A Traditional Central Hotel Celebration Christmas Feast

Irish Oak Smoked Salmon on a bed of winter leaves and truffle oil.

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Double Consommé of Oxtail served with Irish soda bread.

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Baked Filet of Silver Hake with a mousseline of lobster.

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Pan Fried escalope of Turkey, with honey glazed loin of smoked Irish bacon, chestnut bread farce and cranberry & Irish mist jus.

Served with Colcannon, roast, and croquette potatoes. Braised sprouts, glazed carrots and julienne of Fennel.

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Irish cheese board, Cashel blue, grubben and vintage Dubliner served with brown Irish soda and winter fruit compote.

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Traditional Christmas pudding, served with a Baileys liquor crème anglaise.

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Home made mince pies & tea/coffee

Menu created and produced by Mr Myles Tuthill

Fellow of the World Master Chefs Society.

There will be a pianist in the Library Bar in the evening for your enjoyment