Castle Dargan Sample Menu 2012

Starters

Trio of Canteloupe, Ogen and Water Melon with a Homemade Citrus Sorbet finished with a Raspberry Coulis

Pressed Terrine of Corn Fed Chicken, Ham Hock and Duck Fois Gras with a Baby Leaf Salad and a Salsa Verda

Smoked Chicken & Basil Tian, Avocado Puree, Toasted Pine Nuts, Crispy Parma Ham with Basil Pesto

Organic Salmon, Monkfish & Herb Strudel, with a Tomato and Chive Beurre Blanc

Baked Parcel of Artisan Goat’s Cheese in Filo Pastry, Bittersweet Red Onion, Toasted Pine Nuts and Basil Pesto

Oak Smoked Salmon Salad with Rocket and Swiss Chard and a Red Onion and Brown Bread Crouton Garnish, finished with a Lemon Dressing

Castle Dargan Medley Roulade of Wild Oak Smoked Salmon, Water Melon and a Warm Duck Confit baked in Filo Pastry

Timbale of Atlantic Seafood with Crab, Prawn, Salmon and Hake, topped with preserved Lemon and a Tomato Dressing

Castle Dargan Salad of Crispy Bacon, Garlic Croutons and Cherry Tomatoes with Freshly Shaved Parmesan and an Egg Garnish

Warm Mille Feuille of Corn Fed Chicken with Sun Blushed Tomatoes and a Basil Cream Sauce

Soup Course:

Country Style Vegetable Soup with a Chive Cream

Leek and Potato Soup with a Truffle and Herb Cream

Cream of Tomato and Basil Soup served with Garlic Croutons

Soup of Smoked and Corn-fed Chicken, infused with Basil and Sweet Corn

Broth of Organic Chicken, Pearl Barley and Vegetables infused with Cilantro

Soup of Wild Mushrooms with a Truffle Cream

Roast Tomato & Pepper Soup served with Goat’s Cheese

Beef Consommé with a Julienne of Vegetables, scented with Fresh Tarragon    (€ 2.50 extra per person)

Lobster Bisque with Brandy and Cream, Garnished with Dublin Bay Prawns

Sorbet Choices:

Citrus & Rose Petal  ï‚­ Melon & Fruits of the Forest

Orange & Lavender  ï‚­ Champagne & Mint

Pink Grapefruit Granita  ï‚­ Passion Fruit & Lime

Champagne & Strawberry

Main Courses:

Breast of Chicken filled with Potato, Spinach and Mushroom wrapped in Smoked Pancetta with a Thyme and Dijon Cream

Roast Sirloin of Prime Irish Beef served with a Yorkshire Pudding, Roast Potato and a Red Wine & Tarragon Jus      

Organic Honey Glazed Breast of Thornhill Farmyard Duck with a warm Parcel of its Leg, Orange and cracked Pepper Jus 

Roast Rack of Irish Lamb with a Sheperd’s Pie and a Rosemary Garlic infused Jus                   

Pan Roasted Fillet of Irish Beef with a Shallot Tatin, Fondant Potato, Brandy & Four Peppercorn Cream          

Traditional Roast Turkey and Honey Glazed Ham with a Herb Stuffing, Roast Potato and a Pan Roasted Gravy   

Individual Beef Wellington, Tenderloin Fillet with a Duxelle of Mushrooms and Shallots served with a Tarragon & Black Pepper Sauce

Fillet of Pork wrapped in a Crisp Pastry infused with Sage with Savoy Cabbage, Smoked Bacon and a Mustard Cream   

Baked Supreme of Organic Salmon, served with a Potato Crust on a Bed of Spinach with a Lemon & Lime Beurre Blanc   

Baked Darne of Ocean Trout, served with a Dublin Bay Prawn Bisque Style Sauce     
  
Pan Fried Fillet of Fresh Hake, served on a Bed of Mediterranean Style Vegetables and a Saffron & Basil Cream 

Duo of Salmon & Sea Bass centred with Lemon Grass, served with a Saffron Potato and a White Wine Cream Sauce 

All Main Courses are served with a Seasonal Vegetables Parcel & Creamed Potatoes.

Homemade Desserts:

Toblerone Cheesecake served with Vanilla Ice Cream and a Tuille Biscuit

Dark Chocolate and Praline Parfait served with Sauce Anglaise and Raspberry Ice Cream

Mango and Passion Fruit Gateaux with a Raspberry Topping

Vanilla Scented Crème Brulée

Sticky Toffee Pudding served with a Caramel Sauce and Chocolate Chip Ice Cream

Apple and Cinnamon Crumble served with Vanilla Ice Cream

Dark Chocolate and Nut Brownie served with a Belgian Chocolate Sauce and Fresh Cream

Irish Cream Liquor Gateaux with an Espresso Topping

Pastry Cream Tart topped with Seasonal Mixed Berries

Castle Dargan Medley of Desserts

Farmhouse Cheese Platter with a Variety of Dried Fruit & Biscuits