- a la Carte menu STARTERS: Aubergine Fritter, Tomato, Chilli & Corriander Coulis **** Kebeb of Tiger Prawns dusted in Currry Powder & Crushed Saffron, Chilli & Lime Syrup **** Warm Salad of Pigeon with Honey-Soused Vegetables **** Terrine of Partridge, Pheasant and Chicken, Hazelnut Vinaigrette **** Treble Cheese, Roast Tomato and Tapenade Tart served with Rocket Salad **** Seafood Chowder a Creamy Broth of Irish Seafood **** Homemade Soup of the Day **** MAIN COURSES : Grilled Sirloin Steak served with Blackpepper and Cognac Sauce **** Pan Fried Fillet Steak served with Wild Mushroom and Port Jus **** Prime T-Bone Steak, choice of Steak Sauces **** Pheasant Breast tossed in Fresh Thyme and Olive Oil on a bed of CoX`s Pipens & Celeriac Salad **** Haunch of Vension scented with Basil Leaves served with Juniper Berrie and Puy Lentil Reduction **** Supreme of Cornfed Chicken, Tomato Compote. Parama Ham Shavings **** Medallions of Monkfish with Saffron Risotto and Basil Oil **** Salmon Tournedos with Roasted Bacon & Garlic Deglazed with Demi-glace **** Rainbow Trout stoffed with Lemon, Shallot and Fresh Herbs **** All above served with a selection of vegetables and potatos
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