MENUS

Each individual menu is created in conjunction with the customer and is customized to suit the occasion, the time of year and the budget. Herewith are some sample dishes that Anne is often asked to cook.
 
Starters 
  • Seasonal soups
  • Hot and sour prawn broth
  • Smoked salmon/chicken liver or mackerel pate
  • Rough country terrine
  • Twice cooked cheese soufflé
  • Gratin of Dingle bay crab
  • Leek tartlets
  • Spinach roulade with tomato butter
 
Main Courses
  • Lamb tagine with pomegranate couscous
  • Boeuf bourginon
  • Roast fillet of beef with yorkshire pudding and all the trimmings
  • Steak and kidney pie
  • Traditional Irish stew
  • Bacon and cabbage with parsley sauce
  • Slow cooked pork belly in a Thai marinade
  • Roast leg of lamb with rosemary and a red wine jus
  • Chicken saute chasseur
  • Chicken Vallee d’Auge
  • Thai green curry
  • Posh fish pie
  • Poached salmon and Hollandaise sauce
  • Lasagne
  • Spaghetti a la Vongole
  • Quiches
  • Ragout of venison
 
Desserts
  • Meringue roulade with strawberries and raspberry coulis
  • Pears poached in red wine and star anise with vanilla ice cream
  • Treacle tart
  • Apple tarte tattin
  • Rich chocolate almond and rum cake
  • Crème brulee with raspberries