Hayfield Manor Hotel / Orchids
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Orchids Dinner Menu
€55 per person ~ 3 courses
€45 per person ~ 2 courses
Starters
Carrot Soup, Thyme Infusion
Ballycotton Salmon Plate
Warm Organic Goats Cheese, Roast Fig and Honey, Mixed Leaves
Foie Gras Parfait, Brioche Toast, Port Reduction, Friss?e Salad
Carpaccio of Irish Beef Fillet, Truffle Crème, Balsamic Reduction Parmesan Shavings
Panfried Scallops, Garlic Puree, Bacon and Tomato Dressing (€3 supplement)
Mains
Roast Fillet of Beef, Confit Shallots, Button Mushrooms Horseradish Mashed Potatoes, Red Wine Jus (€5 supplement)
Chateau Segur, St. Estephe 1998 €87.50
Organic Duck Breast, Rosti Potato, Creamed Savoy Cabbage and Bacon
Chateau Teyssier, St. Emillion 2002 €59
Rack of Lamb, Pea and Mint Puree, Fondant Potatoes, Lamb Jus
Domaine de la Bouissiere, Vaqueras 2002 €48
Panfried John Dory, Fennel and Wild Mushroom Fondue
Pomme Tourn?, Cep Sauce
Domaine Bitouzet Prieur, Meursault 2002 €82.50
Fillet of Turbot, Baby Potatoes, Green Beans, Tomato and Baby Carrot Ragout
Vina Echeverria, Chardonnay 2001, Chile €61
Caramelised Onion Tart Fine, Confit Cherry Tomatoes, Wild Mushroom and Rocket Salad
Domaine Charles Thomas, Savigny-Les-Beaune 2001 € 53.35
To ensure the highest quality, all our food is cooked to order. If you are
under time constraints, please advise on ordering
Alan Hickey
Head Chef
Dessert Menu
Irish and French Cheese, Grapes and Homemade Chutney, Bread Sticks and Rye Crackers (€3 supplement)
Selection of Movenpick Ice Cream and Sorbet
Bitter Chocolate Fondant, Vanilla Ice Cream Chocolate and Orange Sauce
Hayfield Dessert Plate (€3 supplement)
Mango Tarte Fine, Vanilla and Mango
Salsa, Passion Fruit Sorbet
White Chocolate and Baileys Parfait Blueberry Compote
(Please ask for our wine list if you would like to order a dessert wine.)
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Freshly Brewed Tea or Coffee served with Homemade Petit Fours (€6 supplement)
(Complimentary with every 3 course menu)
10% Service Charge for Parties of Eight and Over