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Tossed Salad of Gravad beef and Tea-soaked Chicken Mango
with radish and chardonnay dressing
Roulade of Beetroot
with cured salmon and Kilmore crabmeat, shredded leaves and basil oil
Grilled Haloumi Cheese salad
with car grilled Mediterranean vegetables with tzatziki garnish
Classic Dublin Bay Prawn Cocktail
Summer Salad of Melon
with avocado, roast vegetables, rocket and sundried tomato
Classic Smoked Salmon Salad
Traditional Greek Salad
with feta cheese, olives, Mediterranean vegetables and olive oil
Mediterranean Vegetable Soup
Bone Broth Chicken and Sweetcorn Soup
Carrot, Ginger and Coconut Soup
Slow Roasted Vegetable soup
Cream of Leek and Potato Soup
Forest Mushroom and Thyme Soup
with truffle oil
All served with a selection of fresh bread from Mrs Lawlor's Bakery
Saud Vide Cooked Prime Fillet of Beef
with braised shallots, mushroom puree, pomme anna trumpet de mort sauce
Freshly Carved Slow-Cooked Roast Sirloin of Beef
with glazed potato, honey glazed baby carrots and leeks in natural jus with fresh horseradish cream
Supreme of Corn-fed Chicken
slow-cooked and glazed with tarragon, served with serrano ham potato cake, carrot and ginger puree and jus rôti
Rump of Carlow Lamb
infused with rosemary and wild garlic served with a potato croquette, chargrilled Mediterranean vegetables and pan juices
Fresh Salmon Fillet
with asparagus, zested lime butter, kale and new season potatoes
Seared Fillet of Hake
nestled on a bed of sweet potato straws, Café de Paris sauce with Dublin Bay prawns garnish
Fresh Fillet of Cod
seared to golden brown with miso paste, purple kale romanesco, asparagus and carrot puree
Almond and Raspberry Roulade
with fresh cream
French Apple Tart
with apricot glaze
Individual Pear and Apple Crumble
with blueberry coulis
Lemon and Lime Infused Cheesecake
with a chocolate crust base with crème anglaise
Seasonal Berry Sables
with vanilla ice cream
Lawlor’s Assiette of Dessert
To include Almond Roulade, Berry Sable & Rose & Vanilla scented Chocolate Panna Cotta