STARTER

HEARTS OF ROMAINE SALAD

WITH CARMALIZED BACON, GOAT CHEESE

AND POMEGRANATE VINAIGRETTE

TABBOULEH, HUMMUS & SPINACH DIP

WITH GARLIC BREAD, PITA BREAD AND CHEDDAR CRACKERS

CREAM OF POTATO SOUP

WITH SHAVED SMOKED IRISH CHEDDAR

 

ENTREES

SLOW COOKED ROAST BEEF & YORKSHIRE PUDDING

WITH HONEY GLAZED CARROTS AND HORSERADISH WHIPPED POTATOES

POTATO ENCRUSTED BLACK COD

WITH GRILLED ASPARAGUS AND A LOBSTER HOLLANDAISE

WILD MUSHROOM WELLINGTON

WITH PECAN PATE, NEW POTATOES, LEEKS

AND A PORCINI WHOLE GRAIN MUSTARD SAUCE

ROASTED CUBAN PORK LOIN

WITH CAULIFLOWER CROQUETTES, RED BEANS AND A MOJITO SAUCE

LAMB & FONTINA FILLED TORTELLINI

WITH A SHIRAZ TOMATO & SAGE RAGU

 

ASPARAGUS RISOTTO

WITH PARMESAN CHEESE AND A PRESERVED LEMON & HERB INFUSED OLIVE OIL

 

DESSERT

TIRAMISU

WITH ASSORTED CHOCOLATE PETITS FOURS