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Fine Dining at the Park Hotel Virginia Known for being two of Ireland's top three architecturally renowned restaurants the Marquis and Marchioness dining rooms serve classic European cuisine with an international flair. Owned and operated by Baltimore International College, one of America's top Culinary Training institutes, great emphasis is put into achieving and maintaining the highest standards of Cuisine. Our award winning Fine dining experience is available at the Marquis Dining room. New in 2007 is our new casual dining Global Menu which will offer both traditional and ethnic style dishes, served in our Taylor and Marchioness rooms. By utilizing the herbs, produce and fruit that are organically grown in the estate greenhouse, kitchen gardens and orchard the food doesn't get much better than this!
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Sample Menu To Entice Deep Fried Irish Brie "Cashel Brie encased in light batter. Deep fried & served On a citrus salad and complimented with Orange Glaze" Lamb Kidneys (GF) "Sauté Kidneys with a reduction of Malt whiskey, Raspberries, Wholegrain Mustard, Honey & Cream" Slow Roasted Tomatoes "Topped with Anascaul Black Pudding, Asparagus & smothered in a Champagne Sabayon Crab Toe Dip "Cold water Crab toes, pan fried in Garlic Butter" Smoked Chicken & Mango Salsa Salad (GF) "Thinly sliced smoked chicken, mixed garden leaves, croutons and dressed with mango Salsa" Warm Goats Cheese Tartlet "Goats cheese & Sun dried tomato & spinach, scented with Thyme & oven baked" Trio of Melon Terrine "Layered melon & seasonal berry slice, served with Kiwi fruit Coulis" Seafood Chowder with Pesto oil "Hearty broth of mixed seafood, potato & Cream, finished with a hint of Pesto oil" Chefs Choice "Using the best seasonal ingredients available, Chef prepares tonight's second soup option" To Fulfill Roast Duckling with Blackcurrant & Beet Jus "A house Special! Slow roasted half duck, served with a tian of Red Cabbage & Complimented with Blackcurrant & Beet Jus. Seared Monkfish "Sautéed Medallions of Monkfish, finished in a reduction of Brandy, Wholegrain mustard, Honey and cream, served with a thimble of Basmati Rice" Braised Shank of Cavan Lamb "Marinated and slow braised Shank of lamb, with roast Root Vegetables and served with Rosemary Jus Gaelic Chicken Supreme "Supreme of Corn fed Chicken, stuffed with Potato & Bacon, Seared & oven baked And served with Rich Mushroom sauce with a Hint of Baileys" Vegetable Brochette "A treat for Vegetarians, Layered, Courgette, Aubergine, Pimento & Fennell, bound with Cherry Tomato Compote & Oven baked" Pan Roasted Fillet of Beef "8oz Fillet Steak, Pan roasted, Served with Roasted whole shallots And Pepper corn Jus lie" Paupiettes of Sole Verdi "Fillets of sole stuffed with shrimp & Spinach, complimented with dill cream" All Main Course are served with a trio of Market Vegetables & tonight's Potato accompaniement To Tempt Fresh Fruit Pavlova "Baked Pavlova, centered with Sliced Mixed fruits, Served with Mango Coulis & Chantilly Cream" Joey's Banoiffe Pie "A real Treat, biscuit base, Toffee Caramel, Banana's & Cream" Baileys Soufflé Cheese Cake "Cream cheese, Baileys & Cream, blended till light, Set a on Nutty Biscuit Base" 7.85 Lemon Meringue Tartlet "Lemon Anglaise set in Sweet pastry shell, covered in Meringue, Oven baked With Tear drop Demerera Sugar" Mixed Berry Crumble "Compote of Seasonal Berries, topped with Honey Oatmeal Crumb" Traditional Bread & Butter Pudding "Layered bread pudding with sultanas a hint of Spice & Orange Zest" Irish Cheese board Cashel Blue, Irish porterhouse, Kilmeedan Brie. "Served with Savory Crackers & Melba Toast" |
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Known for its historical architectural importance and containing rare antiquities furnishings and all of its original features, The Marquis Dining room is a formal setting and we have a semi formal dress code.
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| The Park Hotel Virginia in Virginia, County Cavan, Ireland | International 353-49-854-6100 | In Ireland 049-854-6100 |
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© 1998 - 2008 The Park Hotel Virginia  |