Group Dining by Graham Neville

AMUSE BOUCHE

STARTERS

Poached Organic Salmon, Roaring Bay Mussels, Potato, Dill, Pickled Dillisk

Or

           Sauteed Foie Gras, Preserved Seville Orange, Citrus Fruits, Spiced Bread   

Or

Quenelle of Dursey Island Lobster, Bisque

 

MAIN COURSES

           Fillet of Hereford Beef, Celeriac, Barley, Peppercorn Sauce

Or

Roast Salt Marsh Duck, Crushed Swede, Thyme Sauce

Or

Fillet of Halibut, Fregola, Spring Vegetables, Castletownbere Sea Urchin Sauce

 

DESSERT COURSES

Warm Apple Tart Tatin, Bourbon Vanilla Ice Cream

Or

Poached Conference Pear, Caramelised Puff Pastry, Dark Chocolate Crémeux

Or

Sheridan’s Cheese Selection

Side Orders

Potato Purée/Broccoli 

3 Courses €86