Mary Barry’s Set Menu

 

Starters

THAI STYLE DUCK SPRING ROLLS:

Pulled confit duck leg and gilienne of vegetables served with chefs special sauce

CREAM OF CHICKEN, FRENCH LEEK AND POTATO SOUP:
NORTH ATLANTIC SHRIMP COCKTAIL:

Served on mixed salad leaves, juicy shrimps and marie rose sauce

ASIAN WARM FILLET BEEF SALAD :

Tender silvers of fillet beef on tossed leaves with mint, coriander chilli dressing

DEEP FRIED GARLIC MUSHROOMS:

Button mushrooms with a sausage meat and fresh thyme stuffing and cooked in golden bread crumbs

CASHEL BLUE FRITTERS:

ON A BED OF MIXED LEVES WITH FOREST FRIUT COMPOTE

Mains

wexford top-rib beef:

two generous slices of pure tender beef with Yorkshire puddings and horseradish sauce

STUFFED SUPREME CHICKEN:

Supreme chicken stuffed with wilted leek and potato and served with mushroom a la crème

TRADITIONAL TURKEY AND HAM:

Roast crown of turkey and wexford baked ham served with fresh cranberry and port compote

DARINE OF ATLANTIC SLAMON BAKE:

Fresh salmon accompanied with a leek and beech mushroom cream sauce ,drizzled with gruyere cheese

PORK FILLET STEAK

Tender fillet stuffed with a savoury herb stuffing and anointed with a wild mushroom sauce

KILMORE FRESH HADDOCK

Large fillet haddock deep friend in golden breadcrumbs with sauce tartare

PENNE PASTA CON PORCINI

Linguini with porcini mushrooms in a light cream sauce

 

All served with seasonal potatoes and vegetables

 

Trio of Desserts

Tea & Coffee