Examples of Previous Menus

Menu One

Courgette Flowers, Salmon Mousse, Tomato and Chive Oil

Best End Rack of Lamb, Port and Elderberry Reduction, Saute Potatoes and Garden Vegetables

A Selection of Irish Artisan Cheeses

Blackcurrant Leaf Bavarois, Blackcurrant Coulis and Honeycomb

Menu Two

Warm Salad of Smoked Eel, Bacon and Oca

Jerusalem Artichoke Soup

Roast Loin of Venison, Red Wine Jus, Red Cabbage and Celeriac Mash

Bitter Chocolate and Hazelnut Tart, Cardamon Ice-cream and Praline

Menu Three

Gruyére tart with Garden Salad

Wild Garlic Soup

Roast Duck Breast, Damson Jus, Balsamic Radicchio and Pommes Ecrasées

Pannacotta and Rhubarb

Menu Four

Salmon Cured in Beetroot, Pickled Cucumber,Horseradish Cream

Pork wrapped in Spinach and Pancetta, Caramelised Pear and

Fondant Potato

A Selection of Irish Artisan Cheeses

Wild Strawberry Tart and Lavender Ice Cream

Menu Five

New Garlic and Thyme Souffle with Wild Rocket Salad

Watercress Soup

Roast Sirloin of Beef, Béarnaise Sauce, Red Wine Jus, Confit Shallots and Jansson’s Temptation Potatoes

Rhubarb Creme Brulée Tartlet with Rosemary Ice Cream

Menu Six

Warm Salad of Wood Pigeon and Hazelnuts

Slow roasted Leg of Lamb with Wild garlic and Anchovies

A Selection of Irish Artisan Cheeses

Chilled Chocolate Fondant and Raspberry Sorbet

Menu Seven

Walled Garden Onion Tart with Salad

Nettle Soup

Pan fried Quail with Grapes,  Lemon and Wild Garlic Pearl Barley Risotto

Iced Honey and Nut Parfait with Gooseberry Compote