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Menu A A roulade of spinach wrapped around alight smoked trout and roasted red pepper mouseline with a light horseradish, lime & mint dressing Chefs soup of the day Saddle of Irish lamb with a goat cheese, baby spinach & sun dried tomato stuffing served with a light rosemary, port and redcurrant sauce Served with seasonal vegetables Peach and praline tartlets with a coffee bean and Drambuie sauce Tea or Coffee
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Menu B A terrine of fresh local sea food, with a lime carraway and chive dressing Chefs soup of the day Breast of corn fed chicken wrapped in pancetta and savoy cabbage with a wild mushroom, tarragon & caraway sauce Vegetables of the season Terrine of tropical fruits with a passion fruit & kiwi coulis Coffee or Tea
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Menu C A hot chicken liver, wild mushroom and lavender mousse with a port and lavender jus Chefs soup of the day Fillet of salmon with a crab, ginger, coriander ,and lemon grass stuffing wrapped in nori seaweed with a Thai spiced butter Served with seasonal vegetables A rhubarb, lemon and elderflower tart with a vanilla cream Tea or Coffee
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Menu D Terrine of sole, scallops and crab with a spiced cumin, sorrel and caraway sauce Chefs soup of the day Roasted rack of lamb with a basil, pine nut and roasted garlic crust served on a bed of niçoise vegetables with a minted béarnaise sauce Served with seasonal vegetables Crème Brulee Tartlets with fresh raspberries & blueberries Tea or Coffee
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Menu E Fresh crab, king prawn, and spinach tartlets, on a bed of home grown mixed baby lettuce with a citrus hollandaise sauce, Soup of the day Loin of organic pork with a peach, chestnut, and sage stuffing, served with a tarragon gravy Served with seasonal vegetables Chocolate, hazelnut and black cherry roulade Tea or coffee
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