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

Baked fillet of organic Irish salmon sauté spinach and herb hollandaise

Seared scallops, roast carrot purée preserved ginger and coriander oil

Roast breast of wood pigeon with date chutney and Madeira sauce

Tian of fresh crab, black tiger prawns with shiso cress and sauce vierge

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

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

Warm duck salad with fresh berries and baby leaves

Spinach chorizo and bacon salad with pickled red onion

Chicken liver parfait with cider jelly cubes and toasted brioche

Oak smoked chicken and couscous tian bound with roasted red pepper, sundried tomato and crème fraiche

Tian of crab with baby leaves with an avocado salsa served with artisan toast

Dill cured salmon with tomato and chilli chutney

Tea smoked duck with pomegranate and baby potato salad


Celeriac and parmesan soup

Wild mushroom chowder

Curried parsnip and apple soup

Creamy winter vegetable soup

Celery and almond soup

Leek and potato soup with chive cream

Spicy coconut and vegetable soup with rice noodles

Smoked fish and potato chowder

Cream of cauliflower and roast onion soup

Pumpkin soup with preserved ginger

Creamy tomato and basil soup

Broccoli and vintage cheddar soup

Carrot and coriander soup

Carrot and orange soup with dry sherry

Main Courses

Roast fillet of sea bream with steamed greens and lemon infused crushed baby potatoes

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

Pan fried fillet of sea bass with sundried tomato and black olive mash crispy peppers and caper oil

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

Baked fillet of Atlantic cod with chive pomme purée and watercress pesto

Fillet of cod with a zesty lemon Hollandaise served with smoked bacon mash

Seared red snapper with fennel and orange and Provençal herbs

Pan fried fillet of hake with grilled courgette and sweet potato puree dressed with sauce vierge

Pan fried supreme of guinea fowl coq au vin

Oven baked supreme of organic chicken with sage cured ham on a bed of roast garlic and herb mash

Organic buttermilk chicken with sage and chervil mash, chardonnay cream

Crisp Pork Belly, celeriac mash, cider jus

Slow roasted pork belly with red cabbage creamed potato roasted root vegetables and a warm apple and cider jus

Sage and thyme pork fillet with creamed leeks on a bed of parmesan and chive mash

Dry aged best end of Wicklow lamb with chive mash and a raspberry and redcurrant jus


Wild mushroom leek and mascarpone parcel with spinach and pine nuts

Slow roast vine tomato, thyme and red pepper tart with rocket and goat’s cheese cream

Brie, Portobello mushroom and cranberry Wellington, wilted spinach and fig infused balsamic glaze

Vegetable lasagne with garlic fusette

Pea and parmesan risotto with rosemary tuile and herb bouquet

Vine tomato and shallot tarte tatin with vegetable bouquet and fig infused balsamic syrup

Grilled halloumi cheese on roast vegetable and pine nut couscous

Parsnip risotto with cranberry and truffle oil


Sticky toffee pudding with caramel salt butter ice-cream

Pear and almond tart with vanilla custard

Baguette and butter pudding with Baileys and organic raisins

Orange panna cotta with honey roast figs

Lemon tart with Cape gooseberry and clotted cream

Lavender infused custard tart

Belgian chocolate marquise with orange mascarpone and berry compote

Assiette of chocolate: mini chocolate brownie, tulip of chocolate mousse, chocolate sorbet

Traditional vanilla crème brûlée

Berry cheesecake with slow roast plums and orange cream

Madagascan vanilla bean and Valhrona chocolate torte

Passion fruit royal

Lemon posset cheesecake with frosted fruits

Berry Eton Mess with fresh cream and raspberry coulis

Black forest gateaux panna cotta with chocolate shortbreads

Lime and elderflower panna cotta

Traditional deep dish berry bakewell tart

Citrus lemon tart with crème Chantilly

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