Master Chef Kevin Dundon of Raglan Road Irish Pub and Restaurant has created a tantalizing menu incorporating fresh seasonal flavors for a special Summer Solstice Signature Dinner which takes place on the 19th of June. Enjoy a sumptuous four course menu paired with the finest wines that have been expertly chosen to complement and enhance the delicious flavors of each dish. Chef Kevin adds his unique style and flair to the menu combining his passion for freshness and simplicity.
Date: Thursday June 19th 2014
Time: 6.30pm
Dress Code: Smart Casual
Price: $95.00, plus tax and gratuity
Tables in Wonderland Discount Accepted
To book your Reservation please call 407-938-0300
The Summer Solstice marks the official start of the summer in the Northern Hemisphere and has long been associated with ancient summer customs and traditions. It is often the time of the first harvest and when plants and herbs planted during the spring equinox were collected hence a celebration of nature's bounty. In ancient times the Summer Solstice was hugely significant; it was a time when the power of the Sun was at its highest and crops & fields were blessed to ensure a good harvest.
Celebrations take place across many parts of Europe dating back thousands of years. Most involve festivals, maypole dances, lighting of bonfires, feasting and celebrations. The Summer Solstice is such a joyous and magical occasion celebrated for centuries. We hope you can join us for a truly memorable dining experience.
For more information, please visit http://www.raglanroad.com/
Menu Offerings:
Appetizer
Classic Irish prawn cocktail
Chateau Minuty, Rose, Provenance, 2013
***
Soup
Summer inspired chilled melon soup
Cape Mentelle, Sauvignon Blanc- Semillon, Margret River, Australia, 2012/13
***
Main Course
Spit roasted baby lamb with a rosemary salt crust,
minted pea jelly & fondant potatoes
Campo Alegre, Toro, Spain, 2010
***
Dessert
Fresh Strawberries & white chocolate mousse
wrapped in a picnic blanket
Domaine Chandon, Etolie Rose, Napa, MV
***
Tea/Coffee/Petit Fours
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