Menu Selectors
Appetisers
- Seafood Hors d’oeuvre
- Vol-au-Vent of Creamy Chicken and Mushroom
- Mellon Collage with Fruit Coulis
- Melon and Parma Ham
- Platter of Irish Smoked Salmon
- Seafood Terrine
- Melon, Pineapple and Shrimp Cocktail
- Seafood Bouchee
- Seasonal Fruit Platter
- Galia Melon and Fresh Fruit
SOUPS
- Cream of Mushroom Soup
- Cream of Vegetable Soup
- Potato and Leek Soup
- Traditional French Onion Soup
- Carrot and Coriander Soup
- Cream of Chicken and Sweet Corn Soup
- Seafood Chowder
- Lobster Bisque with Brandy
SORBETS
- Kir Royale Sorbet
- Lemon Sorbet
- Strawberry Sorbet
- Pink Grapefruit Sorbet
- Mango Sorbet
mAIN COURSE
Roast Sirloin of Tipperary Beef
Yorkshire Pudding and Horseradish Sauce
Roast Leg of Tipperary Lamb
Served with a Mint and Rosemary Stuffing
Roast Stuffed Turkey and Ham
Served with a Fresh Cranberry Sauce
Chicken Pascale
Breast of Chicken Stuffed with a Potato and Mushroom Stuffing
Wrapped in Bacon with a Whiskey and Mushroom Sauce
Fillet of Beef Wellington
Roast Stuffed Chicken and Ham
Roast Leg and Loin of Pork
Served with Apple Sauce
Supreme of Chicken Tivoli
Stuffed with Smoked Salmon
and Served with a White Wine Sauce
Duo of Trout and Plaice
Served with Hollandaise Sauce
Grilled Darne of Salmon Hollandaise
Roasted Rack of Tipperary Lamb
Served with a Rosemary Jus
Baked Fillets of Sea Bass
Served with Herb Butter
Medallions of Monkfish
With a White Wine and Mushroom Sauce
Monkfish Wrapped in Parma Ham
With a Saffron Beurre Blanc Sauce
Yorkshire Pudding and Horseradish Sauce
Roast Leg of Tipperary Lamb
Served with a Mint and Rosemary Stuffing
Roast Stuffed Turkey and Ham
Served with a Fresh Cranberry Sauce
Chicken Pascale
Breast of Chicken Stuffed with a Potato and Mushroom Stuffing
Wrapped in Bacon with a Whiskey and Mushroom Sauce
Fillet of Beef Wellington
Roast Stuffed Chicken and Ham
Roast Leg and Loin of Pork
Served with Apple Sauce
Supreme of Chicken Tivoli
Stuffed with Smoked Salmon
and Served with a White Wine Sauce
Duo of Trout and Plaice
Served with Hollandaise Sauce
Grilled Darne of Salmon Hollandaise
Roasted Rack of Tipperary Lamb
Served with a Rosemary Jus
Baked Fillets of Sea Bass
Served with Herb Butter
Medallions of Monkfish
With a White Wine and Mushroom Sauce
Monkfish Wrapped in Parma Ham
With a Saffron Beurre Blanc Sauce
vEGTABLES
POTATOES
DESSERTS
cheese BOARDS
CELEBRATION DRINKS
EVENING BUFFET
wine menu
