Hotel Banqueting A La Carte Dinner Menus 2012/13

Starter

Chilled Galia Melon with seasonal Fruits & Mint Yoghurt

Chicken & Wild Mushroom Bouchee flavoured with Tarragon

Cornonation Chicken Bouchee with Indian Spices

Classic Caesar Salad with Smoked Chicken, Garlic Croutons & Parmesan shavings

Irish Smoked Salmon with Mixed Leaves and a sweet Mustard Dressing

Marinated Breast of Chicken on a spiced noodle salad with an Oreiental Dressing

Smoked Chicken Salad with Apple & Hazelnut and Lemon Dressing

Classic Caesar Salad with Smoked Chicken with Garlic Croutons, Smoked Bacon and aged Parmesan Cheese

Salad of Smoked Duck Breast with Grilled Vegetables, Red Onion Chutney and Raspberry Vinaigrette 

Baked Goats Cheese Crostini with Red Onion Marmalade and Balsamic Dressing (v)

Soup

Field Mushroom Soup flavoured with Tarragon (v)

Leek & Potato Soup flavoured with Chervil (v)

Lightly Spiced Parsnip Cream (v)

Sweet Potato & Red Pepper Soup (v)

Cream of Country Vegetable Soup (v)

Chicken & Sweet Corn Veloute

Plum Tomato & Basil Soup (v)

Split Green Pea & Bacon Soup

Roasted Butternut Squash (v)

Sorbets

Passion Fruit

Mango

Lemon & Thyme

Champagne

Raspberry

Strawberry & Champagne

Main Course Meat & Poultry Options

Breast of Chicken with Mild Mushroom and a Tarragon Sauce

Loin of Pork with Sage and Apricot Stuffing and a Rosemary Jus

Seared Supreme of Chicken Stuffed with Goats Cheese & Ricotta

Roast Sirloin of Beef with a Mustard Crust and a Red Currant and Port Wine Jus

Herb Roast Lamb Rump with a Red Wine and Garden Herb Jus

Fillet of Beef with a Peppercorn Crust and Thyme Jus

Fillet of Beef and Grilled Garlic Prawns with a Port Wine Jus

Main Course Fish Options

Supreme of Salmon with a Sorrel Beurre Blanc

Seared Fillet of Fresh Cod Wrapped in Bacon and Stuffed with Basil served with a Chive and WHite Wine Cream

Grilled Escalope of Salmon With a Carmelised Dill Crust and a Lemon Beurre Blanc

Fillet of Monkfish wrapped in Parma Ham with Wild Mushroom, Chive and Vermouth Cream

Duo of Cos & Salmon Baked with Garlic and Lime and served with a Citrus Cream

Pan-fried Sea Bass with Fennel Compote and  White Wine Cream

Grilled Sea Bass with a Provencal Shellfiash Bisque

Main Course Vegetarian Options

Risotto of Sun Dried Tomato with Basil and Green Asparagus Tips and a Rocket Salad

Red Onion Wild Mushroom and Ricotta Cheese Tart Lentil duy Puy and Coriander Cream

Spinach and Feta Cheese Parcels with Wild Mushroom and Tarragon Cream

Roast Aubergine and Ahlloumi with Glazed Cherry Tomato and a Balsamic Reduction

Roast Vegetable Penne Pasta with Tomato Jus and Fresh Parmesan Shavings.

Desserts

Baked Vanilla Cheesecake with Chicolate Sauce

Warm Pear and Almond Tart with a Light Caramel Cream

Trio of White, Milk & Bitter Chocolate Mousse with Crushed Berries

Mango & Passion Fruit Bavarois with a Papaya and Strawberry Salsa and Coconut Coated Ice Cream

Bitter Chocolate Mousse with Grand Marnier and Creme Anglaise

Warm Apple Pie with Creme Anglaise and a Vanilla Bean Cream

Chocolate & Caramel Torte with a Mango and Poppy Seed Coulis

Selection of Irish Cheese and Biscuits

The Heritage Trio Plate - please choose three of the following desserts to make up your trio plate

Orange Pannacotta

Vanilla Pannacotta

Milk Chocolate Terrine

Strawberry Shortbread

Meringue Nest filled with Fresh Cream and Berries

Selection of Ice Cream in a Sweet Basket

Pistachio Creme Brulee

Bitter Lemon Tart

Chocolate Tart

Neringue Nest with Praline Cream

Apple Pie with Fresh Cream 

 

Freshly Brewed Tea & Coffee included in the price

Served with Petit Fours

 

For further details please contact our Events Team on 057 8645500 or weddings@theheritage.com