A La Carte

Sweet Honeydew Melon with Seasonal Fruits
& Two Fruit Sauces

Dundrum House Chicken Liver Pate with Cumberland Sauce & Toast Points

Tossed Salad of Garden Leaves, Garlic Croutons, Smoked Lardons with Black Olive Dressing & Grilled Cajun Chicken

Irish Oak Smoked Fish Platter with Cucumber & Mint Salad

Hot Chicken & Button Mushroom Vol-au-Vent


Tian of Atlantic Seafood with a Light Tomato & Cognac Mayonnaise

Oak Smoked Irish Salmon on Tossed Salad, drizzled with a Dill, Lemon & Lime Mayonnaise
Goats Cheese & Onion Tartlet with Roasted Cherry Tomatoes, Balsamic Dressing

Farmhouse Egg Mayonnaise

Salmon & Leek Tartlet with Dill & Dijon Mustard Dressing

Smoked Chicken & Basil Tartlet with a Roasted Cherry Tomato Dressing

Black Pudding with Caramelised Onions, Sherry Vinegar Sauce

Crown of Melon filled with Melon Pearls, Grapefruit Segments
& Black Grapes with Mango Coulis (Supplement)

Slivers of Smoked Barbarie Duckling with Shoestring Potatoes, Raspberry Vinaigrette & Caesar Dressing (Supplement)

Deep Fried Goats Cheese with Oatmeal Crust, Strawberry & Green Peppercorn Salad served with Apricot Sauce (Supplement)

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A La Carte
Soup Menu Selector

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 Coriander Soup

Citrus Sorbet with Vodka Syrup

Tropical Fruit Sorbet with Peach Schnapps

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A La Carte
Main Course Menu Selector

Traditional Roast Stuffed Turkey & Glazed Ham with Roast Gravy & Cranberry Sauce

Prime Roast Beef Sirloin with a Button Mushroom, Glazed Shallot & Burgundy Wine Jus

Roast Leg of Tipperary Lamb with Thyme Stuffing, Dijon Mustard & Herb Jus

Pan Roasted Chicken Supreme, Grain Mustard Potato Puree & Sage and Shallot Jus

Herb Roasted Tenderloin of Pork on Mixed Berry Compote & Basil scented Gravy

Poached Salmon Escalope with a Nage of Julienne Vegetables &
White Wine
Duet of Salmon & Seabass with a Broth of Boston Shrimp & Chive

Baked Seabass Fillet with Sweet Pepper Confit & Basil Oil

Beef Fillet Medallions cooked with "Herbs de Province" served with a Peppercorn & Cream Broth (Supplement)

Entrecote Steak with a Ragout of Peppers, Mushrooms & Shallots, scented with Garlic (Supplement)

Baked Salmon with Creamed Spinach Wrapped in Flaky Pastry & served with a Lemon Beurre Blanc (Supplement)

Lemon Sole & Salmon Mousse Roulade with Shrimp Bisque scented with Cognac (Supplement)

The Classical Fillet of Beef Wellington served with a Duxuelle of Mushrooms & Bacon (Supplement)

Rack of Tipperary Lamb with Herb Potatoes & a Thyme & Rosemary Jus
(Supplement)
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A La Carte
Dessert Menu Selector

Golden Choux Profiteroles with Baileys Cream &
Dark Chocolate Sauce

Cheesecake of your choice with Fruit Sauce &
Crème Anglaise

Individual Apple & Cinnamon Strudel with Butterscotch Sauce &
Praline Ice-cream

Brandy Snap Basket with Praline Ice-Cream & Seasonal Berry Compote

Lemon Tartlet with Fresh Strawberries & Praline Ice-cream

Pavlova Nest with Cream & Fresh Fruit Salad

Bramley Apple Pie Perfumed with Cloves served with Cream

Chocolate & Caramel Pie with Mocha Flavoured Anglaise

Chocolate & Black Cherry Gateau with Vanilla Anglaise a & Cherry Coulis

Apple & Seasonal Berry Crumble with Vanilla Ice Cream & Crème Anglaise

Baked Belgian Chocolate Torte with Raspberry Coulis & Mocha Anglaise

Tiramisu scented with Tia Maria

Individual Symphony of Dessert -
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

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