Dressed Crab fish cake, Garlic scented Crab claw, with a hint of chili & lime

Trilogy of Melon Parisienne, fruit Compote and natural Mint Yogurt Dressing (C) (V) (H O)

Quartet of Cromane Gigas Oysters, on a bed of crushed ice. (C)) (H O)

Kenmare Oak Smoked Salmon with a Citrus Mascarpone

Sun Dried Tomato, Basil & Garlic Bruschetta with Black Olives, Parmesan Shavings on Toasted Ciabatta Bread. (V) (H. O)

Lake Hotel ‘Caesar Salad’ Baby Gem Lettuce, on a Tomato Confit Tartlet with Crisp Parma Ham.

Chef’s Homemade Fresh Soup of the Day.

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Braised Shank of Kerry Lamb with Crushed Rosemary Potatoes and Olives

Roast crisp half Duckling, potato champ stuffing in a Grand Marnier Orange Sauce. (C)

Baked Supreme of Chicken cooked in a Marinade of Natural Yoghurt, Coriander & Lime on a bed of Crunchy Green Cabbage. (C) (HO)

Prime Irish Beef Fillet, Vine Tomatoes, Tapenade Stuffed Mushrooms, with a Duo of Sauces – Madeira & Soubise.

Grilled Pork Cutlet with Apple Rings, Potato Gnocchi and a Cashel Blue Cream Cheese Sauce.

Mulled loin of Venison on a Sweet Potato Mash, Parsnip Crisps & a Spiced red wine reduction. (C) (H O)

Baked butternut Squash in olive oil, Garlic & Black pepper with a Wild Mushroom and Parmesan Risotto. (V) (H O)

Thai Green Vegetable Curry with Baby Vegetables and Aromatic Basmati Rice.
(V) (H O) (C)

Grilled Salmon Supreme in Fresh Herb Butter with Bearnaise Sauce

Fillets of Sea Bass in Saffron Scented oil on a Bed of Creamed Leeks.

Smoked Haddock en croute with a soft poached egg and a wholegrain mustard sauce.

Fish Special of the Evening.
Please ask your server what fruits of the sea were delivered fresh off the boats

Tonight's Selection of Market Vegetables or Side Salad and Potatoes

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Full Dinner €48.00 per person
Note Abbreviations – (V) =Vegetarian (C) =Suitable for Coeliacs (H.O) =Healthy Options
ALL BEEF AND MEATS SERVED IN THE LAKE HOTEL ARE GUARANTEED IRISH AND FEILE BIA APPROVED.
GRATUITY AT YOUR OWN DISCRETION