The Marquis Restaurant, Park Manor House Hotel

DAYS OF BUSINESS

Mon - Sun:	18:00 to 21:00

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.

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!

Chef	Joey Dempsey - An accomplished Chef, Chef Joey Dempsey was appointed to the prestigious post of European Executive Chef in Residence at Baltimore International College, Proprietors of the Virginia Park Estate. Having spent over a year in Baltimore, Chef Dempsey has been appointed to over see Irish operations also which includes the re development of the Culinary school, continued renovations at the historic Bective court whilst coordinating visiting American and European Students.
Payment Options	Cash
Features	Dress smart casual
Ambience	Contemporary, Formal

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".

All efforts have been made by ireland.menulog.com to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Euros (EUR€) unless otherwise specified.

This menu was last updated on 2/9/07.

"A dramatic setting, overlooking Park Manor's 9 hole golf course and Lough Ramor..."

N/A, Leadingrestaurants.com - August 2007

The Marquis Restaurant, Park Manor House Hotel

The Marquis Restaurant, Park Manor House Hotel

DAYS OF BUSINESS

Chef

Payment Options

Features

Ambience

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