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Chefs Amuse Bouche
Double baked Smoked Salmon and Crab meat Souffle
Served with peppered leaves and a citrus creme fraiche
Warm Terrine of Clonakilty Black & White Pudding
Served with a red onion marmalade & potato blini
Roast Tomato and Red Pepper Soup
Topped in a basil swirl, olive crouton served with our classic soda bread
Black Velvet
Guinness and Champagne Sorbet
Roast Fillet of Hake
Served on black pudding potatoes with crisp bacon and a lemon and chive cream
Medallions of Beef Fillet
Served with roast shallots, parsnip & potato puree with a brandy jus
Pan fried Escallope of Turkey
With an apricot and cranberry stuffing wrapped in bacon and served on a herb potato cake finished with a plum jus
Christmas Symphony of Desserts