Soup of  the Evening
Pâté d’Ardennes with Gherkins and Mesclun Salad
Connemara Mussels with Leeks and White Wine
Baked Goat’s Cheese with Honey Apple and Walnuts
Buffalo Mozzarella with Plum Tomato and Fresh Basil
Warm Salad of Duck Livers with Frisée and Lardons

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Suprême of Cornfed Chicken Asparagus Spears Cêpes Crème
Rack of Wexford Lamb with Honey and Whiskey Jus
Monkfish with Petits Pois and Vermouth Sauce
Prime Irish Sirloin Steak à la Bordelaise
Magret of Duck with Amarena Cherries
Spinach Ravioli with Parmigiano Reggiano and Truffle Essence

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Crème Brûlée à la Cassonade
Chocolate Mousse
Peaches with Amaretto Ice-Cream
Tarte Tatin with Cinnamon and Vanilla Ice-Cream
Ice-Cream Délice or Sorbet

Selection of French Cheeses

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Coffee/Tea10% service charge for groups of six or more