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Starter Selector

    • Mediterranean vegetable terrine
      With apple chutney, pink peppercorn and citrus dressing
    • Monkfish terrine
      With balsamic dressed leaves and fennel confit
    • Mixed melon & tropical fruits
      Tossed in late season ivy honey & natural yogurt
    • Classic caesar salad
      With parmesan shavings, bacon lardons & croutons
    • Baked goats cheese
      With nut crust set on a basil crostini & seasonal baby leaves
    • Smoked chicken
      With lime & ginger dressing on mizuna & baby red chard
    • Warm boston prawn salad
      With asian chilli dressing & coriander on sorrel & rocket leaves
    • Smoked duck & mango
      Set on five leaf salad with balsamic & orange oil dressing
    • Terrine of wild irish venison
      With tossed leaves, toasted pistachio nuts dressed with aged raspberry vinaigrette
    • Duo of fresh & smoked salmon
      Set on a bed of mediterranean vegetables & lime oil dressing
    • Carpaccio of fresh tuna
      With wasabi on a bed of rocket & orange compote
    • Salmon and prawn roulade
      Set on a gazpacho of spiced tomato & basil
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Main Course Selector

    • Navarin of irish spring lamb
      Lamb, potato, leek carrot & onion
    • Orchard pork casserole
      With onion, bacon, mushroom & apple in a cider base, rice & baby potatoes
    • Breast of chicken korma
      With basmati saffron rice
    • Atlantic spiced coconut cod
      Red, green and yellow peppers with saffron infused rice. White wine base sauce
    • Classical beef stroganoff
      With mushrooms, gherkins & cream
    • Arabian lamb casserole
      With apricots
    • Traditional irish stew
      With thyme
    • Hungarian beef goulash
    • Italian beef stew
      With red wine and onions
    • Turkey fricassee
      With ceps & button onion
    • Thai green curried chicken
    • Chicken arabiatta
      With olives and mild chillies
    • Blanquette of lamb
      With lemon & rosemary
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Cold Presentation Selector

    • Honey baked ham
      Carved off the bone home-baked country ham with honey and mustard
    • Turkey crown
      With cranberry glaze
    • Roast sirloin of beef
      Served with fresh homemade horseradish cream
    • Seafood presentation of
      Fresh Atlantic salmon
      Smoked salmon
      Dublin bay prawn
      With Marie Rose dressing
      (7.50 Euro supplement per person)
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Dessert Selector

    • Fresh strawberries & vanilla ice cream
    • Fresh tropical fruit salad
      With chantilly creme
    • Crème brulée
      With langue de chat & berry compote
    • Caramelised rhubarb & custard tart
    • Cheesecake
      Srawberry, baileys, lemon
    • Orange & white chocolate terrine
    • Apple & cinnamon tart
      With rum soaked raisins
    • Brioche bread & butter pudding
      With crème anglaise
    • Passion fruit bavarois
      With a red berry compote
    • Seasonal berries
      In a brandy snap basket
    • Morello cherry mousse
    • Poached pears
      In red wine and oriental spices
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Sample Buffet Menu


    • Caesar salad
      Traditional style with seasonal baby leaves, garlic croutons, bacon lardons, parmesan shavings & a unique caesar dressing

    Main course

    • Chicken arabiatta
      With olives and mild chillies served with baby new season potatoes & turmeric pilaf rice

    Cold presentation

    • Seafood presentation of
    • Fresh atlantic salmon
    • Smoked salmon
    • Languistine
    • Dublin bay prawns
    • With marie rose dressing


    • Mediterranean vegetables and basil salad
      Sprinkled with freshly ground sea salt crystals & cracked pink pepper corns
    • Penne pasta salad
      With bell peppers, sun dried tomatoes, olives and a classic olive oil and balsamic dressing
      Selection of gourmet breads


    • Passion fruit bavarois
    • With a red berry compote
    • Tea and freshly ground coffee
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