BUFFET DINNER For less formal dinner occasions, choose a one or two course Buffet Dinner served with salads, dessert and teas & coffee.

Starters Mains Sides Pheasant & Girolle Mushroom Terrine, Purple Onion Jam, Slow Roast Shoulder of Wexford Lamb, Moroccan Sumac, Curried Roasted Cauliflower & Chickpea Salad Quail Eggs & Kalamata Olives Apricots, Peppers, Grilled Tomatoes, Bulghar Wheat with Tahini Mustard Dressing Leaf Salad with Baby Spinach, Red Chard, Bresaola, Heritage Beetroot & Crumbled Feta, Supreme of West Cork Chicken, Burgundy Wine Reduction, Mizuna, Cucumber, Purple Onion Fresh Mission Figs, Lemon Infused Olive Oil Wild Mushrooms, Baby Grelot Onions, Smoked Bacon, & Vine Cherry Tomatoes Rosemary & Thyme Roast Potatoes Hanlon’s of Dublin Whiskey & Dill Salmon, Noodle Salad with Clear Mung Beans, Saffron Aoili, Guinness Bread & Cress Barbequed Rump of Cloughjordan Hereford Beef, White Cabbage, Mixed Sweet Peppers, Corn Fritters, Sweet Peppers & Purple Onion Relish Silverhill Duck Rillettes, Pickled Cucumber, Carrot, Toasted Peanuts, Fresh Coriander, Spaghetti, Garlic Ciabatta Spears Confit of Duck Leg, Braised Red Cabbage with Spiced Apples, Spiced Balsamic Soy Dressing Lyonnaise Potatoes Smoked Mackerel, Grilled Pepperbelles, New Potatoes, Gherkin, Red Onion, Preserved Lemon Mayonnaise, Crispy Sourdough Chargrilled Swordfish, Mango & Chili Salsa, Cucumber, Rape Seed Oil, Fresh Dill, Sea Salt Cajun Spiced Potatoes Greek Salad, Vine Tomatoes, Cucumber, Red Onion, Oregano, Fresh Mint, Rice Vinegar, Rapeseed Oil, Sea Salt

Chefs Choice Dessert DINNER Our Dinner Menus are ideal for celebratory and more formal occasions. Be seated, relax and enjoy a three or four course meal from the options below followed by tea or coffee.

Starters Soup Selection Vegetarian Guinness Cured Salmon, Saffron & Quail Egg Crush, S Gateau of Keeling’s Roasted Vegetables, Samphire & Radish Salad, Garlic Aoili, Warm Potato Farl Scotch Broth with Lamb & Organic Root Vegetables, Sourdough Bread Creamed Polenta, Goats Cheese Gratin, Spiced Saffron & Tomato Jus Smoked Chicken & Mango Rillette, Slow Roast Tomato & Fresh Basil, Chive Crème Fraîche, Pea Shoots & Sundried Tomato Oil Feta & Oregano Croute Sautéed Leeks, Asparagus & Warm Tiger Prawn Pil-Pil, Chili & Garlic Oil, Cooleeney Camembert Filo Parcel, Chunky Country Vegetable Cream Soup, Garlic Potato Puree, Cherry Tomato & Basil Sauce Lemon, Lime & Black Pepper Focaccia Garlic & Herb Spear Nick George of Wexford’s Wild Mushroom & Rocket Risotto, Bluebell Falls Goats Cheese & Heirloom Beetroot Salad, Kilmore Quay Shellfish Bouillabaisse, Garlic & Pesto Ciabatta, Parmesan Shavings Mâche Salad & Toasted Pine Nuts Spiced Tomato & Fresh Dill Bresaola Carpaccio, Shaved Parmesan, Terrence Snow’s Potato & Garden Parsley Soup, Balsamic Reduction, Micro Greens Chive Oil & New Season Tuscan Olive Oil Celeriac, Parsnip & Shallot Cream, Chicken Tikka Salad, Mint & Cucumber Riata, Crème Fraîche & Truffle Oil Warm Asian Vegetable Samosa, Tricolour Violet Petals DINNER Bespoke menus customisable to taste, theme or occasion are one of our specialities so let the team know if you Continued would like to design a menu with us.

Main Courses Desserts Pan-Seared 6oz Fillet of Prime Irish Beef, Baked Kilmore Quay Hake Fillet, Lemongrass & Lime Pannacotta, Creamed Spinach, Flatcap Mushroom, Buttered Baby Carrots, Samphire, Gnocchi Potato, Ginger Crumble, Home Made Almond Biscotti, Violet Pear Sweet Potato Rosti, Honey Glazed Parsnip, Mussel & Shallot Cream Dark Chocolate & Pistachio Mousse, Merlot Reduction Raspberry Jelly, Kumquat Jam Iberico Ham Wrapped McCarron’s Irish Pork Fillet, Honey Roast Silver Hill Barbary Duck Breast, Clonakilty Black Pudding & Apple Potato Cake, Oreo Cheesecake Cookie Crumble, Butternut Squash, Spiced Red Cabbage, Sprouting Broccoli, Calvados Jus, Crackling Crisps Vanilla Cream, Peanut Butter Ice-cream Polenta Pont Neuf, Amarena Cherry Jus Grilled Tranche of North Atlantic Salmon, White Chocolate & Baileys Bread & Butter Pudding, Supreme of West Cork Glin Valley Chicken, Dublin Bay Prawn, Wilted Spinach, Hazelnut Praline Anglaise Spinach & Feta Cheese Farcie, Sundried Tomato Boxty, Crushed Parsley Potato, Lobster Bisque Mange Tout. Roast Pepper & Tarragon Jus Noisettes of Camolin Wexford Lamb, Club-Club 8oz Sirloin of Kylebeg Beef, Smoked Knockanore Dauphinoise, Buttered French Beans, Chargrilled Red Onions, Roast Carrot, Pea Puree, Garlic, Galette Potato, Wild Mushroom & Brandy Cream Rosemary & Red Wine Reduction