Buffet

• 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

• 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

• 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)

• 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

Starter

• 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

Salads

• 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

Dessert

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