BANQUET MENU

Aperitif – Bunratty Mead

Spiced Parsnip Soup

Spare Ribs with Honey & Whiskey Sauce

Breast of Chicken with Apple & Mead sauce,
served with potatoes and seasonal vegetables.

Rastin
(Fruit of the Forest Mousse on a Biscuit Base)

Coffee / Tea

Vegetarian Tartlet
Leek, Mushroom and Spinach Tartlet topped with Cashel Blue Cheese, drizzled with a Creamy Tomato Sauce