Starters
Wild mushroom soup with white truffle oil
Broccoli and Cashel Blue cheese soup
Finn smoked salmon blinis with crème fraiche
Pheasant and girolle mushroom terrine
Monkfish and prawn mornay
Chowder of locally caught seafood
Stuffed quail with caramelised red peppers

Main courses
Trio of seafood with thai red curry and jasmine rice
Crispy Chinese-spiced pork belly with pak choi in oyster sauce
Donegal lamb-stew scented with lemongrass and fresh ginger
Parma ham-wrapped monkfish with black olive, chilli and lemon salsa
Pan-fried Finn salmon with peas, crushed new potatoes and sauce vierge
Dry-aged Angus fillet steaks with baked potatoes and béarnaise sauce
Glenmore Estate venison burger with red pepper relish
Moussaka

Desserts
Strawberry and crème fraiche parfait
Passion fruit charlotte
Apple and strawberry crumble with honey, walnuts and crème anglaise
Lemon and lime bavarois
Cheeseboard of Irish artisan cheeses