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

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

Soups

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

 

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
 
 
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

 

Poultry Dishes

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

 

Fish Dishes

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

 

Vegetarian Options

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

 

A choice of two vegetables

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

 

Potato Options

(choice of one and mashed potato)

Boulangere Potatoes

 Roast Baby Potatoes

Baby New Potatoes with Dill

Pommes Anna

Garlic Potatoes au Gratin

 

Dessert Options

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)