The Chef's Special Menu (Sample)
Appetisers
Chicken Liver Paté with a Garden Salad & Chutney
Kenmare Bay Mussels Baked with an Herb Crust
Samosa of Lentils with Yoghurt & Mint Sauce, a La Greque Garden Vegetable Salad
Main Course
Pan Fried Rump Steak with a Crispy Potato Cake, Red Wine & Shallot Sauce
Roast Breast of Chicken Filled with an Herb Stuffing, Served with Oyster Mushrooms, Tarragon Sauce
Pan Fried Escalop of Cod Citrus Confit Tomato & Olive Oil
Dessert & Cheese
Apple & Nut Crumble Tartlet with an Apple Brandy and Prune Ice Cream
Crème Brulée with Garden Red Currants, Chilled Red Currant Liqueur
A Selection of Irish and French Farmhouse Cheeses
Complimentary Tea or Coffee
Midweek Seven Course Tasting Menu (Sample)
Pre Dinner Canapés Served in Drawing Room
First Course
Venison Terrine with Garden Gooseberry Chutney
Second Course
Escalope of Monkfish with Garden Globe Artichoke, Basil Pesto
Third Course
Champagne Sorbet
Fourth Course
Breast of Farmyard Duck with Confit of Duck Leg Springroll, Rosemary Sauce
Fifth Course
Forme d’Ambert, St Gall & Bluebell Goat’s Cheese Plate
Sixth Course
Dark Chocolate & Praline Parfait with Vanilla Ice Cream
Seventh Course
Tea or Coffee & House Petit Fours
