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Menu 1

Warm Tartlet of Cashel Blue and Roast Red Onions
With watercress and vine ripened tomatoes Accompanied by artisan Breads and unsalted butter
Roast Loin of Lamb With zesty herb crust Maple roasted Sweet potatoes Crisp Seasonal Vegetables
Pears, Figs and Apricots Braised in Port and Cinnamon Served with Vanilla Crème Fraîche
Tea Coffee

 

Menu 2

Tomato and Aubergine Timbale
With Fennel Seeds and Zesty Gremolata Accompanied by a selection of Artisan breads and unsalted butter
Pan Fried Supreme of Corn-fed Chicken
Filled with mozzarella fresh basil and sweet sunblushed tomatoes
Drizzled with roasted red pepper rouille Daupineoise potatoes,Courgette and Mint Tabbouleh
Glazed Roast vegetables
Baked Yoghurt and Raspberry Cheese Cake
With Fresh Fruit Puree and fresh berries
Tea Coffee

 

Menu 3

Warm Crab Cakes Infused with Thai Spices
Served on a Salad glass noodles and coriander with Sweet Chilli Sauce
Accompanied by a selection of Artisan breads and unsalted butter
Club-Cut Roast Sirloin of Irish Steer Beef
With four peppercorn cream
Horseradish Mashed Potatoes
Wilted baby spinach
Warm Rhubarb and Blueberry Crumble
With Vanilla Bean Ice-Cream and caramel
Tea Coffee

 

Menu 4

Salad of Grilled Peaches
San Danielle Ham, fresh mozzarella
Roquet and sun blushed tomatoes
Accompanied by a selection of artisan breads and unsalted butter
Chargrilled Salmon Fillet
With Young Ginger and Spring Onion
Jasmine rice, sweet soy dressing,Stir fried Bok Choy with Oyster Mushrooms
Passion Fruit and Raspberry Teardrop
With Star Fruit and dark chocolate stick
Tea Coffee

 

Menu 5

Salad of Grilled Artichoke, Roast Peppers and Avocado
On Lambs Lettuce and Baby Red Chard
Accompanied by a selection of artisan breads and unsalted butter
Slow Roasted Lamb shank
With rosemary mash and braised root vegetables
And Red wine reduction
Caramelised Fresh Citrus Tart
With Strawberries, blackberries and fresh mint
Tea Coffee

 

Menu 6

Smoked Duck Breast Salad
With blood orange, roquet leaves, Pumpkin Seeds, With horseradish cream and roasted red pepper.
Accompanied with a selection of artisan breads and unsalted butter
Seared Pork Medallions
With baby leeks and vouveray Sauce
Rosemary and black pepper roast potatoes
Glazed Carrots with Caraway seeds
Salad of tropical fresh fruit
With Passion Fruit Puree with low fat crème fraiche
Tea Coffee

 

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