Confit of duck leg served with a mixed herb mash and red wine sauce Pan-fried fillet of mackerel, ratatouille, olive oil and balsamic dressing Wicklow blue cheese salad with baby pears, pine nuts and peanuts and french dressing Oak smoked salmon salad served with dill potatoes, asparagus tips and lemon aioli Oven roasted quail served with onion gravy
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Fillet of beef served with baby spinach, garlic mash potato and wild mushroom jus Rump of lamb with roasted vegetables, gratin potato and garlic jus Pan fried breast of chicken with poached baby vegetables, roast potato and saffron cream sauce Oven baked fillet of organic salmon, chive potato puree, caper and lemon butter Linguine pasta, roasted mediterranean vegetables, goat’s cheese and basil
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Pear and almond tart served with crème anglaise Crème brulee with hazelnut biscuits Selection of homemade ice cream and sorbet Baked vanilla cheesecake with chocolate sauce Selection of Irish cheese served with biscuits
