Soup
Market Fresh Vegetable
Fresh Chicken & Sweetcorn
Carrot & Fresh Coriander
Cream of Leek & Potato with Thyme
Main Course
Herb Crusted Leg of Kildare Lamb Organic
herb & onion stuffing served with mint jus
Baked Fillet of Atlantic Hake
Creamy white wine & wild mushroom sauce on a bed of spinach mash
Slow Roasted Sirloin of Irish Beef
Red wine jus, traditional Yorkshire pudding & creamed horseradish sauce
Roast Breast of Turkey & Honey Baked Ham
Chef’s rich pan roast gravy, onion & herb stuffing & cranberry compote
Fillet Of Sea Bass
Fillet of Wexford sea bass grilled with a light lemon & caper butter
Chicken Supreme
Roasted & served with a red wine shallot & wild mushroom jus
Darne of Irish Salmon
Fresh cream & mushroom sauce
Medallions of Irish Pork
Black peppercorn & cognac sauce
Grilled Fillet of Irish Beef Diane
Dijon mustard wild mushroom brandy & cream reduction
(€7.00 Supplement)
Served with a Selection of Seasonal Market Fresh Vegetables & Potatoes
Dessert
Fresh Fruit Pavlova
Whipped fresh cream & fruit coulis
Profiteroles
Choux pastry filled with fresh cream, covered in warm Swiss chocolate
Greville Arms Medley of Desserts
Chef’s choice of three seasonal desserts
Baileys Cheesecake
A lightly blended Italian cream cheese Baileys Irish liqueur & white chocolate sauces
Warm Bramley Apple Crumble
Creme Anglaise sauce
Chocolate Fudge Brownie
White chocolate sauce & salted caramel ice cream
Freshly Brewed Tea & Coffee