Bowl of fresh mussels cooked in white wine and cream with garlic and parsley

Meditteranean Seafood chowder, chunky seafood and vegetables cooked in a saffron and tomato broth served with rouille and croutons

Coquilles St Jaque: Queen scallops, montbelliard sausage and mushroom cooked in a white wine sauce and glazed with cheddar cheese

Homemade Rillettes of corn fed chicken and green pepper corn, baguette croutons and roasted pepper salsa

Natural smoked haddock and tomato fondue bake, topped with wholegrain mustard hollandaise, garlic soldiers

Deep fried goats cheese in an oatmeal crumb, kumquat relish, baby leaves and walnut oil dressing

Vegetarian mezze: Marinated feta cheese and tomatoes, Greek mushroom and falafel, hummus, tapenade, tzatziki, grissini and bread, v,n

Mixed platter: Selection of cold meats and vegetable dishes: páté de campagne, cured ham and salami, marinated feta, hummus, tapenade and falafel

Plateau de charcuterie: Selection of cold meats: Rosette de Lyon, corn fed chicken Rillettes, pate de campagne, cured ham, chorizo and salami, olives, pickles, crusty bread

Cheese and Charcuterie board: Cold cured meats and a selection of Irish abd French cheeses served with homemade relish

Nicoise salad: Traditional salad from the Mediterranean, tuna, tomato, egg, olives, anchovies, peppers

Cajun chicken and pineapple salad, honey and mustard dressing

Blue cheese and poached pear salad, toasted nuts and little gem lettuce, fresh herbs and shallot vinaigrette

Salad  Athena: Feta cheese, Vine tomatoes, Kalamata olives and cucumber

Selection of prime Irish beef, served with hand cut chips and French beans

Fillet steak "a la Lyonnaise", served with onion sauce, roasted potatoes and French beans

Grilled fillets of lemon sole or brill (depending on market), red pepper coulis and mash potatoes, salsa verde

Broiled Clare island organic salmon, wilted spinach and rice pilaf, prawn bisque, c

Sun dried tomato and artichoke risotto, goats cheese and rocket, v, V, n

Grilled wild venison steak served with roasted potatoes, mushroom fricassee, spicy plum sauce

Pan roasted barbarie duck, crème de casis jus, cauliflower and Blackcurrant chutney, gratin dauphinois

Medallions of pork crusted with pistachio and hazelnuts, organic maple syrup, port sauce, sautéed cabbage and mash potatoes

Corn fed chicken roasted in olive oil, served on fresh pasta with

a mushroom and tarragon cream sauce, crispy bacon and parmesan cheese

Hand cut chips and chilli aioli

French beans in garlic butter

Tosssed salad

Mushy peas

Mash potatoes

Rocket and parmesan salad

sweet potato puree