Canapés CANAPÉS SERVED WARM Duck Chilli and Ginger Sausage, Soy Glazed Foie Gras, Mulled Plum Chutney. Morroccan Spiced Lamb Burger, Garlic Naan, Coriander and Chilli Harrisa. Confit De Canard in Crisp Tartlets, Slow Roast Cherry Tomato, Rocket Shoots, Port Wine Jus. Cottage Pie, Beef with Parmesan Mash in a Crisp Pastry Shell. Aromatic Crispy Duck, Spring Onion and Cucumber Noodles, Black Sesame Cornet. Ham Hock Croquette with a Pea Purèe. Roast Rare Beef in a Tiny Yorkshire Pudding with Horseradish and Watercress Sauce. Fillet of Wexford Lamb Marinated in Honey and Lemon, Roasted Pink and served on Rosemary Sticks. Mc Geogh s Black Pudding and Cahills Porter Cheese Filo, Red Onion Jam. Native Oysters, Creamed Cabbage, Glazed with a Guinness Hollandaise. Smoked Salmon and Creamed Leek Tart, Wild Chives. Seared King Scallop, Truffled Savoy, Parma Crisps. Sesame Tempura Dublin Bay Prawns, Teriyaki Dipping Sauce. Stilton and Walnut Quiche, Red Pepper Salad. V Boilie Goats Cheese and Spinach Tart with Red Onion Confit. V Buffalo Mozzarella, Basil & Sundried Tomato Calzone. V Feta Cheese Filo Empanada, Black Olive Tapenade. V Artichoke, Parmesan & Oregano Risotto in a Crisp Cornet, Crispy Leeks. V
CANAPÉS SERVED COLD Bluebell Falls Goats Cheese, Slow Roast Tomato & Basil in a Crisp Tomato Cornet. V Tartare of Salmon with Soured Cream, Shallots & Capers on a Toasted Croute. Air Dried Connemara Beef, Cantaloupe Melon and Glazed Fig Brochette, Rosemary Syrup. Smoked Chicken and Roast Pepper Terrine, Mango and Basil Salsa, Cured Connemara Ham. Oysters Au Natural, with a Bloody Mary Vinaigrette. Organic Smoked Salmon, Dill Blini, Horseradish Crème Fraiche and Celery Shoots. Duck Liver Parfait, Beetroot Jelly, Garlic Crostini, Red Beet Shoots. Marinated Salmon Gravadlax, Pickled Cucumber and Wasabi. Peppered Carpaccio of Angus Beef, with Rocket and Mascarpone, on a Croute Drizzled with White Truffle Oil and Fresh Parmesan. Curried Quail Egg Mayonnaise, Crispy Baby Gem and a Light Pastry Cone. V Potted Dingle Bay Crab on a Melba Toast Wafer with Rocket Cress. Crayfish Cocktail with Crispy Cos, Sauce Rouille, in a Filo Cup. Crostini With Chargrilled Vegetables and Basil Pesto. V Parmesan and Black Pepper Shortbread with Creamed Goats Cheese and Red Onion Marmalade. V Cashel Blue on a Parmesan Shortbread with Toasted Walnut and Quince Jelly. V
SWEET CANAPÉS Dark Chocolate Mocha Mousse in a Chocolate Cup with White Chocolate Curls. Raspberry Shortbread Tartlette, Vanilla Crème Patisserie. Choux Bun, Crème Chiboust and Chocolate Sauce. Chocolate Gateaux, Raspberry Mascarpone. Carrot Cake, Vanilla Buttercream. Apple and Blackberry Ginger Crumble Tart. Mini Tartlette Au Citron. Strawberries in Chocolate. (Seasonal) Rhubarb and Ginger Crumble. Tiramisu on a Chocolate Wafer Cornet. Strawberry Crème Brulee. Pecan Tartlett, Chocolate Fudge. Passion Fruit and Mango Pavlova.
STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress. Grilled Marinated Tiger Prawn and Crispy Bacon Salad Baby Gem Lettuce, Roast Cherry Tomatoes, Toasted Macadamia Nuts and Garlic Croutons, Lemon Citrus Vinaigrette. Confit Free Range Chicken Terrine Iberico Ham, Pickled Baby Leek, Caper and Parsley Petit Salad. Smoked Haddock and Gruyère Tart With Poached Hens Egg, Baby Spinach and Wild Chives. Carpachio of 28 Day Aged Angus Beef Pecorino Romano Shavings, Watercress Dressing Served with Crisp Crostini. Ham Hock Terrine Wrapped in Savoy Cabbage with Grilled Scallions and Parsley Salsa Verde. Marinated Atlantic Salmon Gravadlax Cured with Sea Salt, Citrus and Dill, Cucumber Noodle Salad, Wasabi Mustard Cream. Charcuterie Plate Air Dried Connemara Ham, Connemara Dried Lamb, Chorizo, Garlic Sausage and Mc Geogh s Black Pudding Pate, served with Cornichons, Soused Vegetables and Crusty Sourdough.
STARTERS Chicken and Wild Mushroom Filo Tart In a Parmesan and Basil Veloute Topped with Crispy Cured Ham. Chilled Assiette of Melon Rose With Champagne Macerated Strawberries and a Balsamic Glaze. Warm Salad of Creole Spiced Chicken Fillet Baby Gem, Aged Parmesan Shavings, Black Pepper Croutons & Semi dried Tomatoes with a Creamy Caesar Dressing. Baked Goats Cheese and Red Onion Filo Tart With Pickled Baby Beetroot and Organic Salad Leaves. Char- Grilled Vegetable Tian With Black Olive Tapenade, Bruschetta and Buffalo Mozzarella, Basil Pesto. Mille Feuille of Grilled Asparagus Slow Roasted Plum Tomatoes & Poached Egg with a Saffron Scented Hollandaise Sauce.
SOUPS Roasted Courgette and Fennel, Garlic Ciabatta Wild Mushroom & Dill with White Truffle Oil Roasted Butternut Squash, Sweet Potato and Rosemary, Chive Crème Fraiche Cream of Potato and Sweet Onion, Fried Onion Crisps Slow Roasted Plum Tomato and Red Pepper, Sweet Basil Oil Wild Native Mussel and Clam Chowder, Prawn Dumpling French Onion Soup, Parmesan Rarebit. Cumin Spiced Roasted Vegetable Soup with a Coriander Crème Fraiche Veloute of Roast Celeriac & Sweet Garlic with Crispy Bacon. Green Pea and Ham Hock Soup, Fresh Herbs & Toasted Croutes. Roast Carrot and Wild Tarragon with Parsnip Crisps. Asian Style Prawn and Chilli Glass Noodle Broth, Crispy Shredded Wonton SORBETS Raspberry Classic Lemon Green Apple Mango Grapefruit and Orange Kir Royale, Blackcurrant and Champagne
MAIN COURSES Pan Fried Fillet of Irish Beef Whipped Potato and Shallot Puree, Grilled Field Mushroom, Red Onion Jam, Bordelaise Sauce. 28 Day Aged Angus Rib Eye of Beef Roasted Pink, Thyme and Mustard Yorkshire Pudding, Spring Onion Pomme Mousseline, Claret Jus Roti. Seared 10 oz Rib Eye of Angus Beef Pomme Pont Neuf, Red Onion Tempura, Grilled Field Mushroom and Bernaise Sauce. Seared 12 oz Angus Sirloin Au Poivre With a Celeriac Gratin Dauphinoise, Glazed Baby Carrots and Bordeaux Jus. Honey and Mustard Glazed Rack of Wexford Lamb Lemon and Rosemary Polenta, Stir Fried Cabbage with Smoked Bacon, Natural Jus. Slow Braised Rump of Wexford Lamb In Red Wine and Rosemary, Braised Puy Lentils and Grilled Baby Leeks, Preserved Lemon Jus. Roast Roulade of Bronze Turkey Leek, Sage and Pinenut Farce, Wrapped in Smoked Bacon served on a Crisp Potato Rosti with a Natural Jus Roti. Honey Glazed Loin of Smoked Connemara Kassler Whipped Mustard Mash, Curly Kale and a Parsley and Caper Sauce. Roast Ballotine of Silverhill Duck With an Apricot and Herb Stuffing, Crispy Chateau Potatoes, Plum and Red Onion Chutney and a Star Anise Jus.
MAIN COURSES Seared Supreme of Free Range Chicken Whipped Pea and Smoked Bacon Mash, Crispy Pudding Grilled Field Mushroom and Thyme Scented Broth. Lemon Roasted Supreme of Cornfed Chicken Crispy Chorizo Risotto Infused with Barolo Wine and Finished with Pecorino Romano and Fresh Basil. Poached Paupiettes of Lemon Sole With a Prawn Mousseline, Sauce Bouillabaisse with Fresh Mussels and Clams. Pan Seared Fillet of Atlantic Salmon Grilled Asparagus Spears, Slow Roast Cherry Vine Tomatoes, Roast Pepper Escabeche and Hollandaise Sauce. Grilled Fillet of Fresh Cod Warm Salad of Ratte Potatoes Flavoured with Baby Capers, Kalamata Olives, Cherry Vine Tomatoes and Fresh Herbs, Roast Pepper, Tomato & Basil Salsa. Pan Roasted Tranche of Halibut With a Ragout of Chorizo, Fennel and Butter Beans, Crispy Green Salad. Pan Seared Fillet of Sea Bass Caramelised Fennel, Fennel Puree, Seared Scallop and a Lemongrass Foam.
VEGETARIAN OPTIONS Organic Goats Cheese and Baby Spinach Crepe Pudding Slow Roast Tomato and Basil Ragout, Baby Rocket Salad. Shiitake Mushroom and Baby Spinach Risotto Grilled Field Mushroom and Crispy Fried Red Onion, Parmesan Shavings. Crispy Fried Lemon and Herb Polenta Cake With Aubergine Fritters, Spiced Chilli Salsa and a Saffron Aioli. Grilled Harrisa Zuchinni With Tabbouleh, Greek Feta and Grilled Flatbread.
DESSERTS Masterchefs Assiette Plate, Chefs Selection of Minature Desserts. Individual Exotic Fruit Pavlova, Passion Fruit and Mango Mascarpone, Mango Sauce. Rhubarb and Ginger Crème Brulee, Shortbread and Vanilla Ice Cream. Frosted Raspberry Chocolate Tartlette with Crème Patisserie and Raspberry Glaze. Sticky Toffee Pudding with Rum Butterscotch Sauce and Clotted Cream. Raspberry and White Chocolate Cheesecake, Raspberry Mascarpone, Berry Compote. Warm Pear and Almond Tart with Cardamon Anglaise and Chantilly Cream. Apple Tart Tatin with Chocolate Butterscotch and Pistachio Ice Cream. Apple and Blackberry Crumble in a Pastry Case with a Cinnamon Anglaise, Maple and Walnut Ice Cream. Fresh Seasonal Berry Tiramisu, Flavoured with Vanilla Mascarpone, served with White Chocolate and a Raspberry Sorbet. Selection of Irish Farmhouse Cheeses with Crackers, Chutneys and Quince Jelly.