Dinner Party Menus
Menu 1
Appetisers
Roasted vineripe tomato soup with basil
Goats cheese crostini with roasted red pepper and basil dressing
Parma ham plate with melon and figs
Marinated seafood salad with mussels, calamari and fennel citrus dressing
Duck livers with baby greens and a meaux mustard cream
Main Courses
Chargrilled tuna with rocket and mango chilli salsa
Cornfed chicken with Mediterranean vegetables, harissa and various oils
Duck confit with baby greens, ginger and sesame vinaigrette
Tortelloni with gorgonzola cream, parmesan, sundried tomato and kalamati olives
Arragui strips of beef with tomato, onion, harissa, garlic and extra virgin oil
Desserts
Sticky Toffee pudding with caramel ice cream
Pear and almond tart with chocolate sauce
Chocolate roulade with raspberry coulis
A selection of Irish cheese
Menu 2
Appetisers
Warm goats cheese with baby greens, roasted beetroot and balsamic vinigrette
Parma ham, crostini with artichokes and extra virgin olive oil
Marinated herrings plate with warm dill potatoes
Caesar salad with croutons, parmesan and Caesar style dressing
Grilled asparagus with rocket, balsamic vinaigrette and parmesan shavings
Main Courses
Magret duck with Thai style salad and dressing
Fillet of beef with horseradish crème fraiche and fondant potato
Cajun breast of chicken with papaya and mango salsa
Pan fried hake (subject to availability) with roasted pepper, caper and rosemary compote
Angelhair arrabiatta pasta in homemade tomato sauce with garlic, chilli and parmesan
Desserts
Crème brulee with hazelnut cookies
French apple tart with vanilla bean ice cream
Sicilian lemon meringue roulade served with raspberries and fresh cream
A selection of Irish cheese
Menu 3
Appetisers
Buffalo mozzarella and vine ripe tomato salad with basil dressing and kalamati olives
Pan fried prawns with lemon, harissa and parsley butter
Duck liver parfait with toasted brioche and red onion marmalade
Dunany crab salad with baby greens, asparagus and aioli
Main Courses
Chargrilled chicken marinated in lemon rosemary and chilli served with a spiced couscous and lemon aioli
Pan fried escalope of veal with sauce vierge – tomato, coriander seed and extra virgin olive oil
Turbot / Brill with asparagus and beurre blanc
Filet of beef with rosemary and thyme, with a port jus and rosemary sautéed potatoes béarnaise sauce and homemade fries
Penne with asparagus, wild mushroom, cream and parmesan cheese
Desserts
Chocolate and raspberry tart with berry compote
Pecan pie with vanilla bean ice cream
Individual chocolate mousse
A selection of Irish cheese