Starters

Homemade Soup of the Evening
Homemade cream soup of the evening served with brown bread

Shrimp and Crab-meat Samosas
Minced shrimp and crab marinated with sesame seed oil, lemon & ginger, served on a bed of wilted Pok Chow with soy dressing

Smoked Chicken & Bell Pepper Terrine
Chef's homemade Terrine of French smoked chicken & roast red bell peppers on a bed of mixed leaves drizzled with honey & raspberry dressing

Melon & Fresh Berry Compote
Parisian of melon filled with wild berry compote topped with créme fresh & mint dressing

Imperial Stuffed Mushrooms
Flat mushrooms stuffed with tomato & red onion relish on a bed of wild mushroom risotto

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Main Courses

Braised Lamb Shank
Irish Lamb shank roasted then slowed braised in a mutton & root vegetable stock; served with roast rosemary

10oz Beef Fillet Steak
10oz of prime Irish fillet steak cooked to your liking, served with individual potato soufflé and veal & red wine reduction

Baked Monkfish Tail on the Bone
Monkfish trimmed & then baked with mild seasoning, roast vine cherry tomatoes & shallot relish

Supreme of Chicken
Pan-fried supreme of chicken resting on a red pepper & chick pea hummus, with a saffron and natural yoghurt dip

Homemade Spinach Cannelloni
Fresh Cannelloni pasta filled with spinach, topped with tomato salsa & smoked Gubben cheese

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Desserts

Selection of Romantic Desserts

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Tea/Coffee