Private Dining Menu
Ham hock terrine with pickled vegetables
Pan fried scallops with pear & watercress veloute & crispy guanciale
Pan fried lamb leg with pomegranate molasses & dill
Pan-fried lobster with a chive lemon hollandaise sauce and trout caviar
Goats' cheese baked in a walnut pastry
Crispy pork belly with pear purée & gremolata
Roast cauliflower, melon & goats' cheese
Courgette flowers stuffed with lemon ricotta & fried in a tempura batter
Pan fried lamb leg with cremy orzo and gremolata
Slow braised lamb shoulder with cumin & chilli braised cannellini beans
Salt baked loin of venison with a wild berry sauce
Mackerel tartar, crispy beetroot & pickled apple and celery
Duck ham and celeriac remoulade
Autumn / Winter 2025
A refined selection of seasonal dishes, thoughtfully crafted for intimate gatherings and tailored to reflect your personal taste and occasion.
Each course can be customised or serve as inspiration for a bespoke menu, created exclusively for your private dining experience.
Please choose one starter, one main and one dessert for your whole group.
All dietaries will be catered for if required.
€90 per head - Minimum numbers 10
Starters
Confit lamb breast with bitter leaves and anchovy dressing
Beef bon bon, cashel blue and mostarda
Mackerel tartar, crispy beetroot, pickled apple & celery
Jerusalem artichoke & walnut valoute, roasted pear and crispy cavolo nero
Langoustine & cabbage dumpling on a langoustine bisque and a brioche croute
Caramelised shallot tart tatin, lemon & chive crème fraîche
Mains - all mains served with seasonal local vegetables
Loin of venison, celeriac puree & a port blackcurrant reduction
Pork chop with morels, cream & cider sauce
Corn fed chicken, with grapes & Gubbeen polenta
Cured cod with fennel, dill & anchovy sauce
Pan fried Goatsbridge’s trout with risotto milanese
Spinach & ricotta gnudi with sage & beurre noisette
Desserts
Chocolate nemesis, crème fraîche
Pecan tart with whiskey cream
Peanut butter semi freddo, chocolate sauce & cookies
Red wine poached pears, madeleines & soft whipped cream
Baked goats’ cheese in walnut pastry & quince jelly
Chicken and morels with trout and gremolata
Burnt aubergines with lebnah, mint and pomegranate
Spiced roast cauliflower and courgette with a pea mint puree
Roast chicken tikka
Parmigiana
Heritage tomato, mozzerella and basil salad
Watermelon, feta, mint and pickled red onions
Grilled leeks with romesco, and toasted almonds
Grilled onglet steak with charmoula
Cherry clafoutis with poached pears and whipped cream
Crispy roast potatoes with lemon and poppy seed crème fraîche
Calamari, grapefruit and green chilli salad
cheesey polenta and beef stew sharing board
Cod with romesco, grilled lemons and toasted almonds
Beef skirt madras with pickled cucumbers
Easter dinner