Clonakilty Black Pudding Mousse Calvados Sauce
Baked Crab & Shrimp Mornay
Grilled Wexford Mussels in Garlic Butter
Dome of Crab & Smoked Salmon Chive Sauce
Seafood Hors D’Oeuvres
Golden Fried Stuffed Mushrooms with Garlic Mayonnaise
Chicken Liver Pate Cumberland Sauce
Warm Brie Cheese Red Wine Chutney
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Fresh Cream of Leek & Potato Soup
Lobster Pot Fish Cake Basil & Lime Mayonnaise
Carved Rack of Slaney Valley Lamb, Dauphinoise Potatoes Redcurrant Jus
Wexford Beef Fillet Steak Mushroom, Wilted Spinach Bernaise Sauce
Crispy Roast Half Duckling, Herb Stuffing Port Wine Sauce
Oven Baked Chicken Pascale Irish Whiskey Sauce
Grilled Fillet of Seabass Leek Shrimp & Chardonnay Cream
Salmon Fillet Dill & Fennel Cream
Prime Black Sole on the Bone Baby Caper & Cherry Tomato Butter
Trio of King Scallop, Monkfish & Carne Lobster In Creamy Thermidor Sauce
All Main Courses Served with Seasonal Roast Vegetables, Champ Potato & French Fries
Chef’s Dessert Platter
Midnight Champagne
