Mary Barry’s Set Menu
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Starters |
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| THAI STYLE DUCK SPRING ROLLS:
Pulled confit duck leg and gilienne of vegetables served with chefs special sauce |
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| CREAM OF CHICKEN, FRENCH LEEK AND POTATO SOUP: | |
| NORTH ATLANTIC SHRIMP COCKTAIL:
Served on mixed salad leaves, juicy shrimps and marie rose sauce |
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| ASIAN WARM FILLET BEEF SALAD :
Tender silvers of fillet beef on tossed leaves with mint, coriander chilli dressing |
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| DEEP FRIED GARLIC MUSHROOMS:
Button mushrooms with a sausage meat and fresh thyme stuffing and cooked in golden bread crumbs |
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| CASHEL BLUE FRITTERS:
ON A BED OF MIXED LEVES WITH FOREST FRIUT COMPOTE |
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Mains |
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| wexford top-rib beef:
two generous slices of pure tender beef with Yorkshire puddings and horseradish sauce |
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| STUFFED SUPREME CHICKEN:
Supreme chicken stuffed with wilted leek and potato and served with mushroom a la crème |
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| TRADITIONAL TURKEY AND HAM:
Roast crown of turkey and wexford baked ham served with fresh cranberry and port compote |
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| DARINE OF ATLANTIC SLAMON BAKE:
Fresh salmon accompanied with a leek and beech mushroom cream sauce ,drizzled with gruyere cheese |
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| PORK FILLET STEAK
Tender fillet stuffed with a savoury herb stuffing and anointed with a wild mushroom sauce |
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| KILMORE FRESH HADDOCK
Large fillet haddock deep friend in golden breadcrumbs with sauce tartare |
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| PENNE PASTA CON PORCINI
Linguini with porcini mushrooms in a light cream sauce |
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All served with seasonal potatoes and vegetables
Trio of Desserts Tea & Coffee |