Soups & Sorbets

Leek and potato with fresh Garden Herb

Portobello Mushroom & Chive Soup

Cream of Butternut Squash with a Nutmeg Cream (seasonal)

French Brown Onion, Parmesan Croutons

Roast Sweet Potato and Red Pepper with Basil Cream

Asparagus & Smoked Bacon, Hazelnut Oil

Carrot and Coriander with a lemon Cream

Roast Vine Tomato & Artichoke

Root vegetable & Potato, Crème Fraiche

 sorbets

Champagne with Strawberries

Green Apple with Mint

Passion Fruit

Lemon and Cucumber

Pina Colada

Malibu and Pineapple

Mulled Wine

Starters

Warm Ardsallagh Goats Cheese Tartlet with Chives, Serrano Crisp,

Pickled Pearl Baby Onions & Rocket Salad

Smoked Breast Salad with a Tarragon and Hazelnut Oil, Topped with a Mango and Lemongrass Salsa

Crab Brulee with Ginger and Garlic, Parmesan and Sesame Seed Crust,

Seasonal Greens

Feuillette of Roast Chicken and Portobello Mushroom with a White Wine Cream and a Balsamic Reduction served with a House Salad

Clonakilty Black and White Pudding Spring Rolls served with a House Salad and a Homemade Sweet Chilli Jam

Warm Smoked Chicken Tartlet with Baby Spinach, Spiced Apple & Red Onion

Marmalade, Mozzarella Cheese Melt

Helvick Seafood Cake with a Lime and Dill Aoili, Seasonal Greens

Ham Hock Terrine with a Leek, Port Wine Jelly, Fig & Gooseberry Relish,

Melba Toast, Seasonal Green Salad

Duo of Ogen & Watermelon Cocktail, Grenadine Sorbet,

 Mullberry Wine Syrup

Warm Smoked Salmon Blinis with Pickled Cucumber and Mustard Seed Topping,

Lemon Scented Crème Fraiche

Classic Caesar Salad, Chargrilled Chicken Breast with Bacon, Garlic

Croutons, Crisp Romani Lettuce, Parmesan, Anchovy Dressing

Beach Walk

PACKAGE

Menu

Feuillette of Roast Chicken and Portobello Mushroom with a White Wine Cream and a Balsamic Reduction Served with a House Salad

Warm Smoked Salmon Blinis with Pickled Cucumber and Mustard Seed Topping, Lemon Scented Crème Fraiche

Choose a Soup from our extensive menu

Sorbet of your choice

Roast Sirloin of Irish Beef with Yorkshire Pudding, Roast plum Tomato

And Caramelized Pearl Onion, Jus Roti

Pan-fried Fillets of sea bass on a bed of creamed Leek and Bacon, Remoulade of Basil and Tomato, Lemon twist

Choice of two Desserts

Tea/Coffee

Forest Retreat 

 PACKAGE

Menu

Warm Ardsallagh Goats Cheese Tartlet with Chives, Serrano Crisp,

Pickled Pearl Baby Onions & Rocket Salad

Duo of Ogen & Watermelon Cocktail, Grenadine Sorbet, Mulberry Wine Syrup

Choose a soup from our extensive menu

Traditional Roast Turkey and Ham with a Garden Herb Stuffing and Cranberry Reduction

Choice of two Deserts

Tea/Coffee

Enchanted

PACKAGE

Menu

Helvic Salmon, Cod & Crab Cake infused with Chilli, Coriander,

Ginger, Seasonal Greens, Pickled Cucumber and Mint Roulade

Clonakilty Black & White Pudding Spring Rolls served with a House Salad and a Homemade Sweet Chilli Jam

Seasonal Vegetable Soup with Crème Fraiche

Roast Sirloin of Irish Beef with Yorkshire Pudding, Roast Plum Tomato

And Caramelized Pearl Onion, Jus Roti

 Selection Plate

(Chocolate Caramel Tart, Mini Meringue with Strawberries, Passion Fruit Posset, Coconut Biscuit and Vanilla ice cream)

Tea/Coffee

 Main Courses

All main courses are served with a choice of 2 vegetables,

 Creamy mashed potatoes and a potato of your choice

Meat Dishes

Noisette of pan Seared Cannon of Pork, Pommes Anna with Caramelized Bramley Apple, Sage & Cider Cream Sauce

Rosemary Roast Leg of Irish Lamb with a Redcurrent jus and served With Pommes Boulangere

Roast Sirloin of Irish Beef with Yorkshire Pudding, Roast Plum Tomato and Caramelized Pearl Onion, Jus Roti, Parsnip Crisp

Fillet of Irish Beef on a Clonakilty Black Pudding Potato Cake, Wild Mushroom Ragout

Herb Encrusted Roast Cussion of Irish Lamb, on a Bed of Spring Onion Champ Potato, Scented Celeriac puree, Jus Roti

Aged Rib Roast of Local Irish Beef , Yorkshire Pudding, Ragout of tomato with mushroom and Tarragon jus roti

Cannon of Tenderloin Boiled Bacon and Clonakilty Black Pudding on a Bed of Colcannon with Chive and Parsley Bread Sauce

Poultry Dishes

Breast of Chicken “En Croute” Fine Mushroom Duxelle Filling,

Wrapped in Short Pastry, Perigourdine Sauce

Traditional Roast Turkey and Ham with a Garden Herb Suffing

Served with a Cranberry Reduction

Oven Roast Guinea Foul, Bacon Lardon & Thyme Chestnut Stuffing,

Marquee Potato, Borettane Onion Reduction, jus Roti

Pan-Fried Cornfed Breast of Chicken, on a Wilted Baby Spinach

Potato Cake, Mixed Bean Cassoulette, Parma Ham Crisp

Pan Seared Boneless Goose Breast, With a Thyme Duchess Potato,

Roast Baby Beetroot, Blackberry Jus

Honey Roast Half Duck, Coffee Bean & Orange Piquant Sauce, Accompanied with Fondant Potato, Serrano Crisp

Pan seared Ginger Marinated Cornfed Chicken Breast, Cous Cous,

Slow Roasted Baby Tomato and Basil Fondue

Fish Dishes

Paupiette of Monkfish with Crab Filling and Wrapped in Serrano Ham,

Basil Foam, Roast Baby Vine Tomato

Sole Veronique: Paupiette of Lemon Sole and Buttered Kale

Champ Potato, Blanched Grapes, Beurre Blanc Sauce

Helvick Salmon and Monkfish Twist served with a Lemon Cream,

Wilted Spinach, and a Tomato Concasse

Pan-fried Fillets of sea bass on a bed of creamed Leek and Bacon,

Remoulade of Basil and Tomato, Lemon twist

Fillet of Hake Topped with Pistachio and Sunflower Seeds Crust Artichoke, Rosemary & Garlic Cream

Supreme of Cod ‘Glenobloise’ with Baby Capers and Shrimp Butter with Fine Fresh Herbs, Scented Lemon Beurre Blanc Sauce

Roast Fillets of Brill, Scented Orange and Lavender Risotto,

Rocket Cream, Beurre Blanc Sauce

Poached Salmon Fillet on a bed of Chive Champ Potato,

Sauce Vierge and a Lemon Fume

Vegetarian Options

Wild Mushroom Fine Tomato Arborio Risotto with Pesto Oil

And Crozier Blue Cheese Gratin

Chargrilled Mediterranean Vegetable Gateaux, Brie Cheese Melt,

Tomato and Mint Relish

Grilled Flat Cap Mushroom with Rocket, White Truffle Oil,

Gorgonzola and parmesan Crisp

Pea and Red Onion Bhajis, Cucumber Raita

Baked Aubergine and ratatouille with Mozzarella

Vegetable Choices

(A choice of two vegetables)

Steamed Broccoli Florets

Carrot Batons Glazed

Cauliflower with a Nutmeg Cream

Red Cabbage with Apple and Apricot

Green Beans with Yellow Peppers

Minted Garden Peas

Potato Options

( choice of one and mashed potato)

Boulangere Potatoes

 Roast Baby Potatoes

Baby New Potatoes with Dill

Pommes Anna

Garlic Potatoes au Gratin

Dessert Options

Rhubarb Crème Brulee served with Orange Scented Sable and Vanilla Ice Cream

Dark Chocolate Caramel Tart with Homemade Malteser Ice Cream, Chocolate Spoon

Individual Pavlova filled with Marinated Mixed Berries and a Vanilla Ice Cream

Poached Pear with Yougart Ice Cream, Blueberry Sauce and Pistachio Biscuits

Caramelized Apple and Calvados Tart served with Vanilla Ice cream, Apple Crisp

Apple and Berry Almond Crumble served with Vanilla Ice Cream, Sauce Anglaise, Apple Crisp

Individual Raspberry Cheesecake with a Framboise Jelly served with White Chocolate Ice Cream

Warm Sticky Toffee Fig and Pecan Pudding served with Butterscotch Sauce

and Caramel Ice Cream in a Ginger Snap Basket

Malteser Cheesecake served with a Duo Sauce and Chocolate Ice Cream

Strawberry Daiquiri Fool served with Shortbread and Vanilla ice cream

Choose any Two Desserts stated above or one of the following:

SELECTION PLATE

(Mini Chocolate and Caramel Tart, Vanilla Cream,

 Passion Fruit Posset, Coconut Biscuit, Mini Pavlova and Strawberries)

 BERRY PLATE

(Mini Berry Crumble, Berry & Vanilla Crème Brulee

And Vanilla Ice Cream)

 CHOCOLATE PLATE

(Milk Chocolate Chip Cheesecake, Malteser Ice Cream,

Raspberry and White Chocolate Crème Brulee, Chocolate Spoon)