Main Courses

Roast rack of Tipperary lamb marinated in garlic and fine herbs, potato fondant and rosemary and thyme jus.

Pan-fried scallops with buttered spinach , red pepper confit and creamy spinach sauce.

Roast leg of duck served with red cabbage Marmalade and bitter orange.

Baked saddle of venison with grilled baby vegetables and grand veneur sauce.

Parma ham wrapped fillet of pork with caramelised sage and onion and red wine jus.

Trio of sea bass , brill and Irish salmon with parsley mash and choron sauce.

9 oz Fillet of local steak on a potato rosti and red wine jus.

Spring roll of goat’s cheese with roast red pepper stuffed with mushrooms, cherry tomatoes and mozzarella cheese.

All main courses served with fresh organic Vegetables and potato.