To Start

Platter of antipasti, breads, dips with a Flor Di Latte mozzarella, tomato and flat peach salad

Pea and water cress soup

A selection of bruschetta (classic tomato and basil with prosciutto, pear and goats cheese with honey, smoked salmon with chive sour cream and lemon)

Soy glazed salmon with soba noodles

Mains

Fragrant spicy chicken tagine with dates, almonds and organic yoghurt, served with herb couscous

Slow roasted shoulder of Spring lamb with wild garlic pesto and rosemary and lemon sautéed potatoes

Sliced ribeye steak with Parmesan, rosemary and lemon on a bed of wild rocket with sautéed potatoes

Grilled sea bass with fennel marinade

Butterflied leg of lamb with minted potatoes

Salads

Classic green salad

Roasted Kohlrabi fennel and beet salad

Blood orange and wild garlic salad

Asian dressed sprouting broccoli with toasted coconut shavings

Heirloom tomato and pomegranate salad

Mango salsa

French bean and potato salad with vinaigrette dressing

Broccoli, tomato and feta

A medley of seasonal greens with lemon and parsley butter

Turkish aubergine and red pepper salad

Sweets

Pink rhubarb and strawberries in prosecco with orange mascarpone cream

Mango and passion fruit meringue roulade

Lemon posset with shortbread hearts

Summer berry salad with sweet geranium syrup

Light and dark chocolate mousse with orange mascarpone cream

Raspberry Cheese cake

Cardamom poached pears

Cheese board

(a selection of artisan and Irish farmhouse cheeses served with our pear and date chutney, seasonal fruit and crusty bread)