Seared Scallops of Slane Valley Sirloin
Chive Champ, Roasted Root Vegetables and a Pink Peppercorn Jus
Marinated Medallions of Irish Beef
Blue Cheese Mash, finished with Wild Mushroom Jus and Market Greens
Pan fried Medallions of Pork
Sweet Potato Puree, Honey Glazed Vegetables and a Creamy Pommery Mustard Sauce
Braised Lamb Shanks
Mash, Chunky Cajun Ratatouille with Rosemary Jus
Lemongrass and Coriander Glazed Salmon
Spaghetti Vegetables, Egg Noodles finished with a Citrus Beurre Blanc
Trio of Seafood
Potato Gnocchi, Steamed Bok Choy and Spinach with a Lobster Emulsion
Chargrilled Chicken Breast
Chili, Lemongrass and Coriander finished with Coconut Cream
Beef Bourguignonne
Traditional Beef with Thyme, Garlic and Red Wine in a Demi Glaze Base Sauce
Butter Chicken
Marinated Chicken Pieces in Garam Masala and Coriander finished with Butter and Cream Rice Pilaf
Moroccan Lamb Tagine
Diced Lamb, Cumin, Coriander, Tomato Concasse, Red Onion finished with Chick Peas and Apricots
Coq au Vin
Classic Burgundy Cassoulet with Sautéed Chicken, Red Wine, Bacon, Baby Onions and Button Mushrooms finished with Fresh Herbs Rice Pilaf
Beef, Guinness and Orange
Braised Beef, Guinness, Orange Zest and Thyme in a Rich Demi-Glaze with Carrots and Celery
Symphony of Seafood
Poached Salmon, Monkfish and Tiger Prawns in a Creamy White Wine Veloute with Baby Leeks and Mushrooms
Chicken, Bacon and Tarragon
Pot Roasted Chicken Breast marinated in Tarragon, finished with Bacon, Cream, Mushrooms and Lemon Zest
Navarin of Lamb
Marinated Diced Lamb in Red Wine, Garlic and Sage in a Demi-Glaze with Pearl Onions and Lardons of Bacon Rice Pilaf
Asian Beef
Slow Cooked Beef, Ginger, Chilies, Garlic garnished with Baby Corn, Sugar Snaps and Beansprouts
Spicy Chicken
Pan Fried Chicken Breast, Chinese Five Spice, White Wine finished with Cream, Onions and Mushrooms Rice Pilaf
