A La Carte 2008
Starters Menu
Sweet Honeydew Melon with Seasonal Fruits
& Two Fruit Sauces €6.00
Fresh Exotic Fruit Cocktail with Iced Peach Schnapps (Seasonal Variations) €6.95
Crown of Melon filled with Melon Pearls, Grapefruit Segments
& Black Grapes with Mango Coulis €8.75
Slivers of Smoked Barbarie Duckling with Shoestring Potatoes, Raspberry Vinaigrette & Caesar Dressing €9.50
Dundrum House Chicken Liver Pate with Cumberland Sauce & Toast Points €7.65
Tossed Salad of Garden Leaves, Garlic Croutons, Smoked Lardons with Black Olive Dressing & Grilled Cajun Chicken €8.75
Irish Oak Smoked Fish Platter with Cucumber & Mint Salad €11.25
Hot Chicken & Button Mushroom Vol-au-Vent €6.25
Deep Fried Goats Cheese with Oatmeal Crust, Strawberry & Green Peppercorn Salad served with Apricot Sauce €9.85
Atlantic Seafood Salad in a Crisp Puppodum Basket with a Light Tomato & Cognac Mayonnaise €11.25
Oak Smoked Irish Salmon on Tossed Salad, drizzled with a Dill, Lemon & Lime Mayonnaise €11.25
Farmhouse Egg Mayonnaise €6.50
Salmon & Leek Tartlet with a Dill & Dijon Mustard Dressing €8.95
Smoked Chicken & Basil Tartlet with a Roasted Cherry Tomato Dressing €8.95
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A La Carte 2008
Soup Menu Selector
All at €6.50
Garden Vegetable Soup
Mushroom Soup
Potato & Leek Soup
Fresh Beef Consomme with Port
Tomato & Lovage Soup
Carrot & Ginger Soup
Beef & Barley Broth
Courgette & Leek Soup
Chicken & Sweetcorn Soup
Carrot & Parsnip Soup (Parsnips in Season from October-March)
Cream of Carrot and Corriander Soup
Citrus Sorbet with Vodka Syrup
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A La Carte 2008
Main Course Menu Selector
Traditional Roast Stuffed Turkey & Glazed Ham with Roast Gravy & Cranberry Sauce €21.95
Prime Roast Beef Sirloin with a Button Mushroom, Glazed Shallot & Burgundy Wine Jus €27.00
Roast Leg of Tipperary Lamb with Thyme Stuffing, Dijon Mustard & Herb Jus €27.50
Pan Roasted Chicken Supreme, Grain Mustard Potato Puree & Sage and Shallot Jus €22.15
Beef Fillet Medallions cooked with “Herbs de Province” served with a Peppercorn & Cream Broth (market prices)
Entrecote Steak with a Ragout of Peppers, Mushrooms & Shallots, scented with Garlic €29.95
Herb Roasted Tenderloin of Pork on Mixed Berry Compote & Basil scented Gravy €21.95
Poached Salmon Escalope with a Nage of Julienne Vegetables &
White Wine €26.75
Baked Seabass Fillet with Sweet pepper Confit & Basil Oil (Seasonal Prices)
Baked Salmon with Creamed Spinach Wrapped in Flaky Pastry & served with a Lemon Beurre Blanc €29.95
Lemon Sole & Salmon Mousse Roulade with Shrimp Bisque scented with Cognac (seasonal)
The Classical Fillet of Beef Wellington served with a Duxuelle of Mushrooms & Bacon (Market Prices)
Rack of Tipperary Lamb with Herb Potatoes & a Thyme & Rosemary Jus
(seasonal prices)
Duet of Salmon & Seabass with a Broth of Boston Shrimp & Chive €29.95
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A La Carte 2008
Dessert Menu Selector
Golden Choux Profiteroles with Baileys Cream &
Dark Chocolate Sauce €6.30
Cheesecake of your choice with Fruit Sauce &
Crème Anglaise €6.30
Individual Apple & Cinnamon Strudel with
Praline Ice-cream €8.75
Brandy Snap Basket with Praline Ice-Cream & a Berry Compote €8.75
Lemon Tartlet with Fresh Strawberries & Praline Ice-cream
€8.75
Pavlova Nest with Cream & Fresh Fruit Salad €8.00
Bramley Apple Pie Perfumed with Cloves served with Cream €6.30
Chocolate & Caramel Pie with Mocha Flavoured Anglaise €8.75
Chocolate & Black Cherry Gateau with Vanilla Anglaise a & Cherry Coulis €6.30
Tiramisu scented with Tia Maria €8.00
Individual Symphony of Dessert - €8.95
Baileys Profiteroles
Ice-cream in a Brandy snap Basket
Cheesecake
Pavlova Nest with Fresh Fruit
Miniature Lemon Tartlet
(you may choose any three of the above for the symphony of desserts)
Tea/Coffee/Mints €3.50
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