Private Dining

To Start

SOUP

Cream of Winter Vegetable Soup (G,M)

CHEESE

Poached Red Wine Pear, Cashel Blue, Walnut and Rocket Salad (TN,M,SD)

DUCK

Christmas Spiced Confi t Duck Leg, Compressed Fennel and Charred Orange, Cointreau and Orange Syrup (MUS)

TERRINE

Chicken and Leek Terrine, Pickled Salad, Green Peppercorn Dressing, Sourdough Crostini (SD E, M) 

The Main Event

TURKEY

Stuffed Roulade of Free-Range Turkey, Confi t Leg and Sugar Cured Ham Hock Pie, Creamed Potato, Roasties, Sprouts, Chestnuts and Pancetta, Honey Roast Root Vegetables, Pigs in Blankets (C, G, E, L, M, MUS, N)

SALMON

Pan Roasted Fillet of Irish Salmon, Boxty Potato, Lemon Infused Samphire, Basil Dressing (C, CR, F, L, MUS)

BEEF

10oz Dry Aged Sirloin Steak, Battered Onion Rings, Peppercorn Sauce, Chunky Chips (G-Wheat, M)

GNOCCHI

Crispy Fried Herb Gnocchi, Roast Beetroot, Crispy Sage, Toasted Nuts, Beetroot Purée, Sauté Spinach (G, M, N)

INCLUDES CHEF’S SELECTION OF SEASONAL SIDES

To Finish

PUDDING

Classic Christmas Pudding, Brandy Sauce, Crème Chantilly (G, E, M)

APPLE

Warm Apple Sponge and Vanilla Custard (G-Wheat, M, E)

CHEESECAKE

Winter Berry Cheesecake, Chantilly Cream (G, M)

BROWNIE

Hazelnut and Chocolate Brownie, Vanilla Ice Cream, Warm Caramel Sauce (TN, M, E)

Coffee and Mince Pies (G, E, M)

G - Gluten, E - Eggs, F - Fish, M - Milk, Moll - Molluscs, MUS - Mustard, N - Nuts, SD - Sulphur Dioxide, SS - Sesame Seeds, CR - Crustaceans, C - Celery, L - Lupin