Festive Private Dining

Burren Suite Private Dining Festive Menu

 Starter

Galmont Vol au Vent, Chestnut Mushroom, Braised Chicken, Leeks, Puff Pastry, Burnt Onion

 Main Course

Baked Turkey & Ham, Herb Stuffing, Port Jus, Brussels Sprouts

Baked Fillet of Atlantic Haddock, Chive Butter Sauce

Tagliatelle of Wild Mushrooms, Garlic & Thyme Cream, Spinach, Hazelnuts, Parmesan

Served with Creamed Potatoes, Honey Roasted Celeriac, Carrot Puree, Steamed Broccoli

 Dessert

Trio of Mini Desserts: Raspberry Mouse, Sicilian Lemon Tart, Dark Chocolate Cheesecake, Cinnamon Scented Chantilly Cream

Dietry requirements can be catered for upon requests

Veranda Private Dining Festive Menu

 Starter

Cream of Butternut Squash & Red Pepper Soup (Dairy, Celery, Sulphur Dioxide)

Chicken Liver Parfait Burnt Apple & Date Ketchup, Achill Island Sea Salt, Watercress & Pickled Shallot, Crostini (Gluten, Sulphur Dioxide, Celery, Egg, Mustard)

Galway Bay Smoked Salmon Tartlet of Cream Cheese, Lemon, Dill & Trout Caviar, Chive Oil (Fish, Dairy, Gluten, Mustard, Sulphur, Celery)

 Main Course

Glazed Breast of Irish Turkey & Ham Onion & Sage Stuffing, Cranberry Jus (Gluten, Dairy, Celery, Sulphur Dioxide)

Slow Cooked Feather-blade of Irish Beef Horseradish Jus (Dairy, Celery, Sulphur Dioxide)

Baked Fillet of Atlantic Hake Champagne & Chervil Cream (Fish, Dairy, Celery)

Served with Creamed Potatoes, Honey Roasted Celeriac, Carrot Puree, Steamed Broccoli (Dairy, Celery, Sulphur Dioxide)

 Dessert

Trio of Desserts- Dark Chocolate Cheesecake, Lemon Tart, Mango Ripple Mousse,  Chantilly Cream (Dairy, Gluten, Egg, Soy, Sulphur Dioxide)

Finish With Tea or Coffee with Mince Pies

Dietary requirements can be catered for upon request