1860 at Home - April 2021 Menu (10 of 46




Velouté de topinambours.

Smooth and creamy Jerusalem artichoke soup with chicken stock served with roasted pumpkin seed, sage and lemon sauce and topped with curried crispy ginger shavings.


Vol-au-vents aux fruits de mer.


Hand dived scallops lightly pan fried with Ceol na Mara creel caught langoustines and smoked haddock finished with a white wine, mushroom, mussel, leek and lemon sauce and served in a flaky pastry.


Ballotine de poulet supreme, cuisse farcie de volaille aux deux sauce.

Roasted chicken breast ballotine filled with a black trumpet mushroom and tarragon mousse served with a cider caramelised baby onions and cream sauce and a ballotine of chicken leg with a pork, sage and savoy cabbage stuffing and red wine glaze.


Rösti de pommes de terre au cheddar et timbale de carrots aux choux.

Rösti style potatoes with mull cheddar and a mousse of carrot and savoy cabbage.


Salade de Bettraves à l’Alsacienne et croquettes de chèvre chaux aux fins herbes.

Slowly roasted beetroot mixed with raw beetroot dressed with French dressing and topped with roasted breaded goats cheese and herb croquettes. 


Tartette de mousse aux citrons meringuée.


Sweet shortcrust pastry tart filled with a lemon mousse topped with meringue and served with raspberry coulis and a zesty lemon sponge cake.