Dinner Parties



Chicken Liver Mousse served on Lightly Toasted French Baguette accompanied with Mushroom Duxelle

Wild Venison Terrine served with Rich Blackberry Coulis Garnish with Foraged Leaves

Corn Fed Chicken Soup garnished with Macedon of Spring Vegetables and drizzled with a Dill Cream

Pottage of Farm Fresh Vegetable Soup served with Rustic Fresh Breads

Classic Caesar Salad, Smoked Bacon, Pine Nuts, Garlic Croutons with Parmesan Shavings on Dressed Cos Leaves

Supreme Prawn Tartlet with Cream Seafood Valoutè & Lemon Dressing

Fresh Howth Mackerel drizzled in a White Wine Sauce

Poached Fresh Irish Salmon served with Hollandaise Sauce & Lemon Flavoured Salad Leaves


Trio of Delights with Chocolate enrobed Profiterole, Strawberry Cheesecake & Apple Crumble dusted and served with Light Fluffed Fresh Cream

Lemon & Lime Bavaroise served with Champagne Sorbet & White Chocolate Shavings

Deep Apple Crumble Tart served with Cold Vanilla Dairy Ice-Cream & a Light Dusting of Icing Sugar

Fresh Lemon Tart served with Lightly Whipped Fresh Cream & Lemon Drizzle

Dark Chocolate & Orange Tort served with Mint Dairy Ice-cream & Orange Coulis


Roast Smoked Irish Lion of Irish Pork served on a Sage Carrot & Shallot Stuffing with Crushed Apple Compote

Pan-Fried Atlantic Salmon Supreme coated with a Light Cream of Crab & Prawn Bisque flavoured with Fennel

Seared Corn-fed Chicken Breast topped with Crisp pancetta Ham served with Lightly Herbed and Pinenut Crumble and Tarragon Jus

Honey & Rosemary Glazed leg of Slane Valley Lamb served with a Wild Herb and Mint Chutney Stuffing

Prime Roast Hereford Sirloin served with a Grated Horseradish and Chive Sauce & Roast Jus

The above is a sample menu. All requirements and request can be facilitated.

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