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Starters
Monk fish and
salmon carpaccio marinated in aged lime balsamic fresh herbs, garlic,
cracked pepper and smoked rock salt.
Or
Sweet pumpkin and funghi porcini tortelloni in a shallot and red
pepper salsa folded in a single cream ragout.
Or
Golden party flower filled with limousine veal tossed in a sweet yet
sour salsa folded with a demi glace and red martini reduction.
Or
Puree of courgette, sweet potato and carrot soup topped with roasted
almond flake
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Main courses
Prime eight rib rack of Lamb marinated in rosemary and hazel
nut oil with a pistachio, red port wine and shallot reduction.
Or
Fresh grass fed Black Angus fillet lava grilled and served with a
mixed four pepper corn sauce.
Or
Fresh fish of the day.
Or
Free range corn fed chicken breast folded with crushed cashew and
sweet chilli ragout folded in a curry leaf and coconut milk cream
sauce
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Desserts
Choice of seasonal desserts
Price
Euro 40.00
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