Chef’s Plated Menu

STARTER

Home-smoked duck with mango chillies, coriander and ginger dressing, petite salad in a crispy oriental basket Pulled beef croquets, Parmesan and parsnip purée herb oil Grilled halloumi roasted vegetables, flamed peppers, honey and thyme coulis

INTERMEDIATE Butternut squash soup infused with five-spice, star anise, crispy pancetta

Casarecce tossed in sundried tomato, zucchini, olives and spinach

MANGO SORBET

MAIN COURSE Baked seabass paupiettes rolled with a salmon and basil mousse, asparagus, clam and fennel risotto, saffron cream Roast turkey, caramelised roast parsnips and carrots, fondant potatoes and prune jus Slow-roasted beef fillet mignons set on creamed cabbage, roasted carrots and a Parmesan baked saffron and garlic mash, thyme jus

DESSERT Baked dark chocolate and cherry tart, spiced berry compôte and Bailey’s ice cream Christmas pudding, festive berry compôte and brandy sauce Coffee and mince pies

3-Course Menu €42.50 Per Person 4-Course Menu €43.95 Per Person 5-Course Menu €45.50 Per Person

Minimum 12 pax Served in The Tabloid, Talk of Town or a private venue (at a supplement) Beverage Packages available

Minimum: 35 persons | Complimentary 5 hours parking, subject to availability All our menus are sample menus since we use the freshest produce so some menu items may change accordingly.