Banquet Menu


To Start


Warm Clonakilty black pudding, diced apple and feta salad garnished with walnuts and caramelised
red onions
Classic Caesar salad with garlic croutons, crispy bacon, parmesan shavings and sun blushed tomatoes
Duo of oak smoked salmon and Atlantic prawns with crisp lettuce and homemade zingy pink sauce
Pan seared Valentia king scallops wrapped in Smokey Parma ham with accompanied with pink lady
puree
Chicken & field mushroom in puff pastry with sage & chardonnay cream sauce
Wild Portobello mushroom topped with Carrigaline smoked cheese, rocket and caramelised red
onion
Seasonal melon platter with a berry coulis and mango sorbet
Flaked salmon & dill fishcake with rocket leaves & seafood dressing
Goat cheese, beetroot & walnut salad with an aged balsamic dressing


Soups


Lobster bisque *
Country vegetable
Cream of wild mushroom
Roasted vine tomato & basil
Celeriac & apple


Sorbets


Champagne
Lemon
Gin & tonic
Mango
Raspberry

 

Main Course

 
Baked fillet of herb crusted hake with a white wine cream dill sauce
Pan seared Atlantic fillet of salmon with lemon and dill butter
Oven baked chicken supreme in our own homemade rich and creamy tarragon sauce
Roast leg of Kerry lamb with a red wine rosemary reduction
Grilled fillet of beef with crispy pancetta and a veal jus *
Medallion of monkfish with creamed leeks and white wine fennel sauce *
Roast prime of Irish beef with Yorkshire pudding and horseradish
Pan seared Silver Hill duck breast with a smoked plum sauce*
Pan seared Atlantic sea bass with samphire and a white wine fennel cream sauce *
Honey & sage roasted rack of bacon with stewed apple & red cabbage


Vegetarian Options


Wild Forest Mushroom Risotto with truffle oil topped with Parmesan shavings
Fettucine with roasted vegetables, tossed in a coconut & lime sauce
Baked Stuffed peppers with yellow rice, ricotta cheese & Spinach


Desserts


Mixed berry & Granny smith crumble with sauce anglaise
Mango & passion fruit roulade with vanilla ice cream
Chef’s assiette of desserts
Including: salted caramel profiterole, chocolate mousse raspberry roulade
and mini crème brulee
Chocolate orange & hazelnut brownie with raspberry sauce

Vouchers