Sample Menu Carrig House

STARTERS
Chargrilled Asparagus wrapped in Parma ham on a bed of wild mushrooms and black truffle oil.
Aubergine and Goats Cheese Millefeuille with Red Peppers and Basil Pesto
Grilled Scallops wrapped in smoked Bacon with rocket and Parmesan salad
Home made Chicken Liver Pate with Morello Cherry sauce
Irish Atlantic Smoked Salmon on potato Rosti with crème fraiche and caviar
Confit of Duck Salad with creamed du Puy lentils
Roulade of Fresh Crabmeat with baby salad leaves
Classic Caesar salad with poached egg and crispy pancetta
Fresh Cromane sea food chowder
Home made soup of the evening

MAIN COURSE
Chargrilled Sirloin of Kerry Beef (12oz) on a bed of Wilted Spinach, with Café de Paris Butter
Roast Loin of Glencar Lamb with baby courgette, Black olives and Rosemary
Breast of Corn fed Chicken with Verjuice and served with fondant potato and baby Carrots
Carrig Roasted Kassler on a bed of Braised Cabbage
Medallion of Veal with wild mushroom Barquette and Madeira jus
Pan roasted Hake Accompanied by roast mediteranean vegetables and basil pesto
Sautéed Medallions of Monkfish with a champagne and caviar cream
Pan Roasted Duet of Brill and Cod with a tomato, saffron and white wine sauce
Crispy Skinned Salmon with Cauliflower pure and chive oil
Grilled fillet of red mullet with baby capers, lime and coriander

Vegetarian
Dish of the Evening

DESSERTS
Home Made Bread and Butter pudding with Orange Mascarapone.
Prune and Almond Tart served with an armagnac and prune flavoured Ice Cream
Vanilla Panacotta dressed with Macerated Berries
Chocolate Marquise and Raspberry Sorbet
Nougatine parfait accompanied with compote of figs and apricots
Carrig Vanilla Crème Brulee.
*Selection of Irish farmhouse cheese and biscuits*
(house recommendation Warre’s Late bottled vintage Port)
Bewleys Regency Tea
Cappuccino
Espresso