Traditional Dining (4-Course Homestyle Fare)
A Touch Of Irish
Real Dublin Coddle
Sausages wrapped in bacon and stewed in chunky potato
and thyme bouillon
Brandy Cream Paté
Smooth paté of chicken livers roasted in butter with Herb de
Provence, shallots and a dash of brandy; served over hot toast
Honey Baked Ham-On-The-Bone
Soaked in juniper berry and citrus juices and roasted with honey,
brown sugar, mustard and cloves. Served with parsley sauce,
colcannon potatoes, honeyed carrots and Savoy cabbage
Profiteroles with Baileys
Freshly baked choux buns filled with baileys crème and topped
with a dark chocolate cap
Recommended for a minimum of 12 diners
Real Dublin Coddle
Sausages wrapped in bacon and stewed in chunky potato
and thyme bouillon
Brandy Cream Paté
Smooth paté of chicken livers roasted in butter with Herb de
Provence, shallots and a dash of brandy; served over hot toast
Honey Baked Ham-On-The-Bone
Soaked in juniper berry and citrus juices and roasted with honey,
brown sugar, mustard and cloves. Served with parsley sauce,
colcannon potatoes, honeyed carrots and Savoy cabbage
Profiteroles with Baileys
Freshly baked choux buns filled with baileys crème and topped
with a dark chocolate cap
Recommended for a minimum of 12 diners
* images for illustration only. copyright P McHugh
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
|
| |
|
| |
 |
| |
 |