Glass of Champagne on arrival.

Starters

Roast quail on a bed of curried mash, red onion confit and Port wine jus.

OR

Irish oak smoked salmon and asparagus roulade, with a lemon and honey Greek yogurt.

OR

Baked goat cheese on toasted brioche, sun dried tomatoes, served on a crisp salad and balsamic dressing.

Soup Course

Roast parsnips, carrot and ginger soup.

Sorbet

Raspberry sorbet infused with champagne.

Main Course

Honey roast duck, on a bed of braised red cabbage and a plum and Brandy sauce.

OR

Grilled venison steak, roast vine cherry tomatoes and rosemary reduction.

OR

Individual beef Wellington, Bordelaise sauce.

OR

Baked fillet of sea bass with basil Aioli, black lump fish roe and beurre blanc.

OR

Lemon grass and sultana rice with curried lentils.

Dessert

Surprise dessert plate

Freshly brewed coffee or tea.

7 course menu €28 per person