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Main Courses
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Main Courses accompanied by Chef's selection of Vegetables and Potato
Oven Roasted Sirloin of Beef
Scented with Garden Thyme and Parsely
Served with its own juices
27.55
Pan-Fried Breast of Barbary Duck
On Braised red Cabbage with an Orange Star Anise Jus
26.00
Grilled Fillet of Trout on Onion Marmalade
With Truffle Oil and Balsamic Vinegar
And finished with Herbs from the castle garden
24.40
Oven Roasted Breast of Turkey Carved onto Midland Ham
With a Herb and finished with a Rustic Jus
23.60
Grilled Fillet of Lightly Peppered Tuna
With Rocket Salsa, Pesto and Toasted Pine Kernels
23.60
Pan-fried Escalope of Chicken
glazed with Vine Ripened Tomato and Parmigiano Regiano,
finished with a Chiffonade of basil
24.00
Grilled Fillet of Swordfish
On a Nage of Tomato, Shallot and Basil
24.15
Oven Roasted Fillet of Pork Wrapped in Bacon
On Buttered Savoy Cabbage with a Wholegrain Mustard Cream
23.25
Pan-fried Fillet of Beef
On a Red Onion Concasse with Garden Thyme on Girolles
32.45
Sauteed Supreme of Chicken
On a bed of Puy Lentils and Paris Brown Mushrooms
With a Chive Scented Jus
23.85
Roast Leg of Kinnitty Lamb
On Boulangere Potato with a Rosemary Jus
Scented with Smoked Garlic
27.55
Grilled Fillet of Salmon
With a Leek and Champagne Cream
Finished with snipped Chives and Tarragon
24.00
Oven Roasted Loin of Veal
Smeared with Black Olive Tepenade and Olive Oil
Finished with Chianti and Plum Tomato
29.35
Rack of Kinnitty Lamb
Topped with a Herb crust
With Basil Pesto served in its own juices
33.35
Pan-fried Sirloin of Beef
With a light Peppercorn and Tarragon Jus
29.90
Vegetarian Main Courses
Barbecue Aubergine with Roast Peppers,
Puy Lentils and Spinach with fresh Garden Herbs
Sauteed Green Asparagus, Baby Carrot
And Leek on a cream of wild Girroles and Thyme
Baked Mozzarella and Sun Dried Tomato
In Basil on a Ragout of Shallot and Red Onion
Wok Seared Vegetables in Soy and Honey
Served with Thai spiced Rice and Coriander
Aubergine Stuffed with Roast Mediteranean
Vegetables & Pine Nuts with Goats Cheese
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