a fresh vanilla custard

Chocolate profiteroles filled with bailey’s cream

Strawberry shortcake and a grand marnier scented cream

Pear and almond flan accompanied by an Amaretto perfumed crème Anglaise

Classic zesty lemon tart and vanilla ice cream

Vacherin of summer fruits with a passion fruit cream

Dark chocolate parfait with raspberry ice cream

Selection of ice cream in a brandy snap basket

Dark chocolate torte with an orange flavoured custard

Assiette of dessert