Starters

Trio of salmon.

Beetroot cured salmon gravadlax, Northcoast smokehouse salmon mousse, prawn and smoked salmon roulade. Pickled shallots, lemon and dill emulsion.

Ham hock terrine.

Pulled ham hock terrine, roasted red pepper dressing, celeriac and apple remoulade, rocket leaves and balsamic reduction, toasted brioche.

Confit duck spring roll.

Tender slow cooked duck leg, red cabbage, carrot and coriander slaw, toasted sesame seeds, sweet soy and srirachi dressing.

Fivemiletown goats’ cheese.

Honey whipped and oat crumbed Fivemiletown goats’ cheese, beetroot, apple and blackberry jam, rocket leaves and balsamic reduction, toasted brioche.

Soups

Comber potato and leek soup, freshly chopped chives.

Honey roasted carrot and red lentil soup, basil pesto.

Homemade Guinness wheaten bread.

Palate cleanser

Champagne sorbet, popping candy and fresh mint.

Main courses

Selection of freshly carved prime Irish meats and traditional accompaniments.

Sweets

Warm spiced Christmas pudding, brandy crème Anglaise and Morelli’s vanilla ice cream.

Strawberry and white chocolate pavlova, Chantilly cream and berry coulis.

Belgian chocolate and orange tart, blood orange gel, berry compote and Chantilly cream.

Warm sticky toffee pudding, Bushmills’ whiskey salted caramel sauce,

Morelli’s honeycomb ice cream.

Selection of Irish cheese, Sheridans mixed seed crackers, frozen grapes,

homemade apple and raisinchutney.

Tea coffee and petit fours.