Mini Meals

Strips of prime Irish fillet of beef with a wild mushroom fricassee

Baby rack of Wicklow lamb with recurrent glaze, creamy chive mash

Salad of shredded shoulder of lamb with pomegranate

Individual fillet of prime Irish beef glazed with port on a bed of champ

Pan fried fillet of Sea bass, Mediterranean vegetables, plum tomato jus

Thai red chicken curry with fresh coriander & lime, organic wild and long grain rice

Strips of prime Irish fillet of beef in a creamy whiskey infused sauce

Classic chicken Caesar salad with fresh Parmesan shavings (vegetarian version available)

Pan fried salmon and crab cakes with baby cos and ranch dressing

Confit leg of duck, braised puy lentils, crisp pancetta and Madeira jus

Seared scallops, roast carrot purée, preserved ginger and coriander oil

Roast breast of wood pigeon, date chutney and Madeira sauce

Forest mushroom tartlet, buffalo mozzarella, parsley pesto

Baked fillet of organic Irish salmon, sauté spinach and herb hollandaise

Oak smoked organic Irish salmon with roast beetroot salad and crème fraiche

Grilled fillet of sea-bass, roast pumpkin and sweet potato purée, served with rocket pesto

Pan fried king scallops, celeriac purée, crisp Serrano ham, frisée salad with basil oil

Baked fillet of Atlantic cod, chive pomme purée and watercress sauce

Seared red snapper, fennel and orange with Provencal herbs

Crisp pork belly, celeriac mash with cider jus

Dry aged best end of Wicklow lamb, chive mash with raspberry and red-currant jus

Fillet of prime Irish beef with horseradish crust, truffle scented gratin potatoes and port jus

Wild mushroom, leek and mascarpone parcel with spinach and pine nuts

Asian style pumpkin spring roll with chilli syrup and coriander pesto with warm noodle salad

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