Thank you for considering Luttrellstown Castle Resort as your wedding venue. We are delighted to provide you with everything you need to make your wedding day unforgettable Nestled in the heart of a tranquil five hundred and sixty acre estate, Luttrellstown Castle is an idyllic location for the wedding of your dreams. In keeping with the prestige and old world charm of the Luttrellstown Estate, The Castle boasts spacious interiors, luxurious facilities and panoramic views over the Wicklow mountains. Truly a five star experience with an ambience of calm grandeur. An idyllic setting for a bride and groom who want a more exclusive location for a most intimate celebration. Wedding Elements Dedicated wedding coordinator Red carpet on arrival Champagne on arrival for Bride and Groom Beautifully appointed foyer and ballroom Personalised menu and table plan Elegant candelabra centerpiece Cake stand and knife Fresh floral arrangement in Castle foyer Twelve luxurious bedrooms Exclusive use of the Castle and immediate grounds for your wedding day
Your Wedding Package includes Prosecco reception and canapés on arrival Five course menu to include one starter, one soup or sorbet, A choice of two main courses, one dessert, tea or coffee and petits fours A silent vegetarian main course option Half bottle of house wine Evening snacks FROM e135.00 PER PERSON
Your choice of two hot and two cold canapés COLD CANAPÉS Goats Cheese Parfait, Roast Red Pepper Duck Rillette, Plum Chutney Smoked Salmon, Guinness Brown Bread Poached Langoustine, Sauce Marie Rose Chicken Ballottine, Pistachio and Orange Confit Smoked Salmon Mousse Quail Egg, Black Caviar HOT CANAPÉS Chilli Prawn, Lime and Coriander Wild Mushroom Tart, Parmesan Gratin Chorizo and Black Olive Gnocchi, Basil Pésto Asparagus and Blue Cheese Frittata Chicken Satay Smoked Chicken and Sundried Tomato Tart Pork Croquette, Apple Sauce APPETISERS Assiette of Salmon, Confit, Smoked, Mousse, Saffron Aioli, Cauliflower and Crème Fraîche Tian of Crab, Pink Grapefruit and White Balsamic, Fennel Cream Three Way Duck Terrine, Spiced Pear Chutney, Spinach Mayonnaise Buffalo Tomato and Mozzarella, Fresh Basil and Frisée Salad, Aged Balsamic Vinaigrette Confit of Duck Leg, Orange and Honey Glaze, Braised Puy Lentils, Port Jus Warm Goats Cheese, Poached Blackberry, Crème de Cassis, Parma Ham Pan Seared Crab Cakes, Avocado Purée, Wasabi Aioli, Mango and Spring Onion Maple Glazed Pork Belly, Stewed Apple, Horseradish Mousseline, Savoy Cabbage SOUP Wild Mushroom, Truffle Oil Leek and Potato, Chive Crème Fraîche Roasted Tomato and Red Pepper, Basil Oil Cream of Vegetable Soup Celeriac and Black Truffle Sweet Potato and Coriander Carrot and Ginger Cauliflower and Blue Cheese OR SORBET Wild Berry / Lemon / Blood Orange / Raspberry
MAIN COURSE Fillet of Irish Beef, Spinach Purée, Glazed Baby Carrots, Caramelised Onion, Red Wine Jus Sirloin of Irish Beef, Sautéed Wild Mushroom, Braised Shallots, Creamed Potato Roast Rack of Lamb, Colcannon Potato, Roast Butternut Squash, Asparagus, Rosemary Jus Roast Rack of Pork, Gratin Potato, Balsamic Baby Onion, Stewed Apple, Leek Fondue Fillet of Sea Bass, Lemon Scented Sauté Potato, Shaved Fennel, Confit Cherry Tomato, Citrus Beurre Blanc Fillet of Cod, Chorizo, Black Olive and Sun Dried Tomato Potato, Sauce Piperade, Buttered Greens Hake Fillet, Broccoli Purée, Parmesan Gnocchi, Toasted Hazelnuts and Orange VEGETARIAN OPTION Wild Mushroom Tagliatelle, Rocket Leaf Salad, Pesto and Parmesan Shaves Wild Mushroom Risotto, Rocket Leaf Salad, Pesto and Parmesan Shaves Wild Mushroom Risotto, Glazed Asparagus Spears Roasted Butter Nut Squash Risotto, Bell Pepper, Pine Nut Tapenade Spinach and Gorgonzola Rigatoni, Red Pepper Pesto, Parmesan Shaves Mesculan Leaf Salad of Marinated Mediterranean Vegetables, Focaccia Croutons, Black Olive Dressing DESSERTS Glazed Lemon Tart, Raspberry Sorbet and Fresh Raspberries Mango and Passion Fruit Mousse, Papaya, Orange and Mint Salad Warmed Chocolate Tart, Cookie Ice Cream, Roast Nut Praline and Chocolate Sauce Assiette of Raspberry with Macaroon, Friande and Gateau Plum and Almond Tartlet, Plum and Blueberry Compote, Chantilly Cream Apple and Cinnamon Pudding, Biscuit Crunch, Vanilla Ice Cream and Caramel Sauce FRESHLY BREWED TEA OR COFFEE PETIT FOURS EVENING SNACKS Fish and Chip Cones, Tarter Sauce Miniature Beef Sliders Bacon Butties, Crusty Ciabatta Bread Vegetable Spring Roll Freshly Brewed Coffee and Tea