Selection of dishes

Pan-fried potato rosti topped with Galway Bay smoked salmon, fine capers & rocket leaves tossed in our piquant dressing.

Mixed salad with Callinan’s corned beef, melon, candied walnuts, rocket & Parmesan shavings - orange dressing.

Saute Spring lamb’s kidneys in garlic butter, wrapped in filo  pastry, baked

until golden brown - creamy seed mustard sauce.

Half dozen Lissadell oysters - au natural or  baked with chervil butter sauce.

Warm shredded duck salad with toasted hazelnuts, spring onions, fresh coriander, mint and cucumber - soy, lime, ginger, chilli and five spice dressing.

Real smoked  haddock and baby spinach risotto with Parmesan shavings

Cashel Blue cheese souffle with crispy bacon, caramelised pears and wild rocket - fresh cranberry compote.

Roast boneless Quail, with a wild game and date forcemeat stuffing, wilted spinach - Port jus.

Home-made Game Terrine (wild rabbit, pheasant, venison, pigeon & Pistachio nut ) with a fresh cranberry relish,  leaves and pickles.

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Roast wild pheasant set on a bacon and nutmeg spatzle, with a light red-currant and thyme cream sauce - game chips.

Duo of duck - slow cooked  crispy confit of leg and roast five-spice scented breast with braised red cabbage and a piquant creamy balsamic and pepper sauce.