Sample 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
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
or
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