Sample Wedding Menus

Appetisers

Assorted Atlantic Seafood Vol au Vent
Golden crisp vol au vent filled with assorted seafood in a white wine velouté

Smoked Mackerel Pate with a Lemon and Dill Mayonnaise 

Oven Baked Ciabatta Bread with a Fresh Herb Dressing
Topped with sun-dried tomatoes and mozzarella cheese

Fan of Honeydew Melon with Caramelised Pineapple
Drizzled with a strawberry coulis

Breast of Chicken in a Creamy Mushroom and Chive Sauce
Dressed in a flaky vol au vent

Tomato, Mozzarella and Avocado Salad
With mixed salad leaves, balsamic vinegar and roasted pine nuts

Smoked Irish Salmon and Poached Salmon
With an array of crisp salad leaves on a chive and caper dressing

Chef’s House Salad
With smoked bacon, cherry tomatoes, mixed leaves, cucumber, red onion and mozzarella
cheese served with our special vinaigrette dressing

Classic Caesar Salad
With bacon lardons, crispy garlic croutons and parmesan shavings

Sliced Marinated Cajun Chicken
On crisp salad leaves with chilli mayonnaise and drizzled with basil pesto

Soups

Cream of Leek and Potato Soup

Cream of Vegetable Soup

Cream of Mushroom Soup

Cream of Broccoli and Red Pepper Soup

Cream of Tomato and Basil Soup

Consommé Julienne

Scotch Broth

Seafood Chowder

Sorbets

Lemon Sorbet

Citrus Sorbet

Champagne Sorbet

Apple and Calvados Sorbet

Gin and Pink Grapefruit

Main Courses

Oven Baked Supreme of Chicken with a Savoury
Asparagus Stuffing
Served with a smoked bacon and mushroom sauce

Roast Prime Sirloin of Irish Beef
With yorkshire pudding and a mushroom and red wine sauce

Roast Sea Bass on Champ
Served with a prawn white wine and herb cream sauce

Roast Rack of Lamb with a Dijon and Herb Crust
On a carrot and spring onion cake served with a port and rosemary jus

Traditional Roast Turkey and Ham
With a garden herb stuffing and pan roasted gravy

Breast of Chicken with a Fresh Basil & Sundried Tomato Stuffing
Served with a fresh homemade tomato sauce

Roast leg of Lamb Flavoured with Garlic and Rosemary
Served with a redcurrant and port jus

Grilled Tournedo of Irish Beef Fillet
Served with a garlic and wild forest mushroom jus

Medallions of Irish Beef Fillet
On a toasted crouton with a pink peppercorn sauce

Baked Fillet of Salmon
Served with a shrimp and herb cream sauce

Italian Stuffed Courgette
Oven baked courgette with a layered filling of courgette, tomato, basil, onion,
capers and parmesan cheese

Parmesan Potato Cake
On sautéed mushroom onion and spinach topped with chive crème faiche

Aubergine Wraps of Spinach and Mozzarella Cheese
With a tomato, thyme and caper sauce

Desserts

White and Dark Chocolate Mousse
Served with mint ice cream and vanilla sauce

Fruit of the Forest Cheesecake
With a mulled wine glaze

Lemon Cheesecake in a Ginger Nut & Butter Biscuit Base

Fresh Fruit Salad with Amaretto Scented Cream

Fresh Strawberries and Pouring Cream

Classic Italian Tiramisu
A classic Italian dessert scented with coffee and rum and mascarpone cheese

Chocolate and Strawberry Roulade
Drizzled with a Fruit Coulis and Fresh Cream

Tuile Basket with Fresh Cream
Topped with Strawberries, Kiwi and Grapes

Symphony of House Desserts

Chocolate and Walnut Truffle Cake
With brandy sauce and clotted cream

Pear and Chocolate Gateau

Profiteroles with Chocolate Sauce
With Bailey’s cream smothered in chocolate

Baked Alaska

Sligo Park Cheese Board

Freshly Brewed Tea or Coffee with Mints

Two selected vegetables and roast potatoes plus one other selected potato are included with the main course. We have listed the following selection of vegetables and potatoes.

• Cauliflower Mornay
• New Potatoes (seasonal)
• Ratatouille
• Roast Potatoes
• French Beans with Bacon
• Creamed Potatoes
• Mélange of Vegetables
• Lyonnaise Potatoes
• Broccoli Hollandaise
• Buttered Carrots

All beef used in our dishes originates from the Republic of Ireland