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.

Lunch Entrees
-Smoked salmon B.L.T. on multi-grain brown bread
-Fish-n-chips
-Shepherd's pie
-Celtic chicken salad croissant
-Tuna nicoise croissant
-Turkey club with Irish bacon on multi grain brown bread
-Irish whiskey-glazed chicken on a potato kaiser roll
-"The Ploughman's Lunch": A selection of meats and cheeses with tomato, red onion, lettuce and an Irish giardinera

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