Dinner Menu

• Fresh Seafood Chowder - With a Melody of shrimp, mussels & Irish Salmon
• Portabello Mushrooms (V) Stuffed with Irish Cream Cheese
• Pan Seared Chicken Bruschetta - On a Fusion of Tomato, Olives & Basil, Toasted pinenut pesto
• Irish Smoked Salmon with fresh Crab & Creamed Cheese Mixed Seasonal Leaves and Melba Toast
• Treyvaud’s Fish Cakes with Smoked Haddock Wholegrain Mustard & Chives, garlic aioli
• Cream of Wild Mushroom Soup (V) - Wild Forest Mushrooms & Truffle oil
• Shredded Duck Confit - Irish Cream cheese & Beetroot Carpaccio
• Skewered Kangaroo Fillet - With a Sesame seed oil
• Deep Fried Calamari - With a Saffron & Citrus Rouille

• Pan Fried Ostrich Fillet - Caramelised Shallots & Red Wine Jus
• 10oz Prime Irish Sirloin Steak - Leek & Bacon Mash & Peppercorn sauce
• Pan Fried Medallions of Pork Fillet - With a Mediterranean glaze & Clonakilty Mash, White wine & cream sauce
• Prime Beef Meatballs - Served with Colcannon, sweet & spicy red wine sauce
• Braised Shank of Kerry Lamb - Savoury Jus & Champ Potato
• Roast Breast of Barbary Duck - Pomme Gratin Dauphinoise & sauce Gran Marnier
• Half Roast Guinea Fowl - With Wild Forest Mushroom Cream Sauce
• Roast Breast of Chicken with Fondant Potatoes - Creamed Spinach, Garlic & herb sauce

• Grilled Fillet of Fresh Seabass - Sauteed Baby potatoes with zucchini, lime & chive mascarpone
• Baked Fillet of Irish Salmon - Sundried tomato & Parmesan crust, tossed green bean salad
• Sauteed Tiger Prawns & Crab Claws - With Steamed Wild Rice, garlic and herbs & sauce Newburg
• Deep Fried Cannelloni (V) - Filled with butternut squash, sage & pinenut risotto, garlic aioli
• Tortelli Asparagus (V) - With Pesto cream & Grilled Tomato