Canapé Selection

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

 Starters

Warm Ardsallagh Goats Cheese Tartlet with Chives, Serrano Crisp,
Pickled Pearl Baby Onions & Rocket Salad (1,3,9,10)

Warm Smoked Duck Breast Salad with a Tarragon and Hazelnut Oil, Topped with a Mango and Lemongrass Salsa (8)

Crab Brulee with Ginger and Garlic, Parmesan and Sesame Seed Crust,
Seasonal Greens  (1,2,3,4,7,8,9)

Feuillette of Roast Chicken and Portobello Mushroom with a White Wine Cream and a Balsamic Reduction served with a House Salad (1,7,9,11)

Clonakilty Black and White Pudding Spring Rolls served with a House Salad and a Homemade Sweet Chilli Jam (1,3,11)

Warm Smoked Chicken Tartlet with Baby Spinach, Spiced Apple & Red Onion
Marmalade, Mozzarella Cheese Melt (1,3,7)

Helvick Seafood Cake with a Lime and Dill Aoili, Seasonal Greens (1,2,3,4,7,9)

Ham Hock Terrine , Port Wine Jelly, Fig & Gooseberry Relish,
Sourdough Toast, Seasonal Green Salad (1,3,9,10)

Duo of Ogen & Watermelon Cocktail, Grenadine Sorbet,
 Mullberry Wine Syrup (0)

Warm Smoked Salmon Blinis with Pickled Cucumber and Mustard Seed Topping,
Lemon Scented Crème Fraiche (1,2,3,4,7,9,10,11)

Classic Caesar Salad, Chargrilled Chicken Breast with Bacon, Garlic
Croutons, Crisp Romani Lettuce, Parmesan, Anchovy Dressing (1,3,7,9,10)

Soups

Leek and potato with fresh Garden Herb
Portobello Mushroom & Chive Soup (9)

Cream of Butternut Squash with a Nutmeg Cream (seasonal) (7,8,9)

French  Onion, Parmesan Croutons (1)

Roast Sweet Potato and Red Pepper with Basil Cream (7,9)

Asparagus & Smoked Bacon, Hazelnut Oil (8,9)

Carrot and Coriander with a lemon Cream (7,9)

Roast Vine Tomato & Artichoke (9)

Root vegetable & Potato, Crème Fraiche (9)

 

Sorbets

Champagne with Strawberries

Green Apple with Mint

Passion Fruit

Lemon and Cucumber

Pina Colada

Malibu and Pineapple

Mulled Wine

 

Main Courses

All main courses are served with a choice of 2 vegetables,
 Creamy mashed potatoes and a potato of your choice (7)
 
 
Noisette of pan Seared Cannon of Pork, Pommes Anna with Caramelized Bramley Apple, Sage & Cider Cream Sauce (7,10)
 
Rosemary Roast Leg of Irish Lamb with a Redcurrent jus and served With Pommes Boulangere (9,10)
 
Roast Sirloin of Irish Beef with Yorkshire Pudding, Roast Plum Tomato and Caramelized Pearl Onion, Jus Roti, Parsnip Crisp (1,3,7,9,10)
 
Fillet of Irish Beef on a Clonakilty Black Pudding Potato Cake, Wild Mushroom Ragout (1,7,9)
 
Herb Encrusted Roast Cussion of Irish Lamb, on a Bed of Spring Onion Champ Potato, Scented Celeriac puree, Jus Roti (1,3,7,9,10)
 
Aged Rib Roast of Local Irish Beef , Yorkshire Pudding, Ragout of tomato with mushroom and Tarragon jus roti (1,3,7,9)
 
Cannon of Tenderloin Boiled Bacon and Clonakilty Black Pudding on a Bed of Colcannon with Chive and Parsley Bread Sauce (1,3,7,9,10)

 

Poultry Dishes

Breast of Chicken “En Croute” Fine Mushroom Duxelle Filling,
Wrapped in puff Pastry, Perigourdine Sauce (1,3,7,9)
 
Traditional Roast Turkey and Ham with a Garden Herb Suffing
Served with a Cranberry Reduction (1,3,7,9)
 
Oven Roast Guinea Foul, Bacon Lardon & Thyme Chestnut Stuffing,
Marquee Potato, Borettane Onion Reduction, jus Roti (1,7,8,9,10)
 
Pan-Fried Cornfed Breast of Chicken, on a Wilted Baby Spinach
Potato Cake, Mixed Bean Cassoulette, Parma Ham Crisp (1,3,9)
 
Pan Seared Boneless Goose Breast, With a Thyme Duchess Potato,
Roast Baby Beetroot, Blackberry Jus (3,7)
 
Honey Roast Half Duck, Coffee Bean & Orange Piquant Sauce, Accompanied with Fondant Potato, Serrano Crisp (1,3,9,10)
 
Pan seared Ginger Marinated Cornfed Chicken Breast, Cous Cous,
Slow Roasted Baby Tomato and Basil Fondue (1,7,9,)

 

Fish Dishes

Paupiette of Monkfish with Crab Filling and Wrapped in Serrano Ham,
Basil Foam, Roast Baby Vine Tomato (1,3,4,7,9)
 
Sole Veronique: Paupiette of Lemon Sole and Buttered Kale
Champ Potato, Blanched Grapes, Beurre Blanc Sauce (1,3,4,7,9)
 
Helvick Salmon and Monkfish Twist served with a Lemon Cream,
Wilted Spinach, and a Tomato Concasse (4,9)
 
Pan-fried Fillets of sea bass on a bed of creamed Leek and Bacon,
Remoulade of Basil and Tomato, Lemon twist (4,7,9,10)
 
Fillet of Hake Topped with Pistachio and Sunflower Seeds Crust Artichoke, Rosemary & Garlic Cream (1,3,4,7,8,910)
 
Supreme of Cod ‘Glenobloise’ with Baby Capers and Shrimp Butter with Fine Fresh Herbs, Scented Lemon Beurre Blanc Sauce (1,4,7,9)
 
Roast Fillets of Brill, Scented Orange and Lavender Risotto,
Rocket Cream, Beurre Blanc Sauce (1,4,7,9)
 
Poached Salmon Fillet on a bed of Chive Champ Potato,
Sauce Vierge and a Lemon Fume (4,7,9)

 

Vegetarian Options

Wild Mushroom Fine Tomato Arborio Risotto with Pesto Oil
And Crozier Blue Cheese Gratin (1,5,6,7,8,9)
 
Chargrilled Mediterranean Vegetable Gateaux, Brie Cheese Melt,
Tomato and Mint Relish (1,7,9)
 
Grilled Flat Cap Mushroom with Rocket, White Truffle Oil,
Gorgonzola and parmesan Crisp (7)
 
Pea and Red Onion Bhajis, Cucumber Raita (1,3,7)
 
Baked Aubergine and ratatouille with Mozzarella (7)

 

A choice of two vegetables

Steamed Broccoli Florets (0)

Carrot Batons Glazed (0)

Cauliflower with a Nutmeg Cream (7,8)

Red Cabbage with Apple and Apricot (0)

Green Beans with Yellow Peppers (0)

Minted Garden Peas (0)

 

Potato Options

(choice of one and mashed potato)

Boulangere Potatoes (0)

 Roast Baby Potatoes (0)

Baby New Potatoes with Dill (0)

Pommes Anna (7)

Garlic Potatoes au Gratin (7)

 

Dessert Options

Rhubarb Crème Brulee served with Orange Scented Sable and Vanilla Ice Cream (3, 7)
 
Dark Chocolate Caramel Tart with Homemade Malteser Ice Cream, Chocolate Spoon (1,3,7)
 
Individual Pavlova filled with Marinated Mixed Berries and a Vanilla Ice Cream (3,7,8)
 
Poached Pear with Yougart Ice Cream, Blueberry Sauce and Pistachio Biscuits (3,7,1)
 
Caramelized Apple and Calvados Tart served with Vanilla Ice cream, Apple Crisp (1,3,7,8)
 
Apple and Berry Almond Crumble served with Vanilla Ice Cream, Sauce Anglaise, Apple Crisp (1,3,7,8)
 
Individual Raspberry Cheesecake with a Framboise Jelly served with White Chocolate Ice Cream (1,3,7,8)
 
Warm Sticky Toffee Fig and Pecan Pudding served with Butterscotch Sauce
and Caramel Ice Cream in a Ginger Snap Basket  (1,3,7)
 
Malteser Cheesecake served with a Duo Sauce and Chocolate Ice Cream (1,3,7)
 
Strawberry Daiquiri Fool served with Shortbread and Vanilla ice cream (1,3,7)
 
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) (1,3,5,7,8)

BERRY PLATE

(Mini Berry Crumble, Berry & Vanilla Crème Brulee
And Vanilla Ice Cream) (1,3,7)

CHOCOLATE PLATE

(Milk Chocolate Chip Cheesecake, Malteser Ice Cream,
Raspberry and White Chocolate Crème Brulee, Chocolate Spoon) (1,3,7)