Our award-winning chefs work in consultation with local suppliers to provide balanced
menus that are rich in nutrients & robust in flavour.
Seared Fillet of Seabass “Nicoise”, Quails Egg, Olive Tapenade, Red Pepper and Rocket
Toonsbridge Mozzarella with Plum Tomatoes, Basil and Balsamic Vinegar
Honey Roast Quail with Green Beans, Port Raisins, Parsnip and Vanilla Puree
Crab Salad with Sourdough Croutons and Micro Greens
Duck Liver Terrine with Plum Chutney and Organic Leaves, Walnut and Raisin Toast
Lime & Ginger Sorbet
Green Pea and Ham Hock Soup
Curried Parsnip Soup
West Cork Duck Breast and Confit Leg, Sweet Potato, Little Gem, Citrus and Star Anise Jus
Gilt-Head Bream with Puy Lentils, Smoked Bacon, Green Asparagus, Red Wine Sauce
Roast Fillet of Hereford Beef with Wild Mushrooms, Chateau Potatoes, Wild Garlic Butter
Fillets of Sea Bass with Squash and Almond Tortellini, Wild Mushroom and Tarragon Broth
Tasting of Local Pork – Sneem Black Pudding, Crispy Belly and Roast Fillet, Roast Potatoes, Scallions and Apple Sauce
Warm Chocolate Fondant, Pistachio Ice-Cream, salted Caramel Sauce Tea & Coffee & Sweets
Lemon Posset with lavender Cookies
Sticky Toffee Pudding with Caramel Sauce
Honey and Rosemary Creme Brûlée with Shortbread Cookies
A Trio of Summer Strawberries – Parfait, Fresh and Sorbet
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