Set Menus A & B(10 to 80 persons) |
| Single choice or alternate drop is adopted for functions of 35-80 persons (Fish & Chicken only) |
|
Set Menu A |
|
| $35 per person |
|
On Arrival |
| Home Made Soda Bread & Butter |
Main* |
| Home Smoked Fillet of Salmon, Roast Baby Potatoes, Creamed Leeks & Red Wine Jus |
| Seared Duck Breast, Cider Braised Lentils, Caramelized Witloff |
| Char Grilled Sirloin Steak, Dauphinoise, Green Beans, Herb Butter |
(Includes Family Serve) |
| Garlic & Rosemary Roasted Potatoes |
| Mixed Leaf Salad, Whole Grain Mustard Dressing |
| _________________________________________________________ |
|
Set Menu B |
|
| 2 Course Menu - $45 per person |
| 3 Course Menu - $55 per person |
|
On Arrival |
| Home Made Soda Bread & Butter |
Entree |
| Twice cooked Blue Cheese Soufflé, Roast Pecan, Apple & Rocket Salad |
| Seafood Chowder, Soda bread & Butter |
| Chicken Liver Parfait, Toasted Brioche, Grape Chutney |
Main* |
| Home Smoked Fillet of Salmon, Roast Baby Potatoes, Creamed Leeks & Red Wine Jus |
| Seared Duck Breast, Cider Braised Lentils, Caramelized Witloff |
| Char Grilled Sirloin Steak, Dauphinoise, Green Beans, Herb Butter |
|
| *Vegetarian option available with prior notification |
|
Dessert |
| White Chocolate & Baileys Parfait, Biscotti |
| Sticky Fig Pudding, Butterscotch Sauce, Vanilla Ice Cream |
| Selection of King Island Cheese, Grape Chutney & Biscuits |
|
|
Head Chef - Kirk Maguire (Dublin) |
| Menus are subject to change |
| Regretfully we are unable to split bills |
