Richmond House / Dinner Menu

Back to Richmond House

Dinner €50

10% service charge on groups of 8 or more

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Locally smoked salmon, fresh crabmeat, avocado salad, mixed leaves, chilli and coriander sauce

Terrine of duck confit, herbs and spices, wrapped in prosciutto, onion jam

Richmond chicken liver pate, melba toast, redcurrant jelly, mixed salads

Steamed fresh Rossmore mussels flavoured with coconut milk, chilli, coriander, ginger and garlic

Baked brushetta of Ardsallagh goats cheese, roast peppers, tomatoes, pesto, mixed salads leaves


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Carrot and coriander soup

Crinnaghtaun apple juice

Mango sorbet

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Pan seared Dunmore east scallops, tomato and parmesan risotto, chive cream

Roast rack of West Waterford spring lamb, smoked bacon and onion mash, garden mint jelly, rosemary and garlic jus

Baked fillet of Helvick cod with a fresh herb crust, grilled asparagus and cherry tomatoes, fennel cream

Grilled local fillet of beef, champ potatoes, red wine jus

Tempura of Helvick prawns, peppered couscous, tomato butter sauce

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All our main courses are served with a selection of fresh vegetables
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Richmond House is the winner of the GEORGINA CAMPBELL'S IRELAND FEILE BIA 2006 Ireland award
Most of our produce is sourced locally, our meat comes from McGraths, Lismore and Murphys, Cappoquin, Fresh fish is sourced from Helvick`

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DESSERT MENU

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MERINGUE NEST FILLED WITH LOCALLY GROWN STRAWBERRIES AND LIGHTLY WHIPPED CREAM

KEY LIME PIE, CITRUS CREAM, BRANDY SNAPS

RICHMOND CRÈME BRULEE, SHORTBREAD COOKIES

WARM PEAR AND ALMOND TART, VANILLA ICE CREAM

BREAD AND BUTTER PUDDING, CRÈME CHANTILLY

OR

SELECTION OF IRISH FARMHOUSE CHEESES SERVED
WITH HOMEMADE BISCUITS

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CHOICE OF TEAS OR FRESHLY BREWED COFFEE WITH
 HOMEMADE PETITS FOURS
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