per person

€45

T H E V I L L A

Easter Sunday Lunch 5th April

Mini Caprese Salad •••

Spring Pea Veloute, Peas, Watercress & Mint or Risotto, Spinach, and Ricotta Salata

or

Salmon Carpaccio, Pan Fried Calamari, Aubergine Puree, Shallot Con�t and Lemon Dressing

or

Cannelloni Filled with Pulled Beef •••

Duo of Porcini Crusted Rack of Lamb, Braised Belly with Porcini Farce, Glazed Carrots, Fig Couscous

and �yme Jus

or

Free Range Chicken Supreme, Mashed Peas, Sautéed Potatoes and Chive Velouté

or

Roasted Fillet of Salmon with Black Olive Crumble, Cauli�ower Puree & New Potatoes, and Sundried

Tomato Gastric

or

Red Onion Tart, on Buttered Green Vegetables and Baked Ricotta & Walnuts

or

Grilled Fillet of Beef Topped with Gruyere, Button mushrooms and Bordelaise sauce

•••

Vahlrona Chocolate Brownie with Vanilla Ice Cream

or

Almond Tart, Vanilla Butter and Creamy Fig Compote

or

Kwarezimal with Ice Cream and Honey