Whiskey punch and Christmas fruit punch; spicy Indian meatballs with pomegranate and cucumber raita; salsify in Filo; beetroot purée with toasted cumin seeds on poppadoms; medjool dates w crozier blue; quail eggs with roasted cumin; and cheese and sesame sablées.
Ballycotton prawns served in their shells with watercress and home-made mayonnaise; prawn or lobster bisque; roast duck with orange; brussels sprouts with toasted hazelnuts and candied bacon; and traditional Irish sherry trifle.
Ruby grapefruit, pomegranate and shredded mint cocktail; kale, fennel, radish and parmesan salad; onion marmalade; turkey liver pâté with sourdough toasts and red onion marmalade; and chocolate yule log.
Grilled scallions with mushroom, anchovy and a poached or hard boiled egg; poached monkfish or mackerel with frothy green hollandaise sauce; peas and new potatoes; and apricot tart with almond praline cream.
Lentil and curly kale soup in the Italian style; grilled duck with watercress, radicchio and orange salad; rustic roast potatoes with balsamic butter; and coconut rice pudding with a compote of sour cherries.
Moroccan harrira soup; roast haddock with roast pepper, olive and basil salsa; mashed potatoes with courgette, olive oil and marjoram romanesco; and chocolate, prune and armagnac puddings with chocolate sauce.
Scrambled eggs with smoked salmon or wild mushrooms on grilled sourdough bread; lamb koftas and rocket salad with buttermilk dressing, roast hazelnuts and cumin & chilli oil; and chocolate and caramel mousse with caramel sauce and raspberries.
Pumpkin broth with parsley pesto; boiled oyster of bacon, roast tomato oil; parsley, mustard and cheddar; cheese sauce; mustard and scallion champ; green cabbage puree; and yoghurt and star anise cream with compote of plums with red wine and star anise.