HORS D’OEUVRES AND CANAPÉS

Starters

• Roasted Vine Tomato Soup

  

  Served with a celery stick and cream cheese on rustic baguette

• 1909’s Irish Seafood Chowder

  Millstone’s Irish Seafood Chowder

• Irish Smoked Salmon Parcel

  Chilled atlantic prawns & crayfish covered in marie rose and brandy sauce, wrapped in Irish smoked salmon, finished with a twist of lemon

• Trio of Pesto Bread

  

  Semi dried tomatoes, mozzarella, roast garlic, basil pesto and parmesan

• Trio of Duck

  Duck liver pate, shredded duck breast, confit of duck wing, served with crispy baguette, finished with a port and mixed berry reduction

• Stuffed Yorkshire Pudding

  Hereford beef pan fried in brandy butter with mushroom and onions, served with horseradish cream

Sorbet

Main Courses

• Fillet of Prime Hereford Beef (28 days hip hung)

  Char grilled with sauté onion and mushroom, mash potato and peppercorn sauce

• Oven Roast Turkey Breast

  With fresh cranberry & apricot stuffing, wrapped in parma ham, on a bed of Winter roast vegetables, served with a red wine jus

• Baked Irish Salmon Fillet

  Stuffed with prawn and crayfish mousse, with pan fried courgette and Baby crushed potatoes, served with a rich lobster and brandy sauce

• Trio of Irish Wicklow Lamb

  Char grilled tenderloin, marinated lamb cutlet, slow roast lamb belly served with minted crushed baby potatoes and a red wine thyme jus

• Roast Baby Chicken

  Corn feed baby chicken with a chorizo and fresh herb toasted breadcrumb stuffing Served with crushed potatoes, carrot and parsnip purée, red wine sauce

• Roast Goats Cheese Wellington

  

  Roast melody of goats cheese, peppers, courgette & leaf spinach, wrapped in puff pastry and finished with fresh herb béarnaise sauce

Dessert