FIRST COURSE
*2 selections

Appetizers:
-Smoked salmon on oat bannocks with lemon chive cream cheese and caviar
-Brie en croute with fresh raspberries and truffle-infused honey
-Irish cider glazed chicken satay with Celtic cole slaw
-Duck forfar bridies on a bed of frisse with a supreme sauce
-Breton crab cakes accompanied by a potato corn salsa and roasted red pepper aioli

Soups:
-Potato leek
-Galway chowder
-Cheddar and ale
-Roasted corn chowder
-Yellow tomato gazpacho
-Free-range chicken and artichoke

Salads:
-Galway Arms house salad: baby greens, roasted potato, red onion and a balsamic vinaigrette
-Hearts of romaine caesar
-Baby spinach with an Irish bacon vinaigrette
-Asparagus and roquefort salad with tomato concasse and a truffle vinaigrette
-Vine tomato and fresh mozzarella with marinated red onion and a balsamic reduction

SECOND COURSE
*Served with chef's choice of starch and vegetable.
*Choose up to two entrees, not including the vegetarian options.

Dinner Entrees
-Herb-roasted chicken breast with a forest mushroom cream sauce
-Celtic beef bourguignonne with leeks, rashers, and stout gravy
-Leg of lamb stew braised with wild mushrooms and pearl onions
-Sweet potato-encrusted Atlantic salmon with a roasted red pepper coulis
-Pan-seared rainbow trout topped with a potato remoulade
-Broiled lemon sole with a lemon butter sauce
-Grilled mahi mahi topped with an orange hazelnut butter
-Mesquite pork tenderloin with a Baileys demi-glace
-Celtic Pasta Primavera (with or without chicken), tomatoes, mushrooms, capers, red onion and fresh basil
-Artichoke Napoleon with roasted red pepper, fresh mozzarella,
artichokes, vine-ripened tomato and wrapped puff pastry

THIRD COURSE
Desserts
-Baileys cheesecake
-Drambuie bread pudding
-Chocolate flourless torte
-Champagne-marinated mixed berries
-Homemade apple cobbler
-Irish coffee with Irish Cream truffles