The event Feast will be based on the Four Seasons.

Spring (First Course) Grilled Salmon Losynges with Cheese Asparagus Spring Peas Scones	Summer (Second Course) Honey Grilled Chicken Ravioli with White and Green Sauce Sauteed Squash Gingered Fruit Bread
Fall (Third Course) Boiled Beef with Carrots and Onions Walnut Apple Stuffing Pease Porridge (Hot) Bread Pudding	Winter (Fourth Course) Pork Balls* and Rice Onion Tarts Cabbage Pears with Custard and Raspberry Sauce

*There is a chance that beef may be substitued.
If concerned, please ask the kitchen staff prior to this course.

For any ingredient questions or to discuss food allergies,
please contact Lady Fionnuala or THL Katryne.