
Wexford Chamber President’s Lunch
Friday 14th February 2014
Cream of Country Tomato and Basil Soup
Roulade of Seafood wrapped in Oak Smoked Salmon dressed with a Chilled Shrimp and Brandy Bisque
Asian Spiced Duck in a Filo Pastry Garnished with a Mixed Leaf & Vegetable Salad,
Served with a Sweet Chilli Dipping Sauce
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Roast Sirloin of Irish Beef presented on Thyme Mash with Oyster Mushroom Sauce, Red Onion Jam and Red Wine Reduction
Poached fillet of Hake Complimented with a White Wine, Lemon and Dill Cream
Baked Supreme of Chicken filled with a Herb and Bread Stuffing served with a Smoked Bacon and Shallot Jus
Delicate Potato Gnocchi Tossed in a Roast Tomato Sauce, Basil Julienne and Shaved Parmesan
All served with market fresh Vegetables and Baby Potatoes
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Chefs Gourmet Assiette Plate