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Ribbon of Smoked Salmon
with Dublin Bay Prawns and Coriander Oil

Penne Arribiata

Entrecote of Veal
Served on a Bed of Colcannon with a Piquant Pearl Onion Sauce

Medley of Market Fresh Vegetables and Potatoes

Chocolate Creme Brulee
with a Compote of Tropical Fruits and Butterscotch Sauce

Tasting Plate of Irish Cheeses

Coffee & Petit Fours