• Starters

      Starters can either be served individually to the table or alternatively we find our ‘Bring me food’ style is a wonderful way to break the ice and for guests to relax, chat and really enjoy themselves. For this we suggest that you choose a choice of two starters from our selection below which will be brought to the table on oyster stands and guests will help themselves. ‘Bring Me Food’ Selection – choose one dish from each section

    • Section A

      Fresh salmon and smoked salmon terrine with dill, caper and cornichon dressing

      Chicken liver pâté with spiced apple chutney

      Smoked salmon with pickled cucumber and melba toast

      Pork, chicken, pistachio and apricot terrine with Eunice’s plum chutney

      Two salmon terrine with lemon and caper mayonnaise

      Ham hock terrine with celeriac rémoulade and salsa verde

      Homemade Beetroot Gravlax with honey, mustard and dill sauce

      Crab with a mild pickled ginger, chilli and coriander mayonnaise on Helvick Stout Bread

    • Section B

      Roast aubergine, with coriander and walnut pesto, pomegranate seeds and feta.

      Classic Caesar salad with crispy cured ham, parmesan shavings and garlic croutons

      Roast butternut squash with lime, green chilli , lots of coriander, with Tahini and yoghurt dressing – divine

      Salad of peaches, crispy parma ham, parmesan, pinenuts and summer leaves

      Cashel Blue cheese, poached pears, walnuts and spinach

      Toonsbridge Mozzarella, nectarines, crispy chorizo and rocket

      Roast beetroot, goats cheese, roast hazelnuts and dressed summer leaves

       

    • Main Course

      All main courses are served with a selection of vegetables that will vary according to what is in season and we are always open to suggestions and personal preferences. Summer vegetables include the following: summer peas, asparagus and purple sprouting broccoli with wild garlic, butter and hazelnuts; roast baby potatoes with garlic and Maldon sea salt. Our winter vegetables include roast carrots and beetroot with marmalade glaze, braised fennel with parmesan crumble, green beans with bacon and gratin dauphinois.

    • Roast Sirloin of Dry Aged Beef  - Served with baked Portobello mushrooms, Burgundy jus and horseradish cream

      Roast Beef fillet on celeriac purée with watercress and a bacon, sultana and hazelnut dressing

      Roast fillet of Beef, Béarnaise sauce and onion confit

      French trimmed Rack of Lamb with parsley and mint breadcrumbs, and red currant jus

      Slow cooked lamb shank with rosemary and redcurrant jus, pearl barley and roast butternut squash

      Duck Breast with a rich soy and pink grapefruit reduction, served with sweet potato and garlic purée

      Braised Belly of Pork in a rich glaze with Asian greens and crackling

      Roast Salmon with chive Hollandaise and roast Ballygunner tomatoes

      Oven roasted Hake with peperonata and chargrilled lemon

      Roast chicken supreme with porcini mushrooms, balsamic vinegar and cranberries - A rich Christmassy dish

      Baked Butternut squash with caponata and goats cheese (V)

    • Dessert Course

    • Please choose one option

      Vanilla and rhubarb Crème Brûlée with shortbread biscuits

      Rhubarb fool with cardamom cream, served with pistachio shortbread

      Rosewater and pistachio Pavlova with whipped cream, lemon curd, toasted almonds and mint

      Chilled Lemon Soufflé, raspberries, whipped cream and shortbread biscuits

      Chocolate and cream cheese brownies with vanilla cream and raspberries.

      Sticky toffee and date pudding with warm toffee sauce, whipped cream

      Chocolate and orange pots with biscotti

      Vanilla Pavlova with summer berries and white chocolate sauce

      Eton mess - crushed meringues, whipped cream raspberries and strawberries

      Lemon Tart with berries and cream

      Summer berry trifle

       

      Selection of teas and freshly brewed coffee.

       

      Cheeseboard - We offer a communal cheeseboard including a selection of your favourite Irish artisan cheese, with homemade chutney, membrillo and biscuits.

    • Canapés & Drink Receptions

      Drinks receptions lift the spirits, letting the fun begin and conversations flow! Canapés are a wonderful welcome for your guests, helping the drinks to slip down and taking the edge off hunger for those who have travelled or who have run out of time to eat before the big event. This is just a selection of our canapés – we are always introducing new seasonal flavours and ideas.

    • Smoked Trout on wholegrain croûtes with horseradish crème fraîche
      Irish Smoked salmon on blinis with crème fraîche and caviar
      Gingered chicken cakes with coriander sauce
      Cashel Blue cheese on little oatcakes with poached pear
      Smoked mackerel rillettes with poached gooseberries from our garden
      Helvick Crab Claws with aioli
      BBQ King Prawn with garlic and parsley butter
      Helvick Crab with pickled ginger and coriander mayonnaise on wholegrain croutons
      Crostini with Onion Marmalade and Feta Cheese
      McGraths Corned Beef tartar with cornichons, crème fraîche and parsley on crostini
      Cocktail sausages with Apple Chutney or local honey and wholegrain mustard
      Avocado and Goats cheese cream with roast cherry tomato on crostini
      Gazpacho shots
      Powersfield chicken liver pate with red onion marmalade on crostini
      Insalata Caprese on a stick, buffalo mozzarella, cherry tomatoes and parmesan
      Baked Asparagus with Parma ham
      Little Yorkshire puddings with rare roast beef and horseradish cream
      Saffron chicken skewers with sweet tomato jam
      Spicy chicken barquettes
      Gravlax on brioche crostini

      Afternoon Tea - Little scones with raspberry jam and cream, Finger sandwiches, pretty homemade biscuits and macaroons.

      Soup - Little china cups of soup served with the starter

      Sorbet – a wonderful palate cleanser
      Blood orange sorbet with Campari and pomegranate seeds
      Champagne and lemon
      Lime and ginger
      Blackcurrant with Crème de Cassis
      Wild Blackberry (end of August/ September)

       

    • Midnight Feast

    • We offer a very simple midnight feast; homemade lamb or beef burgers, local sausages served in Blaas with relish.

       

    • Post – Wedding BBQ

    • We offer a spit roasted pig BBQ for the post wedding celebrations to be held in the courtyard