CHRISTMAS
DINNER MENU 2004
Festive
Ballintine of wild Duck, Rabbit, Venison and Partridge wrapped in Bacon with a
Red Currant and Juniper Berrie glaze
Terrine of oak smoked salmon and fresh salmon with a roasted beetroot and
tomato salsa lemon aioli Caesar salad with crisp bacon garlic croutons and
parmesan shavings
Duo of sun ripened melon with lime scewterl syrup, winter berrie compote and
minted yogurt
Festive gatire of seafood with tomato and coconut coulis and basil oil
Deep fried parcel of goats cheese with sewwt chilli sauce and winter leaves
Soup of the Evening made from market fresh produce
OR
Cream of toasted pumkin and chestnut soup
The Main Event
Chargrilled sirloin of beef with shallot and mushroom sauce
Grilled rack of lamb with apricot and mint chutney and red wine jus
Panfried supreme of chicken with a boudin of apple and walnut served with
wholegrain mustard sauce
Festive roast turkey and honey baked ham with sage and onion stuffing and
orange and cranberry gravy
Eastern marinated fillet of Irish Salmon with a herb risotto cake, tomato and
marscapone fondue
Penne pasta with roasted Mediterranean vegetables, flat cap mushrooms and red
onion bound in a creamy parriolio sauce
Medley
of fresh vegetables and potatoes
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Selection of festive Desserts
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Tea or Coffee
€35.95
+ SC Sunday to Thursday
€45.95
+ SC Friday to Saturday
Live
entertainment in lounge
Festive
decorated tables