Graduation Dinner Menu

Tuesday 24th, Wednesday 25th, Thursday 26th and Friday 27th June 2003

KILN SMOKED SALMON
marinated in Whisky with Sour Cream

TERRINE OF GUINEA FOWL
with Truffle Oil and Herb Salad

BABY VEGETABLE SALAD
with Thyme and Roquefort Dressing

WARM GOATS CHEESE
with Asparagus and Orange Salad

CHARANTE MELON
with Figs and Port

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LOBSTER BISQUE

PARSNIP AND APPLE SOUP

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FILLETS OF SOLE
with Tiger Prawns, Saffron and Shrimp Sauce

LIGHTLY SMOKED FILLET OF TROUT
with Melting Cooleeney Cheese

PAIR OF QUAIL
Smoked with Tea and Herbs

ROAST SADDLE OF VENISON
flavoured with Juniper Berries

GRILLED FILLET OF ANGUS BEEF
with Béarnaise Sauce

LAYERED GATEAU OF AUBERGINE, TOMATO AND BUFFALO MOZZARELLA

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CHOCOLATE IRISH CREAM TORTE
with Vanilla Pod Ice Cream

LEMON TART
with Blackcurrant Sorbet

GLAYVA AND RASPBERRY PARFAIT
with Oatmeal Biscuit

CRÈME CARAMEL

SELECTION OF CHEESES

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FRESHLY GROUND COFFEE AND PETIT FOURS

7.00 – 9.30pm daily

£31.00 per person

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