Sample Dinner Menu 2
- Summer Fruit Cup topped with a Vanilla Mascarpone
- Donegal Mixed Seafood on a bed of Chilli & Lime dressed Avocado drizzled with a Marie Rose Sauce
- Golden Fried Wedges of Brie served with a Cumberland Sauce
- Chicken & Bacon Terrine on Red Onion Marmalade with a Mixed Fruit Chutney
- Fresh Crabmeat & Cucumber Mousse on Seasonal Leaves dressed with a Saffron Cream
- House Salad of Smoked Chicken & Bacon Strips with Sundried Tomatoes, Herb Croutons and a Sweet Chilli Dressing
- Cream of Chicken Soup
- Lightly Smoked Seafood Chowder
- Green Apple Sorbet
- Fillet of Cod Baked with a Mushroom, Cream & White Wine Sauce or Deep Fried with Homemade Tartare Sauce
- Chargrilled Whole Sea Bass with Fresh Herbs & Limes
- Poached Fillet of Fresh Erne Salmon with a Classic Hollandaise Sauce
- Lobster Thermidor: Lobster in Creamed Sauce, flamed returned to the shell & glazed
- Roast Sirloin of Hereford Beef with Rich Red Wine & Shallot Reduction
- Slow Baked Leg of New Season Lamb scented with Rosemary & Garlic served with a Apple & Mint Jelly
- Pan Roasted Fillet of Pork with Fine Herbs & Sweet Cider Jus
- Butter Roasted stuffed Breast of Turkey with Honey Baked Gammon
- Stir Fry of Vegetables in a Sweet & Sour Sauce with Rice
- Cold: Irish Oak Smoked Salmon served with Homemade Brown Bread & Lemon Wedge
Each dish is individually garnished with Vegetables & Potatoes
