Starters

Pressed Leek and Smoked Salmon Terrine with Prawn Ceviche and Mache Salad

Warm Goats Cheese and Red Onion Tartlet with a Wild Berry Balsamic Dressing and Mache Salad

Home Cured Gravadlax with a Honey and Dill Dressing, Pickled Cucumber and Horse radish Potatoes

Classic Caesar Salad with Smoked Chicken, Parmesan Cheese and Garlic Croutons

Pan Seared Sea Scallops with Clonakilty Black Pudding, Roasted Quince and |Peppery Mizuna Salad

Antipasti Platter with Roasted Provencal Vegetables, Serrano Ham, Baby Artichokes, Balsamic Vinegar and Basil Tapinade, Selection of Rustic Breads

Vietnamese style Duck Rolls Crispy Vegetable Salad with Spiced Mango Dressing

Buffalo Mozzarella and Vine Ripe Tomatoes, Toasted Pine nuts and Wild Rocket

Soups

Leek and Potato Soup with Crispy Bacon

Carrot and Coconut Soup

Butter Bean and Chervil Soup with Truffle Oil

Jerusalem Artichoke Soup Scented with Foie Gras

Chilled Avocado Soup With Ricotta Cheese and Roasted Red Peppers

Sorbet

Gin and Tonic Sorbet

Raspberry Sorbet

Strawberry Sorbet with Champagne

Mango and Ginger Sorbet

Mains

Grilled Fillet of Beef with Rosti Potatoes, Honey and Rosemary Glazed Baby Carrots and Rich red Wine Sauce

Mustard Crusted Rack of Kilkenny Lamb, Roasted Garlic Creamed Potatoes Spinach and Minted Pea Jus

Pork Three Ways; Slow Roasted Belly with Herbs, Cider Glazed Spare Rib and Pan Seared Fillet. Creamy Chive Potatoes, Vichy Carrots and Sage Jus

Honey and Glazed Barbary Duck Breast with Bok Choy Fondant Potatoes and Lemon Thyme Jus

Citrus Roasted Guinea Hen, “Anna” Potatoes, Wild Mushrooms and Redcurrant Jus

Pan Seared Fillet of Sea Bass with a Confit of Bell Peppers, Tomato Relish and Tapinade

Peppered Fillet of Monkfish with a Paysanne of Vegetables, Crispy Westphalian Ham and Beurre Rouge

Baked “Medallion” of Salmon Stuffed with Spinach and toasted Pine nuts. with Basil Creamed Potatoes and a Compote of Cherry Tomatoes

(V) Roasted Mediterranean Vegetable Gateau with Fresh Basil and Tomato Cumin Sauce

(V) Home Made Ravioli of Wild Mushrooms with Asparagus Tips with Oven Dried Tomatoes and Parmesan Cheese

Desserts

Raspberry Crème Brulee with Amaretto Cookies

Chocolate Assiette; Warm Chocolate and Baileys Shot, Chocolate Mint Tart, White Chocolate Ice-cream

Eaton Mess

Iced Coffee and Hazelnut Parfait

Raspberry Cheesecake with Berry Compote and Vanilla Cream

Apple and Wild Berry Crumble with Crème Anglaise

Assiette of Desserts; Strawberry Lemon Tart, Bake well Slice, Chocolate Marquise

Petit Fours Tea & Coffee