Specimen Menus

Specimen Menu 1 Warm Tartlet of Lochinver Crab, with Vine. Tomato Chutney. --ooOOoo-- Spiced Butternut Squash Soup. --ooOOoo-- Roast Saddle of Wild Venison on Braised Red Cabbage, with Truffled Carrot and Parsnip Puree, Tarragon Mash and Port Game Sauce. --ooOOoo-- Camembert and Gubbeen Cheeses. --ooOOoo-- Hot Chocolate Souffle with Vanilla Ice-Cream, and Plums Poached in Sauternes. --ooOOoo-- Coffee and Petits Fours.

Specimen Menu 2 Breast of Wood-Pigeon with Spiced Red Cabbage, Guinea-Fowl Ravioli and Game Chocolate Sauce. --ooOOoo-- Seared, hand-dived Lochinver Scallops and Roasted Monkfish Tails on Saffron and Seaweed Rice, Wild Mushroom-stuffed Tomato, Garlic Greens and Vermouth Sabayon. --ooOOoo-- Bishop Kennedy and Durrus Cheeses. --ooOOoo-- Caramelised Apple Tartlet with Apple and Vanilla Sauce, Caramel Sauce and Apple and Calvados Gelato. --ooOOoo-- Coffee.

_{^{The Conservatory in the evening}}