Private Dining

Private Dining Menus

Main Courses
  • Slow Cooked Rump of Lamb, caramelised onion mash, red pepper jam, lamb jus
  • Baked fillet of Cod, with ratatouille and basil pesto
  • Baked Fillet of Salmon, with honey and soy stir fry vegatable noddles
  • Half Roast Cherry Valley Duck, honey glazed apricot and spring onion stuffing, orange and cardamom jus
  • Roast Breast of Chicken, stuffed with bacon, mushrooms and herbs, with spring onion mash, thyme and red wine sauce
  • Roast Monkfish, wild mushroom and herb risotto with parmesan foam
  • Baked Fillet of Salmon, cauliflower puree, caper and curry dressing
  • Sirloin Steak, caramelised onion mash, red wine jus
  • Fillet of Irish Beef, spring onion mash, red wine jus with button mushrooms and pearl onions
  • Roast Saddle of Rabbit, stuffed with smoked bacon and apricot, parsnip cream, caramelised apple
  • Roast Rack of Lamb, roast garlic mash, lamb sausage, port jus
  • Pan Fried Fillet of Turbot, chorizo and pea risotto, prawn glaze
  • Loin of Wild Irish Venison, red cabbage, celeriac mash, redcurrant jus
  • PanRoasted Veal Cutlet, smoked bacon mash, slow roasted tomato, sage veloute
Starters
  • Ballotine of Salmon, potato and chive salad, red onion and caper dressing
  • Crispy Fried Fish Cake, pea puree, lemon and caper butter
  • Crispy Confit Duck leg, with honey and Chinese five spice and green salad
  • Grilled Chicken Caesar Salad with lardoons, croutons and parmesan shavings
  • Panfried Prawns, garlic butter and mixed leaves
  • Confit Duck and Roast Onion in Filo Parcel, spring onion puree, blueberry vinaigrette
  • Panseared scallops, with roast garlic mouseeline and black pudding boudin
  • Roasted Field Mushroom with spinach and pinenuts, glazed with smoked applewoood cheese
  • Ballotine of Confit Duck & Foie Gras, apple and raisin compote, toasted brioche
  • Crab & Smoked Salmon salad, avocado and lime puree
  • Homemade Soup served with homemade brown bread
Desserts
  • White Chocolate and Raspberry Cheese Cake
  • Meringue with sweetened cream and strawberries
  • Classic Vanilla Crème Brulee, and vanilla ice cream
  • Chocolate Brownie, fudge sauce and mint ice cream
  • Chocolate Fondant, warm chocolate sauce and fresh cream
  • Apple & Ginger Crumble, anglaise sauce and vanilla ice cream
  • Sticky Toffee Pudding, caramel sauce, vanilla ice cream
  • Lemon Tart, mixed berry ice cream
  • Pear & Almond Tart, chocolate ice cream
  • Selection Of Irish Farmhouse Cheeses, with water biscuits, grapes
Vegetarian Options
  • Orzo Pasta in homemade tomato sauce, with spinach, cherry tomato, basil pesto and goats cheese
  • Wild Mushroom & Pea Risotto, parmesan shavings
  • Slow Roast Vine Tomato, Thyme and Red Pepper Tart, with rocket and goats cheese cream
  • Penne Pasta in homemade tomato sauce, with spinach, cherry tomato, basil pesto and goats cheese
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