Our choice for evening Dinner at Dooley's Hotel 23rd November 2013

APPETIZERS – STARTERS

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Chicken Liver Pate served with Cumberland Sauce

Oak Smoked Salmon Stack served on a bed on crushed baby potatoes in creme fraiche and salad leaves

Potato & Spring Onion Soup

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ENTRÉES – MAIN COURSES

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Traditional Irish Bacon with Calcannon Mash and Parsley Sauce

Supreme of Chicken wrapped in Bacon with a herb stuffing served with a creamy pepper sauce

Pan-fried fillet of Salmon with a dill and caper butter

Spinach & Mushroom Risotto topped with Goats Cheese

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SWEETS – DESSERTS

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Homemade Chocolate Brownie served with a chocolate sauce and vanilla ice-cream

Lemon & Lime Pannacotta served with a Champagne Sorbet

Peach & Almond Flan with fruit coulis and vanilla ice-cream.

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Tea/Coffee