ARRIVAL DRINKS RECEPTION Tea, Coffee served in the Lounge

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Aubrie Hardy
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1 LACE 85 per guest VELVET 95 per guest WEDDING PACKAGES LINEN 75 per guest ARRIVAL DRINKS RECEPTION Tea, Coffee served in the Lounge Summer Fruit Punch or Mulled Wine Reception [Seasonal] MENU [When choosing your Menu, please choose one Starter, a choice for your guests of one Meat and one Fish Main Course and one Dessert.] Fan of Cantaloupe Melon with a light Tarragon infusion and a Kumquat & Irish Whiskey Jam Chicken Breast Salad with Sherry Marinated Apricots, sprinkled with Toasted Almonds and Creamy Honey Mustard Mayonnaise Soup Course Roast Sirloin of Irish Beef with a Scallion Mash, Green Peppercorn and Brandy Cream Sauce Pan Fried Filet of Salmon with a Poppy & Sesame Seed Crust, Crispy Red Onion Mash and Saffron Cream Sauce Baked Breast of Chicken on Colcannon Mashed Potato with a Wild Mushroom & Pearl Onion Jus Baked Filet of Hake with a Basil & Almond Crumb, served with a Spiced Plum Tomato Ratatouille Brandy Snap Basket filled with a sumptuous mix of Wild Berries and topped with Homemade Praline Ice Cream Warm Homemade Chocolate Brownie served with Hazelnut Crème Anglaise and Pistachio Ice Cream HOUSE WINE One Glass and a top up for each guest EVENING FOOD [Catering for half the total number of guests attending the main meal] Selection of freshly prepared Sandwiches and Warm Cocktail Sausages served with a Selection of Dips. ARRIVAL DRINKS RECEPTION Tea, Coffee served in the Lounge Sparkling Wine Reception MENU [When choosing your Menu, please choose one Starter, a choice of Soup or Sorbet, choice for your guests of one Meat and one Fish Main Course and one Dessert.] Chicken Breast Salad with Sherry Marinated Apricots, sprinkled with Toasted Almonds and Creamy Honey Mustard Mayonnaise Mediterranean Salad of Serrano Ham with a Balsamic Marinated Shallot and Sweet Piquillo Peppers finished with Parmesan Shavings Crousilliant of Duck Confit and Oriental Vegetables set on a Crisp Romaine Leaf with Toasted Sesame Seeds and a Spiced Red Wine Syrup Soup or Sorbet Roast Sirloin of Irish Beef with a Scallion Mash, Green Peppercorn and Brandy Cream Sauce Roast Loin of Lamb with a Chestnut and Rosemary Stuffing wrapped in Parma Ham Roast Fillet of Pork Stuffed with Onion and Thyme, wrapped in Smoky Bacon and served with an Apple & Ginger Chutney and a Natural Jus Crispy Skinned Filet of Fresh Seabass with a Salsa Verde and a Vermouth Beurre Blanc Pan Fried Filet of Salmon with a Poppy & Sesame Seed Crust, Crispy Red Onion Mash and Saffron Cream Sauce Baked Filet of Hake with a Basil & Almond Crumb, served with a Spiced Plum Tomato Ratatouille A Sweet Taste of Faithlegg Crème Brulee with an Almond and Shortbread Biscuit Warm Bramley Apple & Cinnamon Crumble served with Toffee Crunch Ice Cream and Vanilla Anglaise HOUSE WINE One Glass and two top ups for each guest EVENING FOOD [Catering for half the total number of guests attending the main meal] Selection of freshly prepared Sandwiches, Breaded Mushrooms and Warm Cocktail Sausages served with a Selection of Dips. ARRIVAL DRINKS RECEPTION Tea, Coffee served in the Lounge Sparkling Wine Reception with Crème de Cassis & Fresh Orange Juice CANAPÉS [For half the total number of guests] Please choose 3 items from our A La Carte Canapé Menu One MENU [When choosing your Menu, please choose one Starter, one Soup, one Sorbet, a choice for your guests of one Meat and one Fish Main Course and one Dessert.] Hand Sliced Parma Ham with Blue Cheese Panna Cotta, a Cranberry & Walnut Granola and Balsamic Dressed Leaves Dunmore East Seafood Pie served with a Roasted Spiced Crab Claw Smoked Duck Salad with Roast Vegetables, Ciabatta Croute and a Coriander Pesto A Trilogy of Local Salmon Smoked, Rillete and Cured Crème Fraiche and Dill Oil Soup Sorbet Medallions of Beef Fillet on a Spring Onion Mash, with a Cashel Blue Cream Sauce Guinea Fowl Breast accompanied by Baby Barrel Potatoes and served with a Button Mushroom & Red Wine Shallot Jus Roast Rack of Lamb with a Mint and Cous Cous Crumb, Black Olive Mash and Natural Jus Scented with Rosemary Roast Fillet of Irish Beef set on Rocket and Parmesan Mash Potato with a Marsalla and Balsamic Butter Sauce Crispy Skinned Filet of Fresh Seabass with a Salsa Verde and a Vermouth Beurre Blanc Filet of Monkfish on Creamed Leeks with a Ginger and Smoked Salmon Sauce Seasonal Char Grilled selection of Fish from Dunmore East with Tiger Prawns and Sally Barnes Smoked Haddock Veloute Crème Brulee with an Almond Shortbread Biscuit Chefs Deconstructed Cheesecake with a Crunchy Nut Topping & Chantilly Cream A Sweet Taste of Faithlegg Warm Double Chocolate Fondant with a Caramelized Walnut Fudge Sauce and Toffee Crunch Ice Cream & Petit Fours HOUSE WINE One Glass and two top ups for each guest EVENING FOOD [Catering for half the total number of guests attending the main meal] Selection of freshly prepared Sandwiches, Breaded Mushrooms, Filo Prawns and Warm Cocktail Sausages served with a Selection of Dips.

2 FAITHLEGG WEDDING PACKAGES Our Linen, Lace and Velvet Wedding Packages have been designed to provide you with a true Taste of Faithlegg for your Wedding Day. Please Note: = Soup Course: You may choose one soup from the A La Carte Menu. For Seafood Chowder & Dublin Bay Prawn Bisque supplements will apply. Linen Package Thursday Sunday to Wednesday inclusive 75 per guest 65 per guest 60 per guest = If you wish to add a Sorbet Course, please choose from the A La Carte Menu, a supplement will apply. = For the Sweet Taste of Faithlegg Dessert, please select 3 items from the options on the A La Carte Menu. LACE Package Thursday Sunday to Wednesday inclusive 85 per guest 75 per guest 70 per guest VELVET Package 95 per guest Thursday 85 per guest Sunday to Wednesday inclusive 80 per guest The above prices are valid from April to October inclusive. Mid week Package prices exclude Public holidays & the period from the 25th December to the 1st January inclusive. = When adding in additional choices or courses, supplements will apply. = Please note chair covers are included in our three packages. Complimentary on your Wedding Day = Personalised Menus = Personalised Seating Plan = Complimentary Room Hire = Red Carpet welcome with arrival Champagne for Bride & Groom = Use of Cake Stand & Knife WINTER WEDDINGS Linen Package Sunday to Thursday inclusive LACE Package Sunday to Thursday inclusive VELVET Package Sunday to Thursday inclusive 65 per guest 60 per guest 75 per guest 70 per guest 85 per guest 80 per guest = Roving Microphone for Speeches = See our Wedding Treats for a selection of extra items = Discounted Accommodation Rates for your guests = Rose Petal turn down the night of your Wedding = Complimentary overnight Accommodation in our Bridal Suite on the night of your Wedding = Lily Vase centrepieces with Fresh Lily Stems or Candlelit Bird Cages dressed with Ivy = Vanity Baskets in the public bathrooms = Free car parking = Use of gardens and the original 18th Century House for your Photographs Winter Wedding Packages are available from November to March inclusive, excluding the period from the 25th December to the 1st January inclusive.

3 A la Carte Banqueting Menus If you choose to create your own individual package a menu must consist of Starter, Soup, Main Course and Dessert with Tea or Coffee. STARTERS Please note if you wish to give your guests a choice of starter, a supplement of 3 per person will apply. This supplement is added to the more expensive of the two options. Fan of Cantaloupe Melon with a Light Tarragon Infusion and a Kumquat & Irish Whiskey Jam 6.80 Waterford Spiced Beef on a bed of Rocket Leaves with a Faithlegg Chutney of Pears & Tomato 7.80 Mediterranean Salad of Serrano Ham with a Balsamic Marinated Shallot and Sweet Piquillo Peppers finished with Parmesan Shavings 7.80 Chicken Breast Salad with Sherry Marinated Apricots Sprinkled with Toasted Almonds and Creamy Honey Mustard Mayonnaise 8.00 Chicken Liver Parfait with Shallot & Apple Marmalade and a Warm Brioche 8.00 Crousilliant of Duck Confit and Oriental Vegetables set on a Crisp Romaine Leaf with Toasted Sesame Seeds and a Spiced Red Wine Syrup 8.35 Dunmore East Seafood Pie served with a Roasted Spiced Crab Claw 8.50 Smoked Duck Salad with Roast Vegetables, Ciabatta Croute and a Coriander Pesto 8.85 A Trilogy of Local Salmon Smoked, Rillete and Cured Crème Fraiche and Dill Oil 8.85 Timbale of Seafood wrapped in a Cucumber Ribbon accompanied with Smoked Salmon and Crunchy Leaves with a Chive Cream Sauce 8.90 Hand Sliced Parma Ham with Blue Cheese Panna Cotta, a Cranberry & Walnut Granola and Balsamic Dressed Leaves 9.50 Faithleggs Raspberry Tea Smoked Salmon, with Fennel & Chervil, Quail Egg and a Red Currant Vinaigrette Bluebell Falls Goats Cheese with Beetroot, Carmelised Walnuts, Rocket Salad and a Balsamic Reduction

4 SOUPS Cream of Celeriac and Apple Soup 4.65 Seasonal Vegetable Soup with a Herb Crème Fraiche 4.65 Leek and Potato Soup with a Spring Onion Cream 4.65 Tomato Soup with Basil Cream 4.65 Wild Forrest Mushroom Soup finished with Hazelnuts and Dill Crème Fraiche 4.65 Cream of Courgette and Fennel Soup finished with Thyme 4.65 Carrot and Ginger Soup with Crème Fraiche 4.65 Roasted Red Bell Pepper Soup 4.65 SORBETS Champagne and Ginger Syrup 2.60 Citrus Lemon and Smirnoff 2.60 Caribbean Fruits 2.60 Green Apple & Calvados 3.00 Raspberry and Poitin 3.00 Toasted Coconut & Malibu 3.00 Estate Elderflower Sorbet * 6.80 Champagne Sorbet with Poured Moet & Chandon Champagne * 8.00 Roast Pumpkin and Butternut Squash Soup with Toasted Pumpkin Seed Crème Fraiche (Available in Autumn) 4.65 Roast Butternut Squash Soup with Orange Crème Fraiche (Available year round) 4.65 Dublin Bay Prawn Bisque on Velvet Crab Cream and Garlic Croutons 6.00 Seafood Chowder 6.50 Jerusalem Artichoke Veloute with Asparagus Spears 8.00 *Supplement will apply if chosen as your package Sorbet. 2

5 Main Course Please note if you wish to give your guests a choice of main course, a supplement of 6 per person will apply. This supplement is added to the more expensive of the two options. Baked Breast of Chicken on Colcannon Mashed Potato with a Wild Mushroom & Pearl Onion Jus Pan Fried Filet of Salmon with a Poppy and Sesame Seed Crust, Crispy Red Onion Mash and Saffron Cream Sauce Roast Fillet of Pork Stuffed with Onion and Thyme, wrapped in Smoky Bacon and served with an Apple & Ginger Chutney and a Natural Jus Baked Filet of Hake with a Basil & Almond Crumb, served with a Spiced Plum Tomato Ratatouille Roast Sirloin of Irish Beef with a Scallion Mash, Green Peppercorn and Brandy Cream Sauce Roast Loin of Lamb with a Chestnut and Rosemary Stuffing wrapped in Parma Ham Crispy Skinned Filet of Fresh Seabass with a Salsa Verde and a Vermouth Beurre Blanc Roast Rack of Lamb with a Mint and Cous Cous Crumb, Black Olive Mash and Natural Jus Scented with Rosemary Filet of Monkfish on Creamed Leeks, with a Ginger & Smoked Salmon Sauce Roast Fillet of Irish Beef set on Rocket and Parmesan Mash Potato with a Marsalla and Balsamic Butter Sauce Seasonal Char Grilled Selection of Fish from Dunmore East with Tiger Prawns and Sally Barnes Smoked Haddock Veloute Medallions of Beef Fillet on a Spring Onion Mash, with a Cashel Blue Cream Sauce Guinea Fowl Breast accompanied by Baby Barrel Potatoes and Served with a Button Mushroom & Red Wine Shallot Jus Roast Halibut on the bone, with Sauté Baby Leeks and Clams with a Lemon & Saffron Risotto and a Parmesan Tuile Locally sourced Beef Plate Slow Roast Short Rib of Irish Black Angus Beef and a Fillet Medallion with Glazed Baby Carrots, a Wild Wexford Mushroom Duxelle, Thyme Fondant Potato and a Madeira Jus All Entrees are presented with a Seasonal selection of Vegetables and Potatoes. Fish Entrees are weather dependent and a suitable alternative may have to be offered. A vegetarian menu is available on request. All special dietary requirements can be catered for. Please advise us and an appropriate menu can be suggested. 3

6 Desserts Please note if you wish to give your guests a choice of desserts a supplement of 3 per person will apply. This supplement is added to the more expensive of the two options. Faithlegg Style Tiramisu set on a Coffee Cream Sauce, accompanied with Honey Crunch Ice Cream 6.55 Homemade Waterford Blaa and Butter Pudding laced with Baileys, served with Vanilla Pod Ice Cream 6.60 Brandy Snap Basket filled with a sumptuous mix of Wild Berries and Topped with Home made Praline Ice Cream 7.10 Warm Home made Chocolate Brownie served with Hazelnut Crème Anglaise and Pistachio Ice Cream 7.10 Lemon Tart served with a Drambuie and Belgian Chocolate Ganache, Lemon Martini Syrup 7.10 Chefs Deconstructed Cheesecake with a Crunchy Nut Topping & Chantilly Cream Choose one of the following as your Cheesecake: Strawberries & Cream, Chocolate Brownie, Lemon Balm & Lime, Chocolate & Orange or Mulled Berry 7.10 Crème Brulee with an Almond Shortbread Biscuit Choose one of the following as your Crème Brulee Flavour Strawberry, Raspberry, Blackberry, Vanilla Bourbon or Earl Grey Tea 7.25 Warm Double Chocolate Fondant with a Caramelized Walnut Fudge Sauce and Toffee Crunch Ice Cream 7.25 Mulled Berry Tartlette with Christmas Pudding Ice Cream (Available in December) 7.50 A Sweet Taste of Faithlegg Please pick three from the following: Passion Fruit Bavarois Chocolate Cup filled with Mascarpone & Honey Cream or Chocolate Mousse Fresh Fruit Tartlette with Crème Patisserie Profiteroles filled with Praline Cream Wafer Basket with One Flavour Ice Cream Strawberry, Vanilla, Chocolate or Toffee Crunch Chocolate & Walnut Brownie Mini Meringue with Berry Compote 7.50 Selection of Cheese with Water Biscuits and Fruits 8.40 Cheese Board per table for your guests to enjoy during your speeches Faithlegg Petit Fours 2.50 Warm Bramley Apple & Cinnamon Crumble served with a Toffee Crunch Ice Cream and Vanilla Anglaise

7 Evening Reception Finger Food Standard Evening Food Menu 9.50 per person Selection of Freshly Prepared Sandwiches Warm Cocktail Sausages Served with Dijon Mustard, Garlic Mayonnaise Thai Sweet Chilli Sauce & Tomato Relish Tea & Coffee ADD ONS The following items can be added to the Standard Menu: Breaded Mushrooms 2.00 Mini Vegetable Samosas 2.00 Chicken Wings 2.50 Mini Spring Rolls 3.00 Goujons of Cod with Tartar Sauce 3.00 Goujons of Chicken - Plain or Southern 3.00 Fried Crumb Filo Prawns 3.50 Newspaper Cones As an alternative why not try our Newspaper Style Cones filled with Chips and one of the following options: Scampi, Cocktail Sausages or Chicken Goujons 7.50 per guest HOG ROAST PIG Hog Roast Pig from a spit in a Waterford Blaa with Faithlegg Homemade Chutneys and Jams Price Available on request. Late Night Snacks Why not treat your guests to a late night snack with platters of Sandwiches served in the Residents Bar? per Platter (Each Platter Caters for 10 Guests) 5

8 A Selection of Canapés to accompany your Arrival Drinks Reception Menu per person Smoked Salmon on Brown Bread Crabmeat Salad On Toast Pate Served on Melba Toast Goats Cheese Tartlette with Roasted Red Bell Peppers Melon & Serrano Ham Menu per person Smoked Salmon on Brown Bread Crabmeat Salad On Toast Pate Served on Melba Toast Goats Cheese Tartlette with Roasted Red Bell Peppers Melon & Serrano Ham Chicken Mushroom Vol au Vent Strawberries For your Champagne Reception, why not let us serve Strawberries Chilled, Sugar Coated or Chocolate Dipped per large bowl Platters of Chocolate Dressed Bride & Groom Strawberries 35 per platter Menu per person Smoked Salmon on Brown Bread Crabmeat Salad On Toast Pate Served on Melba Toast Goats Cheese Tartlette with Roasted Red Bell Peppers Melon & Serrano Ham Chicken Mushroom Vol au Vent Prawn & Dill Barquette Menu per person Mozzarella and Grilled Pepper Bruschetta (served warm) Pancetta and Chervil Croquettes (served warm) Asian Spiced Cured Cod Seasonal Terrine with Onion Chutney Homemade Biscuits A Selection of Home Made Biscuits with the Tea, Coffee reception on arrival 1.50 per person When choosing your Canapés menu, we recommend catering for at least one third of the total number of guests. 6

9 Frequently asked questions? Are there Terms & Conditions attached to our Wedding? Yes, we do require that a signed copy of our Terms & Conditions are signed and returned to the hotel with your deposit. A copy of these terms & conditions are available from our Wedding Co-ordinator. What is the maximum capacity for a Wedding in Faithlegg House Hotel? Our maximum capacity is 220 guests in The Minaun Room. We do have a number of smaller, more intimate rooms, if you would like to host your wedding in Faithlegg House Hotel. Is there a Minimum Number of guests that is required? Yes the minimum numbers on a weekend () is 120 guests, on a Thursday the minimum is 100 guests and for Sunday to Wednesday inclusive the minimum is 60 guests. If your numbers are less than these numbers, please discuss with our Wedding Co-ordinator. What is the latest time we can be seated for our Wedding meal? We require that all Wedding parties are seated no later than 6.30pm, to allow you time for your meal, speeches and entertainment. Do you cater for vegetarians and special dietary requirements? Yes a vegetarian menu is available and all special dietary requirements can be catered for. How will we know the quantities for canapés, evening food, drinks etc. to order? Our Wedding Co-ordinator will be able to advise you on this. How will we work out the timings for our day? When you meet with our Wedding Co-ordinator you will work out the timings for the day together. Are chair covers included? Chair covers are incorporated in our all inclusive wedding packages. This does not include a coloured sash - if sashes are required you will need to contact the chair cover company directly - our Wedding Co-ordinator will supply you with details. Chair covers are not incorporated in our A La Carte Menus. If you require them our Wedding Co-ordinator can advise you on companies that supply chair covers at a competitive price. Is the bridal suite complimentary on the night of our Wedding? Yes, the Bridal Suite is with our complements on the night of your Wedding. If you would like to stay with us the night before or after your Wedding we can offer you a preferential rate. Does the hotel provide a Menu Tasting? We know how important your Wedding Menu is, so please speak to our Wedding Co-ordinator for further information. Are you an approved venue for hosting Civil Ceremonies? Yes, The Adelaide Blake Suite has been approved for hosting Wedding Civil Ceremonies by the Local Registrar for Marriages. Please note the Registrar must be booked directly by the Bride & Groom. What time does the bar close at? With a bar extension the bar in The Minaun Room closes at 1.30am. What time must the music finish at? We ask that all music in The Minaun Room finishes by 2am. What time does the residents bar close? The Residents Bar closes at 3am. Can self catering residents of Faithlegg Mews & Willow Woods use the residents bar Unfortunately not. By law, Self Catering Guests are not permitted access to the residents bar as Faithlegg House Hotel is the management agent, not the owner of the onsite Self Catering. Is there a discount for golf if we play the course at Faithlegg? Yes we have preferential golf rates for our Wedding Guests, subject to availability. Can we have our drinks reception out doors? Yes, we can serve your Drinks Reception out the front of the hotel under a gazebo. Is there suitable areas where we can have photographs taken? Yes the gardens here in Faithlegg can be used for photographs as well as indoors in the Original House. Is there reduced accommodation rates for our guests? Yes, we offer all weddings preferential accommodation rates. Please talk to our Wedding Coordinator for details, as rates vary depending on the season. Are the Bride & Groom required to name all the rooms for their guests? No. We automatically allocate 20 rooms to each wedding booking and recommend that guests book their own accommodation with our reservations team; guests just need to state that they are attending your wedding to avail of your preferential rates. How do we prepare our tableplan? Our Wedding Co-ordinator can provide you with suggested layouts of the Minaun Room to help with your tableplan. Are there options available in Faithlegg House Hotel for a pre / post Wedding event? Yes we have a number of private rooms available in the hotel for a meal or buffet and the Clubhouse is also available for a casual BBQ or buffet.

A la Carte Banqueting Menus

A la Carte Banqueting Menus If you choose to create your own individual package a menu must consist of Starter, Soup, Main Course and Dessert with Tea or Coffee. STARTERS Please note if you wish to give