To Start

Home cured duck breast, pickled quince with clementine and fennel on a bed of mixed leaves

Spiced pears with goats cheese and honey

Thai fish cakes with cucumber dipping sauce

Buffalo mozzarella, blood orange, coriander seeds and lavender oil

Baked hake fillets with preserved lemon tapenade on a white wine and lemon leek confit

Festive beetroot and pomegranate soup with a crème fraiche, kale and pomegranate seed garnish, melba toasts

Mains

Fragrant spicy chicken tagine with dates, almonds and organic yoghurt, served with Mediterranean roast vegetable couscous

Spiced lamb and prune casserole with sweet potato puree

Daube of beef and cured pork belly with celeriac mash

Thai red chicken curry with saffron rice

Romesco de Peix (Catalan fish stew with monkfish, mussels and almonds in tomato base) with boiled baby potato or wholegrain basmati

Slow roasted shoulder of lamb with herb pesto and rosemary and lemon sautéed potatoes

Fillet steak pesto, warm rainbow chard salad, and scalloped roast potatoes

Salads

Classic green salad

Saffron roasted cauliflower with sultanas and red onion

Roasted beetroot with orange oil and thyme

Caramelised fig, orange and feta salad

French bean and potato salad with vinaigrette dressing

Broccoli, tomato and feta

Roasted aubergine with black garlic and pine nuts

Maple and sesame roasted root vegetables

Moroccan orange and olive salad

Sweets

Lemon posset with shortbread hearts

Light and dark chocolate mousse with orange mascarpone cream

Clementine and Muscat jelly with Chantilly cream and saffron shortbread hearts

Pear and chocolate tart with crème fraiche

Cinnamon roast Autumn fruits with vanilla ice cream

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)