1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Nights Stay 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Arrival

Main Course Choices

 

 

Meat Choices

 

Roast Prime Sirloin of Beef, seasoned with Cracked Pepper & Fine Herbs, with a red wine jus or pepper sauce and Yorkshire pudding

 

Roast Stuffed Leg of Local Lamb, Rosemary & Garlic Jus, accompanied with mint sauce

 

Slow Cooked Prime Rib of Irish Beef served with Yorkshire pudding and horseradish sauce

 

Rack of Burren Lamb with a Mustard and Herb Crust served on a bed of colcannon with a rosemary jus

 

Roast Centre Loin of Pork, braised Red Cabbage & Buttered Apple Compote

 

Pan Roasted Fillet of Beef caramelized shallots, cracked black pepper and brandy cream

 

Chargrilled Prime Fillet Steak, cooked to your taste, on a Potato and Spinach Rosti, café de Paris butter or mushroom sauce

 

 

Poultry Choices

 

Traditional Roast Stuffed Turkey and Sugar Baked Ham accompanied with cranberry sauce

 

Breast of Chicken, filled with a Potato & Herb Stuffing, Wrapped in Bacon, wild mushrooms and maderia cream sauce

 

Honey Glazed Half Roast Aylsberry Duck with Apricot & Orange stuffing, calvados jus & game chips

 

 

Fish Choices

 

Seared Escalope of Salmon on a Bed of Champ, with a white wine sauce & a julienne of vegetables, garnished with fresh mussels

 

Steamed Paupiettes of Lemon Sole filled with a seafood mousse, presented on a pool of local shellfish, cream sauce

 

Baked Fillet of Codling, with a pine nut and herb crust, lemon butter sauce

 

Herb Roasted Medallions of Monkfish, with a shrimp, mussel and saffron cream

 

Panfried Fillets of Seabass, with Wilted Spinach & Crabmeat, served with a prawn sauce flavoured wtih thyme

 

Fillet of Halibut, drizzled with flat leaf pesto and fennel salad, Caspacho sauce

 

Surf & Turf.  Prime 6oz Fillet of Beef and King Prawn Tails, with pink peppercorn sauce or Garlic & Herb Butter

 

Vegetarian Choices

Canneloni, filled with an assortment of Shitake & Portobello Mushrooms, topped with a rich cheese sauce

 

Risotto of Wild Mushroom and Jerusalem Artichoke scented with white truffle oil

 

Creamed Broccoli and Leek Bake topped with a parmesan herb crust

 

Tortellini of Spinach and Ricotto Cheese served with sundried tomatoes

 

Vegetable and Nut Roast with tossed leaf and a sweet & sour chutney

 

Portobello Mushrooms filled with Spinach & Fine Herbs, glazed with a cajun crust, balsamic reduction.