Mindful Eating Working Lunch Menu Brown rice pasta in a rich tomato and roasted vegetable sauce with a drizzle of Basil pine-nut pesto (No added gluten) Grilled smoked local pollock fillet over spiced young skin-on potatoes with a crème fraiche dressing (No added gluten) Grilled chicken skewers with a Thai green coconut and coriander sauce over steamed brown basmati rice (No added gluten) Build your own Caesar salads and add your choice of ingredients little gem lettuce, croutons, grated Italian cheese, bacon lardons and dressing (No added gluten, vegetarian optional) Boards of whole wheat bread sandwiches Vegetarian sandwiches served separately (Vegetarian) Gluten free sandwiches available on request (No added gluten) Bowls of fresh easy peel oranges, red apples and green apples (No added gluten) Low fat fruit and natural yoghurts (No added gluten) Special K Red berry cereal bars Served with fruit infused jugs of ice cold water
Finger Buffet Items Chefs selection of 4 items (from below) Sandwiches and miniature desserts Teriyaki salmon skewers on wok fried noodles Sweet chilli and peanut chicken sate with rice and spring onions Miniature bacon Caesar salads Miniature goats cheese and sun-dried tomato quiches Mushroom and Emmental cheese quiche Lamb koftis with a Rogan josh sauce Chilli and ginger glazed tiger prawn skewers Brushetta topped with cured ham, tomato and brie Curried vegetable samosas Miniature cheese and tomato relish burgers Crouque monsieurs / crouque Italianes 15.50 per person
Conference and Events 2017 Menu Selector Starters Fivemiletown goat s cheese and char-grilled vegetable tartlet with tomato chutney rocket salad 5.50 Caesar dressed baby gem salad with chicken, bacon, croutons and parmesan cheese shavings 5.00 Walter Ewings smoked salmon and prawn marie rose dressing with red chard leaf salad 6.00 Chicken terrine with rocket, sweet corn puree and Guinness wheaten bread 6.50 Melon three ways, water, cantaloupe and honey dew 5.00 Twice baked brie wedges with wild berry compote 5.00 Soups Roasted plum tomato, sweet pepper and basil crème fraiche Parsnip with a hint of cumin spice Cream of seasonal vegetable Leek and potato with butter croutons Local seafood and sweet corn chowder 5.50 All soups served with fresh baked Irish soda bread
Mains Roast silverside of dry aged Northern Irish beef on buttermilk champ potatoes with steamed seasonal vegetables 15.00 Roast sirloin of twenty one day dry aged Northern Irish beef with creamed potatoes, roasted root vegetables and pepper brandy sauce 18.00 Sage & apricot stuffed Northern Irish chicken fillet with crushed new potatoes, lemon carrots and chicken veloute 14.00 Chicken fillet with oakwood cheese wrapped in Parma ham with roasted Mediterranean vegetables and olive oil potatoes 16.00 Oven baked sea bass with roasted chorizo, buttered young potatoes, sweet bell peppers and baby spinach with a sundried tomato butter sauce 16.00 Grilled North Atlantic salmon fillet with chive mash, sugar snap peas, julienne of carrots and a dill cream sauce 17.00 Traditional turkey & ham with sage & onion stuffing, seasonal vegetables and potatoes 18.00 Vegetarian Options 12.00 Roasted ratatouille & basmati rice stuffed bell pepper Goat s cheese & sautéed Mediterranean vegetable tartlet served with rocket and tomato salad Roasted courgette & lemon risotto Millefeuille of beetroot, green beans and baby corn In basil pesto dressing Spinach and ricotta tortellini in a tomato and herb sauce. All served with a selection of chef s seasonal vegetables and potatoes
Desserts Zesty lemon tart with berry dairy ice cream Chocolate plate chocolate torte, triple chocolate mousse, mini chocolate ganache tartlet Patisserie filled chocolate enrobed profiteroles, fresh dairy cream Strawberry pavlova Armagh apple crumble with vanilla Ice cream Strawberry Romanoff Selection of Irish & continental cheeses, quince jelly and crackers 6.50
Formal Menu Select one starter, main course & dessert from the below Baskets of rosemary and sunflower seeded breads Choose your starter Confit duck leg with a spiced hoi sin dressing, cucumber, ginger and spring onions Cream of leek and potato soup Baked brie and roasted vegetable bruschetta with olive oil dressed leaves Roasted plum tomato, sweet pepper and basil soup Roasted sweet potato and ginger soup with crème fraiche Blue cheese and caramelised red onion tartlet with dressed young leaves and a port wine dressing Choose your main course Roasted chicken fillet with a creamy brandy and pepper cream sauce Roasted loin of Fermanagh pork with a cider and shallot cream sauce Roasted Northern Irish chicken fillet with a sage and onion stuffing and a red wine sauce Grilled maple glazed Ulster bacon loin with a roasted shallot and bourbon sauce Roasted chicken fillet with a rosemary white wine cream sauce Roasted chicken fillet with Gracehill black pudding and a rosemary sauce All of our main courses are served with honey glazed roasted root vegetables, gratin potatoes and duchesse potatoes. Choose a vegetarian option for the night Vegetable kadai in a roasted tomato with a spiced almond rice Goat s cheese and ratatouille tartlets with a basil pine nut pesto Four cheese ravioli in a baby spinach and basil cream sauce with garlic bread Choose your dessert Patisserie cream filled profiteroles with a butterscotch sauce and white chocolate shavings Zesty lemon tart with a raspberry sorbet and crushed pistachios (Available in gluten free) Sticky toffee pudding with vanilla dairy ice cream and toffee sauce (Available in gluten free) Warm bakewell slice with fresh berries, button meringues Chantilly cream and a raspberry liquor jam Rich chocolate brownie with coconut dairy ice cream Freshly Brewed Tea/Coffee with mints