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Cleggan Bay Crabmeat flavoured with Garden Herbs and Mayonnaise Air-Dried Lamb from McGeough’s Served with Seasonal Leaves and Mint Dressing Fresh Oysters with Shallot Vinegar and Lemon Deep-Fried Chavignol Goats Cheese wrapped in Filo pastry with a Basil Pesto Roasted Quail on a bed of Lettuce with Balsamic Vinaigrette ************************************ Cauliflower and Cashel Blue Cheese Soup Homemade Blackcurrant Sorbet with Crème De Cassis *************************************** Grilled Fillet of Irish Beef with Pomme Paille and Bordelaise Sauce Roast Rack of Connemara Lamb with Ratatouille and a Rosemary Jus Seared Scallops with Courgette Spaghetti and Saffron Butter Sauce Fillet of Wild Renvyle Salmon served with Fennel and Orange Risotto and a Star Anise Beurre Blanc Baked Lobster with Basmati Rice and Garlic and Pernod Butter ************************************** Homemade Date and Toffee Pudding Homemade Shortbread filled with fresh Strawberries and Cream Rosleague Chocolate Mousse Selection of Ice Cream in a Brandy Snap Basket Irish Farmhouse Cheeses |