Dinner Menu B

 Dinner Menu B
Starters:
Chargrilled asparagus, pickled girolles, soft quails egg, Parmesan and herb salad (V,GF)
Tomato and goat's cheese galette, rocket and sweet sherry vinaigrette (V)
Gravadlax of organic Irish salmon with warm potato and chive salad (GF)
Duck rillette with fig chutney, melba toast, mixed greens

Main Courses:
Supreme of Irish free range chicken, Parmesan and spinach stuffing, Dauphinoise potatoes, sautéed baby leeks (GF)
Daube of beef with braised shallots, pommes puree, red wine jus (GF)
Roast fillet of sea bass with chorizo, creamy chick peas and roasted red pepper (GF)
Fillet of Pork, Parma ham, sage & Parmesan, balsamic sultanas, red wine jus (GF)
(Main courses accompanied with potatoes and fresh seasonal vegetables, served family style)

Desserts:
Lemon tart with fresh raspberries and mint salad
Pear and frangipane tart with créme fraiche and toffee sauce
Rich chocolate mocha tart with cappuccino cream
Vanilla panacotta, rhubarb compote, shortbread biscuits, ginger & vanilla syrup

Organic and Fair Trade tea and coffee served with rich chocolate truffles 


Photographer: Tieberiu Coroliue. Stylist: Charlotte MacDonald. Confetti 2010