Confit of duck leg and braised lentils with aged balsamic vinaigrette

Confit of irish salmon with beeroot salad and aromatic dressing

Beef carpaccio with rocket salad and parmesan shavings

Roasted tomato and red pepper salad

Tiger prawns on a baby leaf salad with marie rose dressing

Ripe vine tomato, mozzarella and watermelon salad with rocket leaves and balsamic vinaigrette

Warm goats cheese with herb crostini, sauce epice and mesclin leaves

Irish chicken liver parfait, warm home-made brioche with cumberland sauce

Dublin bay prawn cocktail

Warm wild mushroom and chicken tartlet

Crab meat and asparagus tian served with a citrus dressing