Our colleagues at the Kilkenny River Court Hotel look forward to welcoming you to the hotel in the near future.

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1 We are delighted to enclose some information for your perusal including our hotel brochure and our current rates for our award winning city centre property. Secluded from the bustling and winding city streets, the 4 star Kilkenny River Court Hotel is overlooked by Kilkenny s majestic 12th century castle. On arrival at the Hotel, you will feel a sense of belonging as our trained team welcomes you to the finest accommodation Kilkenny City has to offer. Kilkenny City continues to be one of the most sought after locations for leisure and business guests alike, and of all Kilkenny hotels, this riverside hotel's superb location in the sunny South East offers ease of access from all areas of the country. Kilkenny City itself offers prime shopping and dining experiences throughout its winding and cobbled streets, all within walking distance of the Kilkenny River Court Hotel. The Kilkenny River Court Hotel offers: 90 superbly appointed Bedrooms including 20 Deluxe Castle View Bedrooms & 2 Luxury Suites Complimentary Wi-Fi Internet Access Throughout Hotel Riverview Bar & Riverside Terrace Kitchen Riverside Restaurant 4 Conference & Banqueting Suites Complimentary Car Parking The hotel boasts the finest conference, meeting and banqueting suites with state of the art technology ideal for corporate gatherings such as: Seminars Board Meetings Product Launches Conference and incentive trips for up to 280 delegates Fully Seated Banquets up to 260 guests Company Social Events/Dinners/BBQs on the Terrace If we can offer any further assistance, please do not hesitate to contact us directly. A member of our experienced management team would be more than delighted to give you a guided tour of our AA/Fáilte Ireland four star facilities. Our colleagues at the Kilkenny River Court Hotel look forward to welcoming you to the hotel in the near future.

2 CONFERENCE BANQUETING FACILITIES Room Name Marshall Pembroke Declare Arran Dimensions 14.6x x x x6.62 Area Sq M Ceiling Height (M) Air-Conditioning Yes Yes Yes Yes Theatre U-Shape Classroom Boardroom Banquet Half Day Full Day Exhibition Rate per day Included with Room Hire: Stationary, Pens & Hard Sweets Jugs of water with cordials 1 Flipchart 1 Projector 1 4ft6 Screen * Additional AV requirements can be catered for upon request please ask the Events Team for a quotation*

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4 SAMPLE BUFFET LUNCH MENU (Minimum number of guests: 25) Basmati Rice with Cherry Tomatoes and Mozzarella Salad Organic Baby Beetroot and Green Feta Cheese Salad Seasonal Mixed Saladette Leaves Cherry Tomato and Feta Cheese in Balsamic Dressing Italian Pasta and Roasted Bell Pepper Salad Idaho Potato and Shallot Salad in a Chive Mayonnaise Fricasse of Chicken with Tomatoes, Mushrooms and Tarragon Garganelli Pasta Strands with York Ham, shaved Parmesan and Pesto Cream Baked Supreme of Salmon with a Lime and Coriander Vin Blanc Tender Strip-loin of Beef Stroganoff in a Cognac Cream with Basmati Rice Authentic Chicken Tikka Masala, Fresh Coriander and Lemongrass Baked penne Pasta Tubes with Assorted Coastal Fish in a White Wine and Dill Sauce Served with Chef s Selection of Market Vegetables and Potatoes Fresh Fruit Salad Marinated in Kirsch Syrup Rich Dark Chocolate Profiteroles Baileys and Chocolate Cheesecake with a wild Berry Compote Orange and Grand mariner Flavoured Crème Brule Glazed Lemon Tartlet with a Raspberry Coulis & Vanilla Essence Traditional Tiramisu infused with a Tia Maria Liquor with a Mascarpone Coffee Cream Freshly Brewed Tea or Coffee Choice of 2 salads, 2 main courses & 1 dessert = per person Choice of 3 salads, 3 main courses & 2 dessert = per person Choice of 4 salads, 3 main courses & 3 dessert = per person All prices include 9%

5 SET LUNCH MENU OPTIONS Baby Cos leaves tossed with Honey Mustard Vinaigrette, Feta Cheese, Bacon Lardons and Pita Croutons Warm Bruschetta of St Kevin s Brie, Vine Plum Tomatoes & Guacamole, Baby Saladette, Plum Chutney Dressing Organic Garden Roast Root Vegetable Soup Enriched With Dairy Cream and Topped with Rye Bread Croutons Cocktail of Freshwater Baby Shrimps Bound in a Marie-Rose Dressing, on Crisp Iceberg Hearts Slow roasted Glasan Farm Beef, Rubbed with Dijon and Rosemary, Carved on a Baby Leek and Potato Champ, Glazed Balsamic Shallot Jus Supreme of Corn-Fed Chicken, Papperdelle Pasta Strands, Button Mushroom Carbonara Cream, Pesto Oil Honey and Soya Glazed Pork Loin, Creamed Savoy Cabbage, Cider and Seed Mustard Infused Pan Jus Pave of Carnsoir Point Atlantic Hake with Citrus Zests, Fresh Herbs and Mediterranean Spices, Chablis Vin Blanc All of the Above Dishes Served with Seasonal Vegetables and Potatoes Roulade of Italian Meringue Filled with Chantilly Cream, Wild Hedge Grown Berry Compote A Light Baileys Chocolate Chip Mascarpone Cheesecake Set on a Crumble Biscuit Base with a Raspberry Glaze Chef s Selection of Ice Creams and Sorbet Nestled in a Delicate Wafer Basket with a Duo of Exotic Fruit Coulis A Warm Delice of Cox s Orange Pippin Apple and Sultana Strudel, Anglaise Sauce & Seasonal Fruits Freshly Brewed Tea/Coffee All Main Course Prices Above Include either 1 Starter or 1 Dessert Should you wish to add an additional course, an additional charge of 2.50 will apply per delegate Should you wish to have a choice of main courses, an additional 3.00 per delegate will be added to the higher priced dish

6 GROUP DINNER MENU SELECTOR STARTERS Teriyaki Flaked Salmon, Buffalo Mozzarella, Curly Endive, Plum Tomato Timbale Hot Bouchée of Button Mushrooms, Baby Leeks and Corn Fed Chicken Tenders Creamy White Wine Shallot and Basil Sauce Button Mushrooms Coated in a Crispy Panko Crumb, Golden Fried Served on Crispy Iceberg Hearts, Garlic Chive Mayonnaise Handmade Thai Inspired Vegetable Spring Rolls Filled with Bean Sprouts, Carrot, Sweet Bell Peppers & Chinese Leaves Served with Sweet Chilli Sauce Salad of Baby Cos Leaves with Garlic Croutons & Smoked Chicken Fresh Parmesan in a Caesar Dressing A Smooth Pâte of Duck Livers scented with Tarragon and Cognac on a Port and Redcurrant Coulis SOUPS Potato, Leek & Spring Onion Cream of Portobello Mushroom with Garlic Croutons Carrot & Coriander Oriental Chicken & Sweetcorn Spiced Parsnip and Brambly Apple Mediterranean Tomato & Roasted Red Pepper Fresh Cream of Organic Vegetable The above served with Home Made Brown Soda Bread, Sundried Tomato & Parmesan Sourdough Loaf & Artisan Bread Rolls

7 SORBETS Tropical Orange Champagne Lime & Ginger Raspberry Add Popping Candy to any of the above for an additional 1.00 per person All prices quoted include Value Added Tax at 9% MAIN COURSES Meat & Poultry Supreme of Corn-fed Chicken, Tagliatelle Pasta Strands, Button Mushrooms, Carbonara Cream and Pesto Oil Confit of Pork Loin, Creamed Leeks & Savoy Cabbage, Potato Champ, Natural Jus Whole Roasted Loin of Mature Prime Irish Beef brushed with a Honey & Thyme Glaze, Carved & Laid on a Seed Mustard & Baby Leek Champ Potato with a Pearl Onion Jus Pan-Roasted Fillet of Beef with Caramelized Shallots, Pink Peppercorn & Shallot Port Wine Glaze ( 5.50 supplement per person) Roast Leg of Organically Produced Lamb with a Minted Red Wine Sauce, Sage & Onion Stuffing & Roasted Garlic Confit (Seasonal May - October) Escalope of Turkey Crown Dressed in a Sage and Shallot Panko Crumb, Pan-Fried with Rosemary and Lemon, Braised Ham Hock, Redcurrant Merlot Reduction From the Sea Crusted Escalope of Atlantic Salmon on a Baby Leek and Puy Lentil Confit with a White Wine Cream Infused with Chervil Fillet of Hake, Herb Crust, Green Pea & Bulb Fennel Velouté Délice of Courtown Harbour Sea Bass, Baked with a Lemongrass and Coriander Marmalade Nestled on Wok-Fried Asian Greens ( 5.00 supplement per person) Vegetarian Risotto of Wild Mushroom, Jerusalem Artichokes and Pumpkin Squash Hot Baked Avocado Pear with a roasted Tomato & Bell Pepper Confit in Filo Pastry on a flat Parsley and Rocket Pesto Tortelloni of Spinach and Ricotta Cheese with Sun-dried Tomatoes and Asparagus Tips Spiced Asian Vegetable Spring Rolls with Pickled Ginger and Soya Lemongrass Marmalade

8 Portobello Mushrooms Filled with Vine Tomato, Spinach Leaves and Mozzarella Cheese, Golden Baked in Filo Sheets and Set on a Seasonal Saladette All prices quoted include Value Added Tax at 9% DESSERTS Baked Italian Meringue, Filled with a Compote of Wild Hedge Grown Berries, Chantilly Cream River Court Assiette of Desserts Chocolate Profiterole, Quenelle or Strawberry Ice Cream, Baileys & Mascarpone Chocolate Cheese Cake Chocolate & Walnut Brownie, Butterscotch Sauce Greenhill Farm Strawberry & Mascarpone Cheesecake on a Digestive Biscuit Crumb, Seasonal Berries Chef s Selection of Ice Creams & Sorbets of the Day in a Wafer Basket, Exotic Fruit Coulis Baked Honeyed Apple and Hazelnut Strudel with Butterscotch Sauce All prices quoted include Value Added Tax at 9% GROUP DINNER PRICING OPTIONS Option 1: per person Choose 2 Starters, 2 Main Courses & 1 Vegetarian Option, 1 Dessert Option 2: per person Choose 2 Starters, 1 Soup Course, 3 Main Courses & 1 Vegetarian Option, 2 Desserts Option 3: per person Choose 3 Starters, 1 Soup or 1 Sorbet (choice of both), 3 Main Courses & 1 Vegetarian Option, 3 Desserts

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