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.
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.