Canapes
- Sushi Selection
- Smoked Salmon Blini with Lemon and Crème Fraiche
- Silverhill Duck Pancakes with Spring Onion and Teeling Whiskey & Tamarind Sauce
- Ham & Eggs – Quail Eggs with Serrano Ham and Smoked Sea Salt
- Fillet of Irish Beef on a Rosemary infused Focaccia with Horseradish Cream
- Mini Tartlet of Whiskey soaked Wild Mushroom and Boyne Blue Cheese (V)
- Julienne Vegetable Pancakes with a Soy Dipping Sauce (V)
- Mini Cone with St. Tola Goat’s Cheese & Roasted Red Pepper (V)
- Chicken & Black Pudding Ballotine with Pesto
- Asparagus wrapped in Serrano Ham with Lemon
- Spiced Aubergine & Chickpea Bites (Vegan)
- Sweet Potato Baked Slice with Smoked Tomato Relish and Toasted Pines nuts & Basil Leaf (Vegan)
- Cherry Tomato with Avocado & Olive Puree with Jalapeno Pepper (Vegan)
Buffet
Hot
- Organic Creamy Thai Manor Farm Chicken, scented with lemongrass, coriander and coconut, served with seasoned long grain rice
- Braised Organic Irish Beef with Rosemary & Roast Garlic (served warm)
- Manor Farm Chicken Breast Stuffed with Black Pudding & Apricot Wrapped in Pancetta (served warm)
- Braised Lamb Shank, served with Raspberry Red Currant Jus (served warm)
- Baked Fillet of Atlantic Cod with a Sundried Tomato & Chili Crust (served warm)
Cold
- Slow Baked Coolbaun Ham with Cider & Dijon glaze (served chilled)
- Chargrilled Irish Salmon with Java Pepper & Olive Oil, with Annagassan Smoked Salmon (served chilled)
- Organic Breast of Chicken with a Red Pepper Mousseline (served chilled)
Vegetarian / Vegan
- Slow Roasted Mozzarella & Tomato Pepper Tart with Fresh Thyme (V)
- Slow Roast Wicklow Blue & Red Onion Tart (V)
- Thai Green Vegetable Curry served with Long Grain Rice (Vegan)
- Slow Roast Tomato, Pepper and St. Tola Goat’s Cheese Tart with fresh thyme (vegetarian)
- Cottage Pie with Sweet Potato Topping (Vegan)
- Chunky Vegetable & Bean Cassoulet (Vegan)
- Vegetable Lasagne (Vegan)
Sit Down Dinner
Starter
- Serrano Ham wrapped Scallops with Mango & Teeling Whiskey Glaze, Roast Carrot Puree & Micro Leaves
- Smoked Salmon, Dublin Bay Prawns served with Samphire
- Confit Duck Terrine with Trompette Mushroom & Diced Poached Pear
- Tian of Dunany Crab Bound with Creme Fraiche
- Sea Salt Cured Irish Salmon with Black Caviar and Goats Bridge Trout Caviar, Pea Shoots and Pickles
- Red Wine & Whiskey Poached Pear, Boyne Valley Blue Cheese & Walnut salad, Honey & Mustard Dressing (V)
- Vegan Feta & Smoked Paprika Arancini (Vegan
- Potato, Pea, Basil Pesto Croquettes (Vegan)
- The Falafel Platter with Hummus, Tapenade, Falafel balls, Tzatziki and Salsa (Vegan)
Main Course
- 5oz Fillet of Irish Beef with Creamy Mash, Onion Puree, In Season Vegetables, Red Wine Jus
- Rack of Wicklow Lamb with Dijon Crust, Fondant Potato, In Season Vegetables, Raspberry Jus
- Supreme of Manor Farm Chicken stuffed with McCarthy Black Pudding & Apple, Creamy Mash, toasted Sesame Green Beans
- Chorizo crusted Hake with Cajun baby Roast Potatoes, wilted Spinach, Lemon & Chive Crème Fraiche
- Chili Coconut encrusted Seabass with Asian Greens and Lemon Scented Rice
- Spiced Vegetables Skewers with a Fresh herb Tabbouleh Salad and Organic Yoghurt Dip with salsa (V)
- Asian Style Pumpkin Spring Roll with Chilli Syrup and Coriander Pesto served with a Warm Noodle Salad (V)
- Wild Mushroom Risotto with Truffle Oil (Vegan)
- Fresh Gnocchi, roasted Aubergine, Courgette, Spinach, Rocket and Cherry Tomatoes in a Rich Italian Sauce (Vegan)
Desserts
- Salted Caramel Cheesecake
- Tart Au Citron
- Ferrero Cheesecake
- Chocolate Torte with Raspberry, Pistachio & Pomegranate served with Chantilly Cream
- Lemon Mousse with Fresh Blackberries and Lemon Tuille
- Hazelnut Brownie served with Coconut Cream (Vegan)
- Carrot Cake (Vegan)
- Vanilla Bean Panna Cotta with Forest Fruit Compote
- Toffee Nut Cake (Vegan)