All Weddings in Finnstown Castle Hotel will receive the following with our compliments

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1 A Proud Tradition

2 All Weddings in Finnstown Castle Hotel will receive the following with our compliments Red Carpet Welcome Choice of Chiavari Chairs or Elegant Chair Covers Draped Backdrop and Mood Lighting Centre Pieces with your choice of Flower Late Bar Personalised Menus and Table Plan Use of Cake Stand and Cake Knife Microphone and In-House Sound System for your Speeches Dedicated Wedding team to work with you from the outset to help & assist you with your wedding planning. Stunning Private Garden Area a perfect backdrop for your Photographs Complimentary Car Parking for all guests Bridal Suite with Four Poster Bed Two Additional Complimentary Bedrooms available on the night of your Wedding Special Discounted Accommodation Rates for your Wedding guests

3 The Manor Wedding Your Arrivals Reception Prosecco, Canapés, Tea & Coffee Your Wedding Meal 4 Course Choice Menu Your Wine Selection Half Bottle of Selected House Wine per Guest Your Evening Reception Evening Buffet of Gourmet Sausages, Buttermilk Chicken Tenders, Rosemary & Garlic Wedges, Tea & Coffee Midweek per person Sunday to Thursday Weekends per person Friday & Saturday Excludes the Christmas Period & Bank Holidays Weekends Minimum numbers of 100 adult guests apply

4 The Castle Wedding Your Arrivals Reception Prosecco, Bottled Beer, Cheese Board, Classic Afternoon Tea with Canapés, Tea & Coffee Your Wedding Meal 5 Course Choice Menu Your Wine Selection Half Bottle of Selected House Wine per Guest Your Evening Reception Evening Buffet of Gourmet Sausages, Buttermilk Chicken Tenders, Bacon & Relish Baps, Rosemary & Garlic Wedges, Tea & Coffee Midweek per person Sunday to Thursday Weekends per person Friday & Saturday Excludes the Christmas Period & Bank Holidays Weekends Minimum numbers of 100 adult guests apply

5 Menu Selections Entrées (choose one option) Chicken & Leek Bouchée In A White Wine Cream Sauce, Served in A Puff Pastry Case Water Melon, Cucumber & Feta Salad Fresh Mint, Aged Balsamic Grilled Chicken & Crisp Bacon Caesar Salad Cos Lettuce, Garlic Croutons, Parmesan Cheese Shavings Chicken & Duck Liver Parfait Spiced Beetroot & Red Onion Relish, Toasted Brioche Oak Smoked Salmon Parcel Crab & Prawns, Mango & Chilli Salsa, Lime Crème Fraiche Terrine of Goat s Cheese & Marinated Vegetables Sweet Tomato Relish, Baby Leaf Salad Crisp Confit of Duck Leg Braised Sweet & Sour Red Cabbage, Port Wine and Redcurrant Jus Soups Seasonal Garden Vegetable Soup Fresh Cream of Leek & Potato Soup Cream of Mushroom & Roast Hazelnut Soup Spicy Roast Plum Tomato & Chorizo Soup Cream of Parsnip & Honey Soup Cream of Butternut Squash & Coconut

6 Main Courses (choose two options) Roast Sirloin of Irish Hereford Beef Champ Mash, Yorkshire Pudding, Red Wine Jus Baked Supreme of Free Range Chicken Wrapped in Smoked Bacon, Filled with a Potato & Leek Soufflé Redcurrant & Tarragon Jus Roast Loin & Crispy Belly of Pork Black Pudding Mash, Madeira Wine Jus, Bramley Apple Sauce Roast Turkey Crown & Honey Baked Ham Walnut & Sage Stuffing, Red Wine & Redcurrant Jus, Cranberry Sauce Roasted Leg of Marinated Slaney Valley Lamb Savory Herb Stuffing, Port Wine & Mint Reduction Roast Crispy Duckling Apricot & Apple Stuffing, Plum Orange & Star Anise Sauce Pan Seared Fillet Of Irish Hereford Beef (seasonal supplement applies) Wild Mushroom Duxelle,, Puff Pastry Cap, Hennessey Brandy Cream Roast Rack Of Lamb (seasonal supplement applies) Pistachio & Mustard Herb Crust, Olive Oil, Pomme Puree, Rosemary & Redcurrant Jus.

7 Oven Roasted Darne Of Atlantic Salmon Crab & Sunblushed Tomato Crust, Buttered Asparagus Spears, Tomato & Red Pepper Coulis Baked Fillet of Hake Fine Beans & Chorizo, Noilly Prat, Chervil Cream Sauce Grilled Fillets of Sea Bass Scallion Pomme Puree, Buttered Julienne of Leeks, Champagne & Lemon Beurre Blanc Vegetarian Options Baked Spinach, Wild Mushroom & Pine Nut Strudel Ricotta & Cream Cheese in Filo Pastry, Crepe Mushroom Cream Aubergine & Honey-Thyme Halloumi Stack Lemon & Garlic Whipped Potatoes Button Mushroom & Vegetable Stroganoff Cooked in Paprika, White Wine & Sour Cream, Timbale of Spiced Basmati Rice

8 Desserts (choose one option) Fresh Seasonal Fruit Pavlova Passion Fruit Cream & Mixed Berry Compote Baked Apple & Mixed Berry Crumble Vanilla Pod Ice Cream, Apple Crisp White Chocolate & Raspberry Pannacotta Crushed Raspberry Compote Classic Crème Brulee Sticky Toffee Pudding Warm Caramel Sauce & Fresh Cream Symphony of Desserts au Chocolat. Freshly Brewed Tea & Coffee

9 Camelot Arrivals Reception Seasonal Punch, Finger Sandwiches, Freshly Brewed Tea & Coffee Wedding Meal 4 Course Choice Menu see menu selection attached Wine Selection Glass & Top Up of House Wine per guest Evening Reception Buffet of Gourmet Sausages, Rosemary & Garlic Wedges, Tea & Coffee With Our Compliments Chair Covers & Backdrop - 3 Complimentary Guest Rooms Late Bar October to March Midweek per person Sunday to Thursday Weekends per person Friday & Saturday Excludes the Christmas Period & Bank Holiday Weekends Please ask about special discounts that apply to January, February & March

10 Camelot Menu Selections Starters Choose one option Seasonal Garden Vegetable Soup Chicken & Leek Bouchée In a White Wine Cream Sauce, Puff Pastry Case Water Melon, Cucumber & Feta Salad Fresh Mint, Aged Balsamic Main Courses Choose two options Roast Loin & Crispy Belly of Pork Black Pudding Mash, Madeira Wine Jus, Bramley Apple Sauce Baked Supreme of Free Range Chicken Wrapped in Smoked Bacon, Filled with a Potato & Leek Soufflé Redcurrant & Tarragon Jus Roast Turkey Crown & Honey Baked Ham Walnut & Sage Stuffing, Red Wine & Redcurrant Jus, Cranberry Sauce Oven Roasted Darne Of Atlantic Salmon Crab & Sunblushed Tomato Crust, Buttered Asparagus Spears, Tomato & Red Pepper Coulis Desserts Choose one option Petit Choux Buns filled with a Vanilla Crème, Warm Belgian Chocolate Sauce Fresh Seasonal Fruit Pavlova, Passion Fruit Cream & Mixed Berry Compote Baked Apple & Mixed Berry Crumble, Vanilla Pod Ice Cream, Apple Crisp

11 Your Notes.