Food ingredients that must be declared as allergens in the EU

1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except:

(a) wheat based glucose syrups including dextrose
(b) wheat based maltodextrins
(c) glucose syrups based on barley
(d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin

2. Crustaceans and products thereof

3. Eggs and products thereof

4. Fish and products thereof, except:

(a) fish gelatine used as carrier for vitamin or carotenoid preparations
(b) fish gelatine or Isinglass used as fining agent in beer and wine

5. Peanuts and products thereof

6. Soybeans and products thereof, except:

(a) fully refined soybean oil and fat
(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources
(c) vegetable oils derived phytosterols and phytosterol esters from soybean sources
(d) plant stanol ester produced from vegetable oil sterols from soybean sources

7. Milk and products thereof (including lactose), except:
(a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin
(b) lactitol

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin

9. Celery and products thereof

10. Mustard and products thereof

11. Sesame seeds and products thereof

12. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers

13. Lupin and products thereof

14. Molluscs and products thereof

•    Feuillette of Union Hall Seafood & Salmon Cake, Seasonal green salad
•    Ardsallagh Goats Cheese & Chive Spring Rolls, Red Plum Compote, Rocket leaves
•    Smoked Chicken Salad with hazelnut and tarragon dressing
•    Sweet potato, Red Chilli and Coconut Soup “Surf & Turf”,
•    Chargrilled medallion of Beef on Chive Champ, Native Oyster with Spinach, Dijon and Horseradish Hollandaise, King scallop with Vanilla Foam, Madagascar Gambas Prawn
•    Roast Cusion of Lamb, Topped with a Herb Crust, Fondant Potatoe, Lightly Spiced Parsnip Puree
•    Rosemary & Garlic jus
•    Roast Supreme of Cod & Smoked Salmon, Coral of King Scallop,
•    Cream Bisque Reduction, Curry Oil
•    Pan-Fried Cornfed Chicken Breast, Potato & Celeriac Rosti, wild Mushroom Ragout topped with Serrano Crisp
•    Mille Feuille of Strawberry Daiquiri and Meringue, with Vanilla Ice Cream
•    Trio Heart plate (Strawberry Cheesecake, Ice Cream & Shortbread Biscuit)
•    Double Chocolate Rum & Raisin Square, Served with a Cone of Vanilla Ice Cream
•    Tea/Coffee

•    Pate en Croute, Pork & Pistachio Bressan
•    Crayfish CheuFroid Dressed Salmon, Oyster & Crab Claw Mirror Platters
•    Fillet de Boeuf Rosini, Crudite of Foie Gras, Flute Mushrooms, Girolles Pergourdine jus
•    Roast Supreme of Hake with Union Hall Oak Salmon, Artichoke & Rosemary Cream
•    Cold Meat Platter of Roast Beef, Turkey & Glazed Ham
•    Rustic Honey Roast Vegetable Melange
•    Pommes Chateaux or Pommes Gratin
•    Mixed leaf Meslin Salad
•    Lentil, Chickpea and Kidney Bean Salad
•    Cous-Cous, Apricotes, Sultanas and Mint
•    Crushed Baby Potato, Crème Fraiche
•    Fussiloni Pasta with Pesto and Spinach
•    Selection of Fresh Breads and Rolls

•    Dressed Atlantic Salmon & Shrimp Mirror Platters
•    Chicken liver Parfait, Melba toast, Cumberland Sauce
•    Carved Roast Sirloin of Irish Beef, Yorkshire Pudding and jus Roti
•    Baked Supreme of Cod, Chilli, Coriander and Lime butter
•    Cold Meat Platter of Roast Turkey & Glazed Ham
•    Rustic Honey Roast Vegetable Melange
•    Rosemary Roast Baby Potatoes
•    Mixed Leaf Meslin Salad
•    Creamy Crunchy Coleslaw
•    Potato & Chive  Salad
•    Tomato, Cucumber and  sweet Red Onion Salad
•    Fussiloni Pasta with Pesto and Spinach
•    Selection of Fresh Breads and Rolls

•    Rhubarb Crème Brulee served with Orange Scented Sable and Vanilla Ice Cream
•    Dark Chocolate Caramel Tart with Homemade Malteser Ice Cream, Chocolate Spoon
•    Individual Pavlova filled with Marinated Mixed Berries and a Vanilla Ice Cream
•    Poached Pear with Yougart Ice Cream, Blueberry Sauce and Pistachio Biscuits
•    Caramelized Apple and Calvados Tart served with Vanilla Ice cream, Apple Crisp
•    Apple and Berry Almond Crumble served with Vanilla Ice Cream, Sauce Anglaise, Apple Crisp
•    Individual Raspberry Cheesecake with a Framboise Jelly served with White Chocolate Ice Cream
•    Warm Sticky Toffee Fig and Pecan Pudding served with Butterscotch Sauce
•    and Caramel Ice Cream in a Ginger Snap Basket
•    Malteser Cheesecake served with a Duo Sauce and Chocolate Ice Cream
•    Strawberry Daiquiri Fool served with Shortbread and Vanilla ice cream

Hot Buffet- Choice of 2 Dishes
•    Chicken Tikka *
•    Lamb Korma *
•    Beef Stroganoff *
•    Chicken Satay Skewers
•    Chicken A La King *
•    Chicken & Bacon Carbonara
•    Beef in Black Beans *
•    Beef Lasagne
•    Chicken & Prawn Thai Curry *
•    Chicken Madras*
•    Vegetarian Quiche
•    Morroccon Lamb Tagine
•    Paella Of Seafood*
•    Poached or grilled Salmon, Lemon Scented White Wine Sauce
•    Gourmet Burgers, Cheese/Tomato/Onion
Cold Buffet- Choice of 3 Dishes
•    Turkey
•    Beef
•    Ham
•    Salmon
* - Served with pilaf Rice
 
All the above served with 3 mixed salads & a selection of Breads

• Feuillette of Roast Chicken and Portobello Mushroom with a White Wine Cream and a Balsamic Reduction Served with a House Salad.
• Warm Smoked Salmon Blinis with Pickled Cucumber and Mustard Seed Topping, Lemon Scented Crème Fraiche
• Choose a Soup from our extensive menu
  or
• Sorbet of your choice
• Roast Sirloin of Irish Beef with Yorkshire Pudding, Roast plum Tomato And Caramelized Pearl Onion, Jus Roti.
• Pan-fried Fillets of sea bass on a bed of creamed Leek and Bacon, Remoulade of Basil and Tomato, Lemon twist
• Choice of two Desserts
• Tea/Coffee

• Helvic Salmon, Cod & Crab Cake infused with Chilli, Coriander,
• Ginger, Seasonal Greens, Pickled Cucumber and Mint Roulade
• Black & White Pudding Spring Rolls served with a House Salad and a Homemade Sweet Chilli Jam
• Seasonal Vegetable Soup with Crème Fraiche
• Roast Sirloin of Irish Beef with Yorkshire Pudding, Roast Plum Tomato And Caramelized Pearl Onion, Jus Ro
• Selection Plate(Chocolate Caramel Tart, Mini Meringue with Strawberries, Passion Fruit Posset, Coconut Biscuit and Vanilla ice cream

• Warm Ardsallagh Goats Cheese Tartlet with Chives, Serrano Crisp,
• Pickled Pearl Baby Onions & Rocket Salad
  Or
• Duo of Ogen & Watermelon Cocktail, Grenadine Sorbet, Mulberry Wine Syrup 
• Choose a soup from our extensive menu
• Pan-Fried Cornfed Breast of Chicken, on a Wilted Baby Spinach
• Potato Cake, Mixed Bean Cassoulette, Parma Ham Crisp
  Or
• oven roast supreme of Atlantic Hake herb encrusted, basil veloute
• Choice of two Deserts 
• Tea/Coffee

• A choice of 3
• Goats Cheese with Apple and Walnut Tartlet
• Crispy Won-Ton Smoked Chicken, Mango and Lime Salsa
• Satay Chicken and Coconut Lollipop
• Baby Spiced Beef Bagel, Rocket and Beetroot, Crème Fraiche
• Bouchée of Sweet and Sour Salsa, Prawn & Coriander
• Mini Carre Soft Cheese and Smoked Mackerel
• Waterford Baked Ham and Dijon Mustard Baby Croissant
• Spicy Chorizo and Mozzarella Croissant
• Sunblush Tomato and Dubliner Cheddar Tartlet with Pesto
• Amusette Chicken Parfait, Port and Redcurrant Jelly
• Duobelle Smoked Chicken and Brie, Pineapple Chutney
• Helvick Smoked Salmon and Lemon Cream Cheese Blinis

• Warm Ardsallagh Goats Cheese Tartlet with Chives, Serrano Crisp,
• Pickled Pearl Baby Onions & Rocket Salad
• Warm Smoked Duck Breast Salad with a Tarragon and Hazelnut Oil, Topped with a Mango and Lemongrass Salsa
• Crab Brulee with Ginger and Garlic, Parmesan and Sesame Seed Crust,
• Seasonal Greens
• Feuillette of Roast Chicken and Portobello Mushroom with a White Wine Cream and a Balsamic Reduction served with a House Salad
• Clonakilty Black and White Pudding Spring Rolls served with a House Salad and a Homemade Sweet Chilli Jam
• Warm Smoked Chicken Tartlet with Baby Spinach, Spiced Apple & Red Onion
• Marmalade, Mozzarella Cheese Melt
• Helvick Seafood Cake with a Lime and Dill Aoili, Seasonal Greens
• Ham Hock Terrine , Port Wine Jelly, Fig & Gooseberry Relish,
• Sourdough Toast, Seasonal Green Salad
• Duo of Ogen & Watermelon Cocktail, Grenadine Sorbet,
• Mullberry Wine Syrup
• Warm Smoked Salmon Blinis with Pickled Cucumber and Mustard Seed Topping,
• Lemon Scented Crème Fraiche
• Classic Caesar Salad, Chargrilled Chicken Breast with Bacon, Garlic
• Croutons, Crisp Romani Lettuce, Parmesan, Anchovy Dressing

• Leek and potato with fresh Garden Herb
• Portobello Mushroom & Chive Soup
• Cream of Butternut Squash with a Nutmeg Cream (seasonal)
• French  Onion, Parmesan Croutons
• Roast Sweet Potato and Red Pepper with Basil Cream
• Asparagus & Smoked Bacon, Hazelnut Oil
• Carrot and Coriander with a lemon Cream
• Roast Vine Tomato & Artichoke
• Root vegetable & Potato, Crème Fraiche

• Champagne with Strawberries
• Green Apple with Mint
• Passion Fruit
• Lemon and Cucumber
• Pina Colada
• Malibu and Pineapple
• Mulled Wine

All main courses are served with a choice of 2 vegetables, Creamy mashed potatoes and a potato of your choice
 

• Noisette of pan Seared Cannon of Pork, Pommes Anna with Caramelized Bramley Apple, Sage & Cider Cream Sauce
• Rosemary Roast Leg of Irish Lamb with a Redcurrent jus and served With Pommes Boulangere
• Roast Sirloin of Irish Beef with Yorkshire Pudding, Roast Plum Tomato and Caramelized Pearl Onion, Jus Roti, Parsnip Crisp
• Fillet of Irish Beef on a Clonakilty Black Pudding Potato Cake, Wild Mushroom Ragout
• Herb Encrusted Roast Cussion of Irish Lamb, on a Bed of Spring Onion Champ Potato, Scented Celeriac puree, Jus Roti
• Aged Rib Roast of Local Irish Beef , Yorkshire Pudding, Ragout of tomato with mushroom and Tarragon jus roti
• Cannon of Tenderloin Boiled Bacon and Clonakilty Black Pudding on a Bed of Colcannon with Chive and Parsley Bread Sauce

• Breast of Chicken “En Croute” Fine Mushroom Duxelle Filling, Wrapped in puff Pastry, Perigourdine Sauce
• Traditional Roast Turkey and Ham with a Garden Herb Suffing Served with a Cranberry Reduction
• Oven Roast Guinea Foul, Bacon Lardon & Thyme Chestnut Stuffing, Marquee Potato, Borettane Onion Reduction, jus Roti
• Pan-Fried Cornfed Breast of Chicken, on a Wilted Baby Spinach
• Potato Cake, Mixed Bean Cassoulette, Parma Ham Crisp
• Pan Seared Boneless Goose Breast, With a Thyme Duchess Potato, Roast Baby Beetroot, Blackberry Jus
• Honey Roast Half Duck, Coffee Bean & Orange Piquant Sauce, Accompanied with Fondant Potato, Serrano Crisp
• Pan seared Ginger Marinated Cornfed Chicken Breast, Cous Cous,
• Slow Roasted Baby Tomato and Basil Fondue

• Paupiette of Monkfish with Crab Filling and Wrapped in Serrano Ham, Basil Foam, Roast Baby Vine Tomato
• Sole Veronique: Paupiette of Lemon Sole and Buttered Kale
• Champ Potato, Blanched Grapes, Beurre Blanc Sauce
• Helvick Salmon and Monkfish Twist served with a Lemon Cream, Wilted Spinach, and a Tomato Concasse
• Pan-fried Fillets of sea bass on a bed of creamed Leek and Bacon,
• Remoulade of Basil and Tomato, Lemon twist
• Fillet of Hake Topped with Pistachio and Sunflower Seeds Crust Artichoke, Rosemary & Garlic Cream
• Supreme of Cod ‘Glenobloise’ with Baby Capers and Shrimp Butter with Fine Fresh Herbs, Scented Lemon Beurre Blanc Sauce
• Roast Fillets of Brill, Scented Orange and Lavender Risotto,
• Rocket Cream, Beurre Blanc Sauce
• Poached Salmon Fillet on a bed of Chive Champ Potato,
• Sauce Vierge and a Lemon Fume

• Wild Mushroom Fine Tomato Arborio Risotto with Pesto Oil And Crozier Blue Cheese Gratin
• Chargrilled Mediterranean Vegetable Gateaux, Brie Cheese Melt, Tomato and Mint Relish
• Grilled Flat Cap Mushroom with Rocket, White Truffle Oil, Gorgonzola and parmesan Crisp
• Pea and Red Onion Bhajis, Cucumber Raita
• Baked Aubergine and ratatouille with Mozzarella

• Steamed Broccoli Florets
• Carrot Batons Glazed
• Cauliflower with a Nutmeg Cream
• Red Cabbage with Apple and Apricot
• Green Beans with Yellow Peppers
• Minted Garden Peas

• (choice of one and mashed potato)
• Boulangere Potatoes
•  Roast Baby Potatoes
• Baby New Potatoes with Dill
• Pommes Anna
• Garlic Potatoes au Gratin

• Rhubarb Crème Brulee served with Orange Scented Sable and Vanilla Ice Cream
• Dark Chocolate Caramel Tart with Homemade Malteser Ice Cream, Chocolate Spoon
• Individual Pavlova filled with Marinated Mixed Berries and a Vanilla Ice Cream
• Poached Pear with Yougart Ice Cream, Blueberry Sauce and Pistachio Biscuits
• Caramelized Apple and Calvados Tart served with Vanilla Ice cream, Apple Crisp
• Apple and Berry Almond Crumble served with Vanilla Ice Cream, Sauce Anglaise, Apple Crisp
• Individual Raspberry Cheesecake with a Framboise Jelly served with White Chocolate Ice Cream
• Warm Sticky Toffee Fig and Pecan Pudding served with Butterscotch Sauce and Caramel Ice Cream in a Ginger Snap Basket
• Malteser Cheesecake served with a Duo Sauce and Chocolate Ice Cream
• Strawberry Daiquiri Fool served with Shortbread and Vanilla ice cream
• Choose any Two Desserts stated above or one of the following:
  SELECTION PLATE
• (Mini Chocolate and Caramel Tart, Vanilla Cream,
•  Passion Fruit Posset, Coconut Biscuit, Mini Pavlova and Strawberries)
  BERRY PLATE
• (Mini Berry Crumble, Berry & Vanilla Crème Brulee
• And Vanilla Ice Cream)
  CHOCOLATE PLATE
• (Milk Chocolate Chip Cheesecake, Malteser Ice Cream,
• Raspberry and White Chocolate Crème Brulee, Chocolate Spoon)

Option 1
•    Selection of freshly cut sandwiches (including meat,fish  and vegetarian)
•    Cocktail  sausages
•    Roast black &white pudding
•    Chicken goujons bites
•    Selection of homemade patisserie
Option 2
•    Selection of oriental  finger food and dips
•    Vegetable spring rolls and samosa
•    Fried shrimp
•    Selection of home patrisserie
Option 3
•    Selection of European and irish chese
•    Cured meats selection
•    Pickled vegetables
•    Fresh fruits
•    Artisan breads
Option 4
•    Hot spicy chicken wings
•    Fresh seasonal vegetale crudités & dips
•    Bowels of home made chunky fries with tomato salsa

Option 5

•    Home made flat breads of your choice
•    Deep fried mozzarella balls served with house salad
•    Selection of homemade patrisserie
Option 6
•    Helvick fish & chip shop
•    Golden fried  Atlantic  white fish (seasonal ) tarter sauce ,home cut chunky chips
•    Selection of ice-cream
Option 7
•    Hot spicy chicken wings
•    Cocktail sausages
•    Vegetable spring roll
•    Fried shrimp
•    Home made chunky chips
•    Selection of sandwiches