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Dinner Menu 

Alternative first course options

Selection of homemade Soups such as a traditional Leek and Potato Soup or Roasted red Pepper Soup or Cauliflower, Broccoli and Stilton Soup or a soup of your choice

(Served with a selection of breads)

Chilled Melon with Raspberry Coulis 

Smoked Salmon, Avocado Pear, Cherry Tomatoes and Dill Salad

Egg Mayonnaise, with mixed Salad Leaves

King Prawns, with Smoked Salmon, on mixed Salad Leaves served with Mary --Rose Sauce


Choose two options.


Alternative Entrée Course options

Sirloin of Steak with Pepper Sauce, Chasseur Sauce or Rich pan Jus 

Fillet of Beef Wellington, with Rich pan Jus

Roast Silverside of Beef with Yorkshire pudding with Rich pan Jus

Roast Breast of Turkey and Honey Roast Ham with a Traditional Sage and Onion stuffing served with rich PanJus

Chicken Breast, stuffed with traditional Sage and Onion stuffing wrapped in Bacon served with rich pan Jus or creamed Leek and button Mushroom Sauce

Seared Salmon Steak with Sweet Chilli Glaze or Hollandaise Sauce

Salmon, Smoked Haddock and Prawn and with Cheese Mash and Crumble Topping

Charred Grilled Vegetables in a rich Tomato and Garlic sauce with Penn Pasta (V)

Stuffed Bell Pepper with Charred Grilled Vegetables and Cuscus (V)

Spinach and Ricotta Cannelloni (V)

Mushroom and Leek Stroganoff, served with Basmati Rice (V)


Choose three options


The above served with

Panache of Seasonal Vegetables

Roasted and New Potatoes in Butter and Chives


Alternative Dessert Course Options

Meringue Nest, with Summer Berries Coulis, with Fresh Cream

New York Baked Cheesecake with Fruit Compote

Eaton Mess with Chantilly Cream  

Banoffee Pie with Fresh Cream

Seasonal Fresh Fruit Salad with Chantilly Cream 

Triple Chocolate Brownies, with Mascarpone Cream

Warm Bread and Butter Pudding with Vanilla Custard Sauce

Warm Apple and Rhubarb Crumble with Vanilla Custard Sauce

Bramble Apple Pie with Fresh Cream 

Warm Sticky Toffee Pudding and Toffee Sauce

Profiteroles with Chantilly cream and Chocolate sauce

Seasonal Fruit Trifle with Vanilla Custard and Fresh Cream


As an alternative to a dessert  

Suggested Cheese Platter

Selection of Irish, English and European cheeses: accompanied by crisp Celery sticks, Apple, Chuckey, French bread or Savoury Cheese Biscuits

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