Starters:

• Homemade soup of the day served with freshly baked bread
• Chef's choice chicken liver pate served with garlic toast lardons and a crispy salad
• French Brie Salad on a bed of mixed leaf lettuce with apricot and sweet chilli chutney

Main courses:

• Roast turkey breast filled with sage and onion butter crumb, on honey glazed Limerick ham, with roast turkey gravy
• Cajun dusted and baked darne of wild Irish salmon on matchstick vegetables with cream of garlic sauce
• Tortellini pasta filled with ricotta and spinach tossed in a provencal reduction of roast tomato and herbs

Deserts:

• Traditional fruit pudding served with brandy sauce
• Homemade apple pie with vanilla custard