4-Course Gourmet Dinner Menu

We endeavour to serve you only the finest and freshest fish from the Atlantic and local quality Meat and Poultry.
However, our purchase depends on the market and its unexpected surprises and the given unpredictability of Nature.
Therefore, some dishes are not always available.
Our Chef de Service will be glad to assist you in your choice of your favourite meal.
Thank You! Paul Montgomery & Team.

Starters

Oysters
Half Dozen Donegal Bay Oysters served to your liking :
‘au naturel’ with shallots sauce,‘grilled’ with Dill Sabayon, or a selection of both
*****
Gravlax Salmon
Local Salmon cured to a velvety, silky-smooth texture in a sugar-salt-dill mixture,
served with a poached Egg and Mustard Sauce & Toast
*****
Quail & Prawns
Slow roasted Quail with Prawns and Curry Sour Cream Dressing
*****
Foie Gras Terrine
Onion Compote, Figs and Brioche Bread with a small Glass of sweet Muscat Wine
*****
Goat’s Cheese Salad
Morello Cherries, wild Rocket and Pecan Vinegar
*****
Vegetable Mosaic
Terrine of Vegetables, Pesto and Parmesan shavings
*****
Duck Leg Confit
with ‘Röschti’, Wild Mushroom Cream

Entremets

Shellfish Bisque
or
Our Entremier’s Soup
or
Ice Granité of Campari


Main Courses "House Specialities"

Black Sole
Baby Vegetable and Beurre Noisette
*****
Monkfish
Leek Fondue, Lemon and Chive Sauce
*****
Pan Fried Scallops
Black Noodles and Vanilla Cream Sauce
*****
Breast of Pink Duck
Red Cabbage, caramelised Apples and Chestnuts with Prune Sauce
*****
Crepinette of Corn Fed Chicken
served with Celeriac Purée, Baby Spinach and Wild Mushrooms Cream
*****
Rack of Irish Spring Lamb
Roast Vegetables and Garlic Rosmary Jus
*****  
Prime Irish Sirloin Steak
Onion Compote, French Beans, Pommes Alumettes and ‘Beurre Maître d’Hôtel’
*****
Fillet of Beef and Braised Short Ribs
with Forest Mushrooms and Black Truffle Jus
*****
Aubergine-Wellington
Sherry soaked Aubergine, Ceps Mushrooms,
Parsnip & Clover Honey Purée, Red Wine Syrup

Desserts

Glazed Brioche and Butter Pudding with Caramel Sauce
*****
Chocolate Tart with Rum and Raisin Ice Cream
*****
Traditional Crème Brûlée served with Almond Ice Cream
*****
Iced Griottes Soufflé with Pistachio Crème Anglaise
*****
Warm Tourte of Frangipane and Pear with Vanilla Ice Cream
*****
Tulip Marinated Fruit with Lemon Sorbet on Raspberry Coulis
*****
Selection of Irish and French Cheese served from the Trolley at your Table
*****
Tea/Coffee with Home Made Petit Fours
Included in Dinner Menu

4-Course Dinner menu €55.00 inclusive of Charges and Taxes.

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