ORANGE PACKAGE

Starters

Duo of Galia & Watermelon
With Wild Berry Compote, Strawberry and Mint Salad
~~~~~~~~~
Ragout of Chicken & Forest Mushroom Taragon
Served in Flaky Pastry with Chardonnay Cream
~~~~~~~~~
Baby Gem Caesar Salad
With Shaved Parmesan, Crisp Bacon Crumble, Pesto Crute & Caesar Dressing

Soup

Leek and Potato, Cream of Vegetable
Tomato and Basil, Vegetable Consommé

Sorbet

Citrus, Passion Fruit, Champagne, Lemon & Lime
Gin and Bitter Lemon

Main

Traditional Roast Turkey & Sugar Glazed Ham
Served with Sage Stuffing and Cranberry Compote with Red Wine Jus
~~~~~~~~~
Supreme of Irish Chicken
Stuffed with Buttered Leeks, Sun Dried Tomato & Melting Mozzarella with Purple Onion Cream
~~~~~~~~~
Poached Fillet of Salmon
With Basil Potato and Champagne and Chive Veloute
~~~~~~~~~
All main course dishes are served with a selection of fresh market vegetables and potatoes

Dessert

Assiette of Homemade Treats
With Chantilly Cream
~~~~~~~~~
Tea/coffee and Petit Fours

Wine List

White: Fontenoy Sauvignon Blanc
Gallo Chenin Blanc
Richmond Grove Chardonnay
~~~~~~~~~
Red: CyT Merlot
Gallo Ruby Cabernet
Richmond Grove Shiraz

PURPLE PACKAGE

Starter

Classic Springs Prawn Cocktail
With Marie Rose, Smoked Paprika & Plum Tomato Dressing
~~~~~~~~~
Irish Oak Smoked Salmon
With Purple Onion Tomato Salsa, Lemon Oil & Crisp Capers
~~~~~~~~~
Ragout of Chicken & Forest Mushroom Taragon
Served in Flaky Pastry with Chardonnay Cream

Soup

Leek and Potato, Carrot and Coriander, Cream of Vegetable
Tomato and Basil, Sweet Peas and Ham, Vegetable Consommé
Mushroom and Tarragon, Butternut Squash

Sorbet

Citrus, Passion Fruit, Champagne, Lemon & Lime
Gin and Bitter Lemon

Main

House Aged Sirloin Steak
With Crispy Onions & Bourbon Peppercorn Jus
~~~~~~~~~
Pan Seared Duck Breast
With Thyme Roasted Parsnips, Redcurrant Jelly & Port Reduction
~~~~~~~~~
Poached Fillet of Salmon
With Basil Potato and Champagne and Chive Veloutte
~~~~~~~~~
All main course dishes are served with a selection of fresh market vegetables and potatoes

Dessert

Assiette of Homemade Treats
With Chantilly Cream
~~~~~~~~~
Tea / coffee and Petit Fours

Wine List

White: Goat de Roam
Frascati
Julio Bouchon Sauvignon Blanc
~~~~~~~~~
Red: Goat de Roam
Chianti
Julio Bouchon Merlot 

GOLD PACKAGE

Starters

Tian of Fresh Water Prawn & Soft Shell Crab
With Citrus Crème Fraiche, Coriander & Balsamic Reduction
~~~~~~~~~
Terrine of Wild Boar
With Apple Raisin Relish & Toasted Ciabbatta
~~~~~~~~~
Warm Tartlet of Goats Cheese
With Sweet Peppers, Toasted Walnuts, Beetroot & Lime Béarnaise

Soup

Leek and Potato, Carrot and Coriander, Cream of Vegetable
Tomato and Basil, Sweet Peas and Ham, Vegetable Consommé
Mushroom and Tarragon, Butternut Squash

Sorbet

Citrus, Passion Fruit, Champagne, Lemon & Lime
Gin and Bitter Lemon

Main

House Aged Fillet of Beef
with Coriander Mash, Sauce Béarnaise & Shiraz Reduction
~~~~~~~~~
Rack of Westmeath Lamb
With Flat Leaf & Sea salt Crust, Rosemary & Redberry Essence
~~~~~~~~~
Herb Roasted Seabass Fillet
With Buttered Leeks, Champagne & Chive Veloute
~~~~~~~~~
Pan Seared Duck Breast
With Thyme Roasted Parsnips, Redcurrant Jelly & Port Reduction
~~~~~~~~~
All main course dishes are served with a selection of fresh market vegetables and potatoes

Dessert

Assiette of Homemade Treats
With Chantilly Cream
~~~~~~~~~
Tea / coffee and Petit Fours

Wine List

White: Julio Bouchon Sauvignon Blanc
Montana Chardonnay
Sacre Blanc: Chenin Blanc
~~~~~~~~~
Red: Julio Bouchon Merlot 
Montana Cabernet Merlot
Cotes De Rhone