Failte Suite Menu

1999-2000

STARTERS

Freshwater Seafood Bouchee (delicious seafood in small puff pastry vol au vents)

Cornets of Smoked Salmon (oak smoked salmon with a cream cheese stuffing)

Tropical Fruit Salad (succulent fruits with mixed leaves and olive oil dressing)

Garlic and Chive Mushrooms (pan-fried) mushrooms coated in creamy garlic and chive sauce)

Oriental Chicken Satay (skewered chicken breast pieces served with a roasted nut sauce )

Egg salad American (egg salad with mayonnaise dressing)

SOUPS

Carrot and coriander

Chicken and sweetcorn

Cream of vegetable

MAIN COURSE

Roast stuffed Turkey and Ham (traditional feast with a fresh fine herb stuffing)

Prime roast Beef (served with plump Yorkshire pudding)

Roast leg of lamb (rosemary- coated leg of lamb with boulangere potatoes)

Ocenic Chicken (chicken fillet stuffedd with smoked salmon and prawns served on a red pepper and spring sauce)

Chicken Creole (char-grilled chicken fillet with a lightly spiced barbecue sauce)

Peppered Salmon (salmon steak baked in a coat of crushed peppercorn and served with a hollandaise sauce)

Honey-Glazed Duckling (supreme of duckling with a honey an soy glaze)

DESSERTS

Medley of homecooked desserts (minimum selection of five)

Selection of whipped ice-cream with topping

Tea of coffee with Petite–fours

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