Tuesday High Table
MENU
Pea, mint and spring onion soup
Crusty baguette
*
Chargrilled pork steak
Herb mash potato
Honey roast carrots
Grilled courgettes
White wine sauce (A)
.
(Vegetarian option pre-ordered only)
Stuffed courgette with spicy ratatouille
Herb mash potato
Honey roast carrots
Grilled aubergine
Tomato jus
*
Baked vanilla cheesecake
Blackcurrant compote

Tuesday Lower Hall
MENU
Pea, mint and spring onion soup
Crusty baguette
*
Chargrilled pork steak
Herb mash potato
Honey roast carrots
Grilled courgettes
White wine sauce (A)
.
(Vegetarian option pre-ordered only)
Stuffed courgette with spicy ratatouille
Herb mash potato
Honey roast carrots
Grilled aubergine
Tomato jus
*
Baked vanilla cheesecake
Blackcurrant compôote
*
Coffee served on the Balcony

Friday High Table
MENU
Jerusalem artichoke, heritage tomato and celeriac soup
Gruyere cheese crouton
*
Pan-fried Atlantic halibut steak
Lobster and crab risotto
Roasted butternut squash
Green beans
Tomato salsa and citrus dressing
.
(Vegetarian option pre-ordered only)
Tempura battered aubergine and courgette
Asparagus and chanterelle mushroom risotto
Roasted butternut squash
Green beans
Tomato salsa and citrus dressing
*
Chocolate orange cheesecake
Clementine curd
Butter biscuit
*
Irish cheeseboard in the SCR

Friday Lower Hall
MENU
Roasted pumpkin, celeriac and apple soup
*
Gochujang spiced salmon escalope
Coriander and lime sticky rice
Stir fried Asian vegetables
Korean tomato and chilli salsa
.
(Vegetarian option pre-ordered only)
Tempura battered
gochujang aubergine and zucchini
Coriander and lime sticky rice
Stir-fried Asian vegetables
Korean tomato and chilli salsa
*
Chocolate orange cheesecake
Chocolate sauce
*
Coffee served on the Balcony