WEDDING MENU OPTIONS S I N C E 1992 HODSONBAYHOTEL.COM I 090 644 2000
Starters Duo of Galia & Cantaloupe Melon, Seasonal Fruits, Fresh Berry Coulis, Raspberry Sorbet 1, 3, 4, 7, 10 Classic Caesar Salad Crisp Romaine Lettuce, Bacon Lardons, Garlic Croutons & Shaved Parmesan ( 1.50 supplement for Chicken Caesar Salad) 1, 3, Chicken & Wild Mushroom Vol au Vent Crispy Puff Pastry Case, Tarragon & White Wine Sauce 8, 10, 12 Warm Smoked Chicken & Salted Pistachio Nut Salad Semi Sundried Tomato Tapenade & Raspberry Vinaigrette, 10, 12 Baked Buffalo Mozzarella & Beef Tomato Stack Focaccia Toast, Balsamic Reduction, Basil Pesto Dressing SUPPLEMENTS APPLY TO BELOW: 9, 12 Confit Silver Hill Duck Leg Braised Red Cabbage, Honey & Thyme Jus 1, 3, 4, 7 Duo of Fresh Salmon & Smoked Salmon Roulade Garlic Toast, Baby Caper Salsa, Horseradish Creme Fraiche 1, 3, Warm Smoked Chicken Tartlet Herb & White Wine Sauce, Dressed Organic Leaves 1, 10 Carpaccio of Angus Beef Fillet Crispy Deep-Fried Shallots, Grape Seed Oil Vinaigrette. 2, 4, 7, 12 Tian of Boston Shrimps & Crabmeat Greek Style Yogurt, Fresh Coriander & Guacamole, 8 Warm Galway Goat s Cheese Crisp Panchetta, Focaccia Bread, Tomato Relish & Rucola Pesto 3, 8, 9, 10 Chilled Smoked Duck Breast Salted Walnuts, Crisp Granny Smith Apple & Crunchy Celery, Lemon Mayo & Raspberry Vinaigrette Soups Cream of Vegetable 7, 9 Carrot & Coriander 7, 9 Traditional Leek & Potato 7, 9 Roasted Pepper with Chorizo Cream of Chicken & Sweetcorn Tomato & Basil Cream of Potato & Smoked Bacon Cream of Mushroom & Herb 7, 9 Cream of Spanish Onion & Smoked Garlic 7, 9 7, 8, 9, 12 Cream of Butternut Squash with Hazelnut Oil
Main Courses 1, 7, 9, 10, 12 Roast Crown of Turkey & Glazed Carty s Ham Potato & Herb Stuffing, Thyme Flavoured Jus Supreme of Glin Valley Chicken Apricot & Goats Cheese Stuffing, Champ Mashed Potato, Chicken Jus Roast Striploin of Prime Irish Beef Roast Potato, Chive Mash & Red Wine Sauce Roast Leg of Slaney Valley Lamb Sage & Onion Stuffing, Fondant Potato & Rosemary Jus Roast Silver Hill Duckling -Sweet Braised Red Cabbage, Rich Honey & Thyme Sauce 1, 4, Roast Atlantic Cod Gratin Potato, Parmesan & Basil Crust, Tomato & White Wine Veloute SUPPLEMENTS APPLY TO BELOW: Pan Seared Angus Fillet Steak Chive Mash, Grilled Portobello Mushroom, Red Onion Confit, Brandy & Black Peppercorn Sauce Grilled 8 oz Veal Cutlet Celeriac Gratin, Smoked Garlic & Madeira Wine Sauce 1, 3, 4, 7, 9, 11, 12 Baked Fillet of Atlantic Salmon en Croute Buttered Mixed Greens, Café Paris Butter 1, 3, 4, Cous Cous Crusted Fillet of Salmon Rustic Ratatouille, White Wine & Basil Cream 2, 4, 7, 9, 11, 12 Pan Seared Fillet of Sea Bass Sautéed New Potato, Smoked Bacon Lardons, Buttered Greens, Lobster & Vanilla Jus 2, 4, 7, 9, 11, 12 Wild Atlantic Way Seafood Plate Glace Vegetables, Prawn & Herb Reduction 4, 7, 9, 11, 12 Pan Seared Medallions of Monkfish Thyme Flavoured Whipped Potato, White Wine & Butter Sauce
Vegetarian Options VEGETARIAN MENU WILL BE AVAILABLE ON THE DAY 1, 3, Baked Stuffed Cannelloni Roasted Button Mushrooms, Baby Spinach & Feta Cheese Wild Mushroom Risotto Dressed Greens & Parmesan Shavings 1, 3, Baked Goat s Cheese & Mediterranean Vegetable Tartlet Baked Aubergine & Tomato Moussaka Feta Cheese Crumble ALL MAIN COURSES ACCOMPANIED BY Broccoli Hollandaise, Braised Red Cabbage, Honey Roasted Root Vegetables & Mashed Potato 7, 9 Garlic, Sauté and Boulangere Potato 9 1.00 supplement per guest Desserts Baked Rhubarb & Custard Crumble Vanilla Ice Cream 1, 3, 6, 7 Crisp Profiterole Pyramid Warm Belgian Chocolate Sauce & Vanilla Cream, 8 Baked Warm Pear and Toasted Almond Flan Crème Chantilly & Strawberry Coulis 3, 7, 12 Crunchy Pavlova Seasonal Fruits & Raspberry Sauce, 8, 12 Toblerone Cheesecake Warm Butterscotch & Vanilla Ice-Cream, 12 Granny Smith Apple Crumble Rum & Raisin Ice Cream 1, 3, 6, 7, 8, 12 Hodson Bay Pot Pourri of Desserts pick any of the following three Profiteroles, Cheesecake, Fruit Tartlet, Fresh Fruit Pavlova, Dark Chocolate Mousse, 12 Citrons Meringue Sweet Tartlet Shell & Fresh Berry Compote
Evening Buffet ASSORTMENT OF FRESHLY CUT FINGER SANDWICHES SERVED WITH A SELECTION OF THREE FINGER FOOD ITEMS FROM THE BELOW MENU & FRESHLY BREWED TEA OR COFFEE 1, 3, 9 Mini Vegetable Spring Rolls 1, 10, 12 Honey & Mustard Glazed Cocktail Sausages 1, 3, 6, 7, 11 Crispy Chicken Goujons 1, 3, 4, 9, 11 Mini Vegetable Samosa 1, 6, 9, 10 Hot & Sticky Chicken Wings Baked Sausage Rolls Garlic Mushrooms TERMS & CONDITIONS A children s menu is available on request Should you or any of your guests have any special dietary needs please let us know and we will be delighted to assist you We do Not Recommend more than 2 choices in the main course. If you wish to have a 3rd choice a supplement of 1.50 per person will apply Hodson Bay dessert medley is only available as a single choice The Menu in this brochure are a selection of the most popular choices. We would be pleased to quote you for a menu of your own choice. HODSONBAYHOTEL.COM I 090 644 2000