Sample Menus

Event Menus (menus are flexible)

Cold Canapé Menu

Hot Canapé Menu

Hot Buffet Menu

Cold Buffet Menu

Wedding and Seated Event Menus

Wedding Menus

Canapés

COLD CANAPÉS

Dill blinis with smoked salmon and creme fraiche

Nori rolls with various fillings from vegetarian, to smoked salmon, prawns and avocado

Filo baskets with shredded cos, Lambay Island crab, coriander, lemon and avocado

Hot smoked salmon pieces on homemade seeded brown bread with creme fraiche

Smoked salmon and avocado salsa on croutons

Asian cured citrus scallops

Beetroot infused gravlax skewers with a dill and mustard sauce

Mini melba toasts with smoked mackerel pate, cranberry and pickled ginger

OR Pickled cucumber

Chimichurri chicken in tortilla baskets

Roasted corn salsa and guacamole in tortilla baskets

Corn fritters with spicy tomato salsa and creme fraiche

Filo baskets with marinated asian beef and toasted ses-ame seeds

Filo baskets with basil, smoked chicken, sun dried tomatoes and sour cream

Filo baskets with mascarpone, basil, olives, semi sun dried tomatoes and a pesto drizzle

Brioche baskets with smoked chicken caesar, anchovies and parmesan

Crostini with carpaccio of beef and a parmesan, dijon and lemon drizzle

Crostini with dijon, fillet of beef, tarragon and red onion jam

Crostini with sun-dried tomato and olive tapenade with soft goats cheese

Crostini with stilton and honey roast pecans

Crostini with crushed pea, mint, and creme fraiche with parma crisps

Crostini with soft goats cheese and mixed roasted peppers

Rare fillet of beef skewers with a horseradish and creme fraiche dip

Mini Yorkshire puddings with rare beef and creamed horseradish

Gruyere shortbread with lemon cream cheese and curls of parma ham OR prawns and cayenne

Deep fried corn tortilla chips with guacamole, salsa and sour cream

Pea blinis with tarragon creme fraiche and asparagus tips

Spicy gazpacho in shot glasses

Spinach pancakes with asian shredded duck, spring on-ion, cucumber and hoisin sauce

Hot Canapés

HOT CANAPÉS

Prawn and roule cheese filos deep-fried

Scampi and chips in kideki cups

Thai fish cakes with a sweet chilli dipping sauce

Dublin bay prawns on Chinese spoons with an avocado, tomato, chilli and lime dipping sauce

Scallops in an asian dressing

Mini Yorkshires with Clonakilty black pudding, red onion jam and a dot of apple sauce

Lamb kofta balls with a mint and yoghurt dip.

Pulled pork with onion pickle sliders

Spicy Mexican meatballs with a roasted pepper, chilli and tomato dipping sauce

Vegetable spring rolls with a sweet chilli dip

Cocktail sausages with honey and mustard

Cocktail sausages in mango chutney and crushed pea-nuts

Wild mushrooms in cream and sherry in brioche baskets

Asparagus, parma and parmesan wraps

Ballymaloe cheese balls in crispy panko breadcrumbs

Mini croque monsieur with dijon and Ballymaloe relish

Herb grilled chicken skewers with aioli

Yakitori chicken skewers with spring onion

Chicken satay with spicy peanut dipping sauce

Hot Buffet Menu

MAIN COURSES

Beef and pickled walnut casserole

Beef and Guinness stew

Beef bourguignon

Beef and carrots in stout with parsley and horseradish dumplings

Fillet of beef with salsa verde or chimichurri

Slow cooked lamb shanks

Chicken Italiano with parmesan and grainy mustard

Lemon tarragon chicken with sun-dried tomatoes

Salmon pie with fennel seeds and a parmesan crust

Hake or cod fish pie with a potato or crumb top

Chicken, bacon and leek puff pie

CURRIES & TAGINES

Lamb rogan josh

Kerala style beef Sukka

Thai green chicken curry

Sri Lankan vegetarian curry

Fennel and aubergine vegetarian curry

Tagine of lamb with apricots, prunes and almonds

Moroccan sweet potato and chick pea vegetarian tagine

TARTS

Asparagus, red onion and goats cheese tart

Roasted peppers, tomato and mozzarella with a pesto drizzle

Caramelised garlic and gouda

Wild mushroom and thyme

Caramelised onion and blue cheese

Cold Buffet Menu

MAIN COURSES

Home made gravlax with a dill and mustard sauce

Salmon darnes with an avocado and creme fraiche sauce OR a watercress sauce

Cold fillet of beef with horseradish cream

Fillet of beef with salsa verde

Seared carpaccio of beef with beetroot, watercress and parmesan

Seared carpaccio of beef with chilli, ginger, radish and soy

Roasted almond and coriander coronation chicken

Chicken salad with a tarragon and spring onion mayonnaise with green grapes

Pork, chicken and apricot terrine with Ballymaloe relish

Warm caramelised onion and blue cheese tart

Warm mushroom and thyme tart

Warm asparagus, caramelised red onion and goats cheese tart

Gouda and caramelised garlic tart

Mozzarella, roasted pepper and tomato tart with a pes-to drizzle

All served with baby new potatoes and home made brown bread.

SALADS

Couscous with roasted vegetables and a harissa dress-ing

Stir fry salad with bean sprouts, mange tout, mixed peppers and pea shoots

Spinach, feta and pea with a fresh mint infused dressing

Asparagus, french bean, broad bean and cherry tomato

Warm roasted tomato with lemon, thyme and oregano on a bed of chilli and lemon infused greek yoghurt

Chargrilled aubergine, courgette and pepper in a balsamic dressing

Potato salad with tarragon, red onion and celery

Spicy roasted carrot and quinoa with cranberry and walnut.

Oven roasted carrot and beetroot with a caraway and orange dressing

Feta and chickpea with chilli, garlic and roasted red on-ions infused with cider vinegar and herbs.

Tabbouleh with tomatoes and herbs and a lemon dressing

Fine bean and mixed peppers with fried capers, cumin and coriander seeds with garlic, tarragon and chervil

PUDDINGS

Bruleed tart au citron

Meringue roulade or nests with homemade lemon curd and cream and berries

Rich chocolate tart with a geranium infused berry compote

Brandy snap baskets with lemon meringue ice-cream

Tiramisu

Brioche bread and butter pudding with a whiskey sauce

Individual sticky toffee puddings with a toffee pecan sauce

Chocolate and almond mousse tart

Saffron and cardamon poached pears with home made ice cream and homemade shortbread biscuits

WEDDING MENU OPTIONS

Starter Options

Home made beetroot infused gravlax with a dill and mustard sauce

Dublin bay prawns with chilli, lime, avocado and tomato in a shot glass

Lambay island crab tians with avocado and a tomato concasse

Delicious retro cold water prawn cocktail

Anti pasta platters with a variety of cured meats, olives, hummus and semi sun-dried tomatoes

Nectarine, buffalo mozzarella and parma ham salad with honey roast pecans and a mint dressing ( seasonal)

Sea food platter with prawns, crab and beetroot infused gravlax

Carpaccio of beef with a dijon and parmesan drizzle

Caesar salad with smoked chicken and pancetta

Roasted vegetable stacks with home made tomato spicy sauce and wild garlic pesto

Miso marinated organic salmon with cucumber, spring onion, toasted black sesame seeds and amaranth

Main Course Options

Rare fillet of beef with red onion jam and Bernaise sauce OR Salsa Verde or Chimichurri

Rack of lamb with port and redcurrant sauce in shot glasses (the lamb is at its best between middle of may and the end of September)

Fillets of salmon with a pink grapefruit hollandaise and pea shoots

Hake or cod fillets with a tapenade crust

Grilled sea bass or hake with sauce vierge

Fillets of hake or cod with a tomato, tarragon beurre blanc and fish stock sauce

Organic salmon fillets with a pink grapefruit hollandaise sauce

Duck breasts with a port and balsamic sauce and caramelised shallots

Duck breasts in a rich berry sauce

Confit of Skeganore duck with puy lentils and braised fennel

Pork fillets with calvados and cream with chargrilled pears

Venison fillets with a blackberry and balsamic jus

with a chocolate sauce (venison is seasonal from late autumn to early spring)

Free range lemon tarragon chicken breasts with a sun dried tomato and cream sauce

Soups & Vegetarian Options

SOUPS

Celeriac and parsnip white onion with parmesan and truffle oil

Gazpacho

Roasted red pepper and tomato

Creamy wild mushroom with sherry

VEGETARIAN AND VEGAN MAIN COURSES

Sweet potato and chick pea tagine (vegan)

Vegan or vegetarian wellington with a wild mushroom sauce

Spanakopita with tzatziki (vegetarian)

Spiced filo tart with lentil, spinach, feta served with a spicy tomato sauce. (vegetarian)

Aubergine parmigiana (vegetarian)

Individual or larger asparagus, goats cheese and red onion tarts(vegetarian)

Sweet roasted garlic and goats cheese tart

Puddings

Bruléed tart au citron with creme fraiche or cream and berry compote

Meringue nests with lemon curd and cream with summer fruits

Hazelnut meringue roulade chocolate with home-made lemon curd and cream

Individual sticky toffee puddings with a toffee pecan sauce

Brioche bread and butter pudding with a whiskey sauce

Home made lemon meringue ice cream in brandy snap baskets

Deliciously rich chocolate tart with berries in a geranium infused syrup

Chocolate truffle torte with crushed amaretti

Chocolate mousse cake with toasted almonds

Poached pears in a geranium syrup with vanilla ice cream and home made shortbreads

Saffron and cardamon poached pears with vanilla ice-cream and home made shortbreads

Other Options

BBQ FOOD

Asian sticky ribs

Butterflied legs of lamb with salsa verde or tzatziki

Spatchcock chicken in lemon, garlic and tarragon

Home made burgers

Vegetable kebabs

LATE NIGHT FOOD

Cocktail sausages in honey and mustard

Croque monsieur with Ballymaloe relish and dijon (I can do some with cheese only for vegetarians)

Hot bacon rolls

spring rolls with sewn chilli dip

Pulled pork in brioche buns with pickled red onion

Hot bacon rolls

Sample Menus

Event Menus (menus are flexible)

Wedding and Seated Event Menus

Canapés

Hot Canapés

Hot Buffet Menu

Cold Buffet Menu

WEDDING MENU OPTIONS

Starter Options

Main Course Options

Soups & Vegetarian Options

Puddings

Other Options

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