|
Menu A 47.50
Caesar Salad with Crispy Croutons and Parmesan Cheese
Homemade Wild Mushroom Soup
Baked Supreme of Chicken with herb stuffing and bacon gravy
Served with Chefs choice of Vegetables and Potatoes
Crispy Meringue with Fresh Fruit & Cream
Tea/Coffee |
|
Menu B 49.50
Fan of sun ripe Melon and Kiwi with Strawberry Coulis
Homemade Cream of Vegetable Soup
Roast Turkey and Baked Ham with a Fresh Herb Stuffing and Cranberry Sauce
Served with Chefs choice of Vegetables and Potatoes
Profiteroles Coated with a Chocolate Sauce
Tea/Coffee |
|
Menu C 52.50
Smoked Chicken and Roast Pepper Salad
Homemade Cream of Leek and Potato Soup
Roast Prime Rib Eye of Beef and Homemade Yorkshire Pudding
Served with Chefs choice of Vegetables and Potatoes
Bramley Apple Pie with a Crunchy Cinnamon Topping and Cream
Tea/Coffee |
|
Menu D 55.50
Smoked Salmon & Prawn Salad
Homemade Cream of Broccoli and Cheddar Soup
Roast Leg of Lamb with a Scallion and Potato Stuffing
Served with Chefs choice of Vegetables and Potatoes
Double Chocolate Fudge Cake with a Brandy Sauce
Tea/Coffee |
|
A La Carte Menu Selector
for Weddings & Dinner Dances
Starters
Oak Smoked Salmon on Tomato & Fennel Loaf with Fresh Capers, Crisp Leaves & a Honey Cource Mustard Dressing 9.50
Marinated Shrimp with Lemongrass & Ginger with Wok Fries, Slaw & a Bloody Mary Sauce. 9.50
Smoked Trout Mousse Wild Rocket, Rustic Potato Salad with Lemon & Chive Watercress Dressing 8.50
Beef Tomato & Buffalo Mozzarella with Fries, Leeks & Chervil Oil 9.00
Roast Tomato & Pepper Bruschetta with Steamed Chinese Leaves & Pesto Dressing 8.95
Salad of Smoked Chicken, Confit of Red Onions, Balsamic Oil & Watercress Garnish 9.50
Rare Beef Salad with Summer Leaves, Scallions, Bean Sprouts & Horseradish with Honey Sauce 10.00
Oriental Duck Spring Roll with Asian Slaw & a Soy Honey Yoghurt Dip 10.00
Soups
Home Made Cream of Vegetable Soup with Sage 6.70
Plum Tomato & Basil Soup 7.00
Thai Chicken & Sweet Corn Soup with Noodles 7.50
Roast Parsnip with Wild Sage & Parsley Soup 7.50
Baby Carrot & Coriander Soup 7.50
Split Pea & Panchetta Soup 7.50
Home Made Cream of Mushroom Soup 7.50
Main Courses
Lemon & Thyme Roasted Chicken with Baked Ham, Flavoured with a Red Wine Gravy 19.50
Crown of Turkey & Honey Roast Gammon, Wild Sage & Parsley Stuffing & Fresh Gravy 21.00
Roast Rib of Beef with Yorkshire Pudding & a Classic Chasseur Reduction 23.00
Honey & Mustard Baked Pork Loin with Bramley Apple & Cider Sauce 20.50
Greek Style Marinated Leg of Lamb with Olive Oil, Lime & Garlic infused, flavoured with an Organic Tomato Concasse Sauce TBA
Pan Fried Fillet Steak with Peppercorn Cream or Jameson Whiskey Sauce 27.50
Poached Escalope of Salmon, wilted Spinach & Champagne Rosemary Beurre Blanc 23.50
Pan Fried Sea Bass with Crushed New Potato, Coriander & Lime Butter 26.00
Butter Baked Hake Fillet with Red Pesto Crust & a Wild Herb & Chablis Cream 20.50
Rack of Wicklow Lamb, Sweet Potato, Chervil Crust & a Fresh Shallot Mint Jus TBA
Vegetarian Options 16.50
Grilled Aubergine & Goats Cheese Tartlet with Moroccan Cous Cous
or
Wild Mushroom & Asparagus Risotto with Port
or
Penne Pasta with Roast Vegetables, Plum Tomato Concasse & Parmesan Cheese
Desserts
Medley of Desserts 7.95
Tiramisu with Mocca Coffee 7.50
Bramley Apple Crumble with Muesli Topping 6.95
Baileys Biscuits Cheesecake 7.50
Fruit of The Forest Meringue with Fresh Cream 6.95
Carrot Cake with Fresh Cream 6.95
Chocolate Rum & Raisin Cheesecake 7.50
Coffee Mandarin Gateaux with Cointreau 7.50
Double Chocolate Fudge Gateaux with Brandy Cream 7.50
Profiteroles with Dark Chocolate Sauce 6.50
Tea/coffee 2.50
-
All Main Courses served with a Selection of Seasonal Vegetables & Potatoes
-
Supplement of 5.00 per person for menu with a choice of Main Course
-
A supplement will apply for choices of starters and/or desserts (price POA)
-
All wedding functions must have a minimum of 5 course meal (i.e. starter, soup, main course, dessert, tea & Coffee) based on a minimum of 100 pax on a Friday/Saturday.
-
There will be a price increase of 2010 & 2011. Prices will be advised at time of booking. |
