Daniel's Restaurant

Cashel Blue, St. Killian Camembert, Irish Brie Served with cheese biscuits, grapes and chutney

with fruit of the forest dripping down over the top

(South African Recipe)

with a spicy Marie-Rose Sauce

with salad and Tartare sauce

with a wild Cherry Sauce

with Garlic Mayonnaise

Large Mushroom Caps filled with Fresh Crab Meat and Garlic Butter, baked, dusted with Parmesan Cheese and baked again

(The Real Thing)

served on a bed of buttered spinach with a creamy vermouth sauce

Our Way Small vegetables in a cheese sauce on a bed of Tagliatelle

Prawns cooked in butter with spring onions, flamed with Pernod and finished in a cream sauce served on Basmati rice

Served with garlic butter or pepper sauce

off the bone, with an Apricot Sauce

Fillets of Plaice cut into strips, bread-crumbed and deep-fried until golden brown, served with Tartare sauce

Served with rice (beef fillet strips cooked with diced onion in a pepper sauce)

Free-range and pan-fried Chicken breast served on a bed of rice with a cheese, white wine, cream and broccoli sauce

served with garlic butter or pepper sauce

Served with a warm Chutney and mild Curry Cream

Fillets of Plaice poached and finished in a white wine sauce with onion, mushroom and tomato

Free-range Chicken stuffed with garlic butter, bread-crumbed, deep-fried and baked until golden

Medallion of choice beef fillet, dipped in beaten egg and parmesan cheese, pan-fried in olive oil and served with a mushroom sauce

Free-range Chicken grilled, served on a bed of rice and coated with a mushroom, white wine and cheese sauce

Served on a bed of buttered spinach and served with a creamy vermouth sauce

with a rich wine gravy. For an extra one, just add 8 euro

extra lamb shank +€8

Tender fillet served with garlic butter or pepper sauce

Fried in a light crispy batter served with Tartare Sauce

Served with rice (beef fillet strips cooked with onion in a creamy paprika sauce)

Green spring onion with garlic and ginger topped with diced tomato, dusted with Parmesan cheese and gratinated under the grill

Cooked lobster taken out of the shell, mixed in a mustard cream sauce with diced onions and lots of cheese flamed with brandy. Then placed back into the shell, more cheese and Parmesan cheese on top and gratinated under the grill