Friday February 24th 7 – 9 pm $ 80.00/person
Appetizer: Dublin Lawyer
Succulent lobster in butter/cream and Irish Whiskey
Starter: Creamy Garlic Soup
Served with black olive crostini
Main Course: Steak Poivre
In a lovely Congnac sauce and served with Maghera grilled vegetables
Finish: Chocolate Pave
Spears of truffle textured chocolate Served with strawberries/raspberries in Champagne!
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Monday March 5th 7-9pm $ 70.00/person
Starter: Baked Ricotta
Semi firm Italian Ricotta wrapped with salted procuitto, and leaves of spinach and basil. Served warm with aged balsamic and heirloom tomato ragout.
Main Course: Beef Tenderloin Crusted with sweetened Dijon
Drizzled with rich Shiraz wine and rosemary reduction smashed vegetables
Finish: Caramel Baked Fruits
A medley of fresh seasonal fruits baked with cinnamon, brown sugar and vanilla. Served over vanilla cake with velvety Grand Marnier Sabayon
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