This is a catalogue some of the main dishes in our current repertoire of Main Courses.
Dry Aged Slaney Valley Sirloin of Beef
Vanilla Jus, Red Onion Marmalade
Honey glazed Roast Root Vegetables Chive and Spring Onion Champ
Supreme of Corn-Fed Chicken
Stuffed with Goats Cheese, Pancetta and Basil, Merlot Jus
Truffle infused Seasonal Vegetables Gratinated Pomme Dauphinoise
Marinated Lamb Rump
(suitable for up to 150 guests)
Spinach Polenta, Tomato and Olive Jus, Sage and Garlic Baby Roast Potatoes Cumin Glazed Carrots, Parsnips and Sugar Snaps
Pink Peppercorn and Honey Glazed Salmon
Lobster and Tomato Butter Sauce, Salsa Verde Lemongrass and Lime Stir-fry Vegetables Buttered Chive New Potatoes
Barbary Duck Breast
Marinated in Five Spice Soy and Ginger drizzled with a Cranberry and Orange Jus Boulangere and Thyme Potatoes Wok Fried Asian Greens with Oyster Sauce
Roast Fillet of Monkfish
Wrapped in Pancetta, Shrimp Colcannon, Chervil Butter Sauce
Melange of Seasonal Vegetables with Truffle Vinaigrette Minted New Potatoes
Pan-Fried Fillet of Beef
Marinated Portobello Mushroom and Bordelaise Jus Avoca Style New Potatoes Honey glazed Roast Root Vegetables
Herb Crusted Rack of Lamb
Stuffed with Dates, Red Currant and Port Jus Parmesan Gratin Potatoes Cumin Glazed Carrots, Parsnips and Sugar Snaps
Grain Fed Loin of Veal
Pear Onion Compote, Pommery Mustard reduction Baby Leek and Thyme Gratin Potatoes Sesame Crusted Vegetables
Chargrilled Loin of Tuna
with a Lemon Pepper Glaze, Confit of Tomato and Coriander and Mango Salsa Medley of Seasonal Greens with Shallot infused Butter Sundried Tomato Creamed Potatoes.
Grilled Fillet of Seabass
On a Pea and Rocket Puree with a Lobster Emulsion and Lime Aioli
Grilled Tenderloin of Slaney Valley Beef
Thyme Roasted Roma Tomato, Fig and Cabernet Jus with Creamy Rocket
Kerry Mountain Loin of Lamb
Fig and Thyme Stuffing with Plum Tomato and Tarragon Jus
Chargrilled Halibut
With Sweet Potato and Garlic Puree, Beetroot and Chervil Salsa
Baked Breast of Guinea Fowl
Filled with Sundried Tomatoes, Prosciutto and Ricotta with a Calvados Jus
Seared Tournedo of Veal Fillet
Rocket Polenta, Morel Jus, topped with Salsa Verde
Leg of Connemara Lamb
Studded with Garlic and Herbs with a light Mint Jus
Roast Rack of Pork
Apple and Mustard Stuffing with Calvados Jus
Smoked Paprika and Parsley Crusted Cod
With a Bacon Cream Jus
*not suitable for more than 200
Lemon and Thyme Roasted Chicken Supreme
Wild Mushroom Cream Sauce
