Menus -
  
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A selection of evening menus for 2005 | BBQ menus |
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Creamy chicken crepes Pan fried Sea Bass with roasted fennel and creamed potato Poached pears |
Chinese chicken kebabs Chilli beer mussels Marinated leg of lamb |
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Pan fried fois gras with poached pears Beef Bordelaise served with mustard mash and Green bean casserole Fruit salad with Malibu cream |
Bacon wrapped salmon kebabs Marinated pork ribs Home-made beef and basil burgers (All served with a selection of salads and fresh crusty bread) |
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Smoked salmon pate Chicken & advocado with a white wine sauce Both served with new potatoes and vegetable gratin Frozen Almond Cream |
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Tarte a líoignon
Coq au vin served with creamed potato and seasonal vegetables Profiterroles with fruit and hot chocolate sauce (All followed by a selection of local cheeses and coffee) |
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