CHRISTMAS LUNCH MENU 2004

STARTERS

Festive casserole of Venison encased in a puff pastry boucle with red wine and rosemary

Caesar salad with crisp bacon, garlic croutons and parmesan shavings

Duo of Melon with lime scented syrup, winter berry compote and minted yogurt

Oak smoked salmon with lemon aioli, tomato and roasted beetroot salsa

Terrine of chicken and ham hock with wholegrain mustard dressing and basil oil

Today’s soup made from market fresh produce

A warming bowl of fresh seafood chowder

The Main Event

Roast rib of prime Irish beef with red wine and thyme jus

Pan fried supreme of chicken with a boudin of apple and walnut, served with a shallot sauce

Festive roast turkey and honey baked ham with a sage and onion stuffing, candied orange and cranberry jus

Baked fillet of Irish salmon marinated in light eastern spices, served with a tomato and marscapone fondue

Braised venison sausage with red wine and rosemary, whipped champ potato and onion gravy

Penne pasta with roasted Mediterranean vegetables, flat cap mushrooms and red onion, bound in a creamy pormolio sauce

Medley of fresh vegetables and potatoes

Selection of festive Desserts

Tea or Coffee

€29.95pp + SC