Our 'Wedding Menu Selector' gives you the opportunity to choose a menu to suit your individual tastes and price range for your wedding reception
Starters
Chilled galia melon and fresh fruit platter with forest fruit coulis
Hodson Bay Caesar salad of crisp mixed leaves with smoked bacon lardons and a creamy garlic dressing
(€1.50 supplement for chicken Caesar salad)
A light puff pastry vol au vent filled with a creamy chicken and mushroom fricassee
Duck liver pâté served on a mesculin leaf salad with smoked Magret goose breast and cranberry compote
Dublin Bay prawn cocktail bound in brandy spiked Marie Rose sauce
Warm feuillette of Atlantic seafood served in a crisp filo crown
Baked goats cheese and Mediterranean vegetable tartlet with fresh basil pesto and balsamic reduction
Twice roast confit of Aylesbury duck on ruby sauer kraut with port wine and shallot jus
Cornette of Irish oak smoked salmon filled with a piquant potato caper and horseradish farce
Venison and port wine terrine served on lightly toasted brioche with a beetroot relish
Soups
Chef’s homemade soup of the day
Beef Consommé
Seafood chowder
Cream of leek and potato
Veloute of celery and blue cheese
Cream of carrot and coriander
Sorbet
Citrus fruit
Tropical orange
Green apple and Calvados
Pink grapefruit and gin
Champagne
Main Courses
Traditional roast stuffed turkey breast and honey baked clove ham with cranberry sauce
Baked breast of chicken with a fresh parsley and potato stuffing wrapped in crisp pancetta and served on a light shallot and port wine sauce
Roast half aromatic duck with a Toulouse sausage farce and Marsala jus
Roast leg of Roscommon lamb with fresh herb stuffing and mint sauce
Prime fillet of beef Wellington with Perigourdine sauce
Roast rack of venison on a ragout of forest mushrooms with a redcurrant glaze
Sauté cutlet of pork with fresh herb champ and a quartet of peppercorn sauce
Roast best end of veal on wasabi mash with a tempura of shallots
Fish
Grilled supreme of salmon on roast vegetables with café de Paris butter
Steamed poppiette of turbot with a mousseline of sea trout and a red pimento coulis
Grilled fillet of Atlantic sea bass with fresh basil butter
Supreme of Atlantic salmon poached in court bouillon and served with dill and white wine sauce
Vegetarian
Spinach and ricotta tortellini in a white wine cream with a fresh parmesan glaze
Oriental style spring rolls with a sweet chilli jam
Baked Blue Bell Falls goat’s cheese & herb tart
A fricassee of forest mushrooms with a braised rice pilaff
Baked vegetable lasagne with buffalo mozzarella
Above served with mélange of seasonal vegetables and potatoes
Desserts
Warm Bramley apple pie with a hint of cinnamon served with ice cream
Fresh fruit salad and dairy cream
Home baked pavlova topped with a selection of fresh fruits in season with berry compote
Bailey’s Irish Cream liqueur and Belgian chocolate chip cheesecake
Crisp profiteroles filled with Chantilly cream and topped with warm chocolate sauce
Chef’s warm chocolate fondant with home made toffee ice cream
Dessert medley - A selection of 3 desserts from the following – profiteroles, cheese cake, fresh fruit tarte, chocolate cup with strawberry mousse, fresh fruit pavlova
Platter of Irish farmhouse cheeses
Freshly brewed Java coffee or Indian tea, served with chocolate mints
Freshly brewed Java coffee or Indian tea, served with petit fours
