Restaurant | Kitchen Gardens | The Cellars | Sunday Lunch| Sample Menu | Library Snack Menu
Selection of hot and cold canapés
Appetiser of Fennel espuma with crab salad and a walnut mandaline
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Seared Dunmore East scallops, purée of Jerusalem artichoke, cromesquis of brandade, sauce jacqueline
Ravioli of braised ham and foie gras, butternut squash broth and sage beurre noisette
Ragout of local wild mushrooms, madeira cream, grilled potato and thyme focaccia, truffle foam
Veloute of cornfed chicken, tortellini of confit chicken, braised Swiss chard and roast hazelnut
Daube of wild Irish venison, horseradish creamed beans, pancetta and tarragon
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Sauté of anjou pigeon and slow cooked lobster, thyme gnocchi, creamed sprouts and vichy carrots, clove jus and thyme foa
Roasted fillet of aged Wexford beef, “Rossini and Wellington”- truffle jus
Seared fillet of John Dory, beetroot risotto, fennel – braised and purée, baby asparagus and vinagrette Parisienne
Crab crusted fillet of halibut, purée of watercress, roasted ratte potatoes, roma tomato ragout and beurre blanc
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Presentation of coffee themed desserts
Hazelnut mousse with ginger crisp and lime poached mandarin
Valhrona dark chocolate soufflé with pistachio ice cream
Selection of Sheridans Irish and local cheeses
Coffee and petit fours
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Marlfield House, Courtown Road R742, Gorey, Co. Wexford, Ireland |
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