Starter selector menu

1. Mediterranean vegetable terrine
   With apple chutney, pink peppercorn and citrus dressing
2. Monkfish terrine
   With balsamic dressed leaves and fennel confit
3. Mixed melon & tropical fruits
   Tossed in late season ivy honey & natural yogurt
4. Classic caesar salad
   With parmesan shavings, bacon lardons & croutons
5. Baked goats cheese
   With nut crust set on a basil crostini & seasonal baby leaves
6. Smoked chicken
   With lime & ginger dressing on mizuna & baby red chard
7. Warm boston prawn salad
   With asian chilli dressing & coriander on sorrel & rocket leaves
8. Smoked duck & mango
   Set on five leaf salad with balsamic & orange oil dressing
9. Terrine of wild irish venison
   With tossed leaves, toasted pistachio nuts dressed with aged raspberry vinaigrette
10. Duo of fresh & smoked salmon
    Set on a bed of mediterranean vegetables & lime oil dressing
11. Carpaccio of fresh tuna
    With wasabi on a bed of rocket & orange compote
12. Salmon and prawn roulade
    Set on a gazpacho of spiced tomato & basil

Main course selector menu

1. Roast monkfish tail
   In asian spices with a blood orange compote
2. Baked sea bass fillet
   With chilli ginger & tomato
3. Grilled fillet of salmon
   With watercress and eeurre lemon
4. Sauté tornado fillet of prime irish beef
   On a potato rosti with a classic bordelaise sauce
5. Roast herb glazed rack of wicklow lamb
   On a caramelised red onion mash with shitaki mushroom & red wine sauce
6. Seared loin of irish lamb
   On a bed of colcannon with confit of garlic & roast vine ripened tomato finished with honey & rosemary glaze
7. Herb grilled corn fed supreme of chicken
   With a forest mushroom & pearl onion cream sauce on spring onion & herb mash
8. Sauté breast & confit leg of barbary duck
   With honey & ginger sauce
9. Roast honey glazed fillet of pork
   With cider sauce and apple chiplets
10. Roast guinea foul
    On a bed of puy lentils & grilled courgette in a morel mushroom jus
11. Club cut roast peppered sirloin of irish beef
    On a bed of fondant potatoes & fresh horseradish cream
12. Roast loin of venison
    On a bed of root vegetables with cumberland sauce

Dessert selector menu

1. Fresh strawberries & vanilla ice cream
2. Fresh tropical fruit salad
3. Crème brulée
   With brandy snap & berry compote
4. Caramelised rhubarb & custard tart
5. Baileys cheesecake
6. Orange & white chocolate terrine
7. Apple & cinnamon tart
   With rum soaked raisins
8. Brioche bread & butter pudding
   With crème anglaise
9. Passion fruit bavarois
   With a red berry compote
10. Seasonal berries
    In a brandy snap basket
11. Morello cherry mousse
12. Poached pears
    In red wine and oriental spices

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