| Salad of Wicklow blue cheese, toasted pecan and pinenuts, baby pears and balsamic dressing |
| Risotto of mixed herbs served with poached baby vegetables and parmesan shavings |
| Roast Mediterranean vegetable soup with croutons and basil |
| Ratatouille tartlet served with chili, crème fraiche and rocket leaves |
| Aubergine cannelloni filled with baby spinach, boiled potatoes, wild mushrooms and parmesan and olive oil |
