Canapes
- 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
- Sushi Selection
- 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)
- Baby Lemon Meringue Pies
- French Macarons
- Baby Lemon Drizzle Cake
- Hazelnut Brownie Bites (Vegan)
- Carrot Cake Bites (Vegan)
Buffet
- Roast Irish Beef studded with Rosemary & Roast Garlic (served warm)
- Baked Fillet of Atlantic Cod with Sundried Tomato & Chili Crust (served warm)
- Organic Breast of Chicken with a Red Pepper Mousseline (served chilled)
- Braised Lamb Shank, served with Raspberry RedCurrant Jus (served warm)
- Creamy Chicken & Wild Mushroom Tarragon served with Creamy Mash (served warm)
- Red Wine Braised Pulled Lamb Shank on Moroccan Couscous (served warm)
- Slow Baked Coolbaun Ham with Cider & Dijon Mustard Glaze (served chilled)
- Thai Green Vegetable Curry served with Long Grain Rice (Vegan) (served warm)
- Cottage Pie with Sweet Potato Topping (Vegan) (served warm)
- Vegetable Lasagne (Vegan) (served warm)
- Slow Roast Wicklow Blue & Red Onion Tart (V) (can be served chilled or warm)
- Chunky Vegetable & Bean Cassoulet (Vegan) (served warm)
Sit Down Dinner
Starter
- Organic Salmon & Dublin Bay Prawns served with Samphire
- Confit Duck Terrine with Trompette Mushroom & Diced Poached Pear
- Tian of Dunany Crab Bound with Creme Fraiche, Crisp Croutes and a Baby Leaf Salad
- Confit Silverhill Duck Croquette in Kale & Potato Soup
- Irish Smoked Salmon with Pickled Seasonal Vegetables with Lemon & Horseradish Crème Fraiche and Brown Bread
- Red Wine & Whiskey Poached Pear, Boyne Valley Blue Cheese & Walnut salad, Honey & Mustard Dressing (V)
- The Falafel Platter with Hummus, Tapenade, Falafel balls, Tzatziki and Salsa (Vegan)
- Pea & Potato Croquette topped with Basil Pesto (Vegan)
- Vegan Feta & Smoked Paprika Arancini Balls in a Spicy Tomato Sauce (Vegan)
Main Course
- Fillet of Irish Beef served with Fondant Potato, Onion Puree, Seasonal Vegetables, Red Wine Jus
- Chorizo Crusted Hake with Creamy Mash, Wilted Spinach, Lemon & Chive Crème Fraiche
- Rack of Wicklow Lamb with Dijon Mustard Crust, Fondant Potato, Seasonal Vegetables, Raspberry Jus
- Sundried Tomato & Black Olive stuffed Chicken Breast on bed of Gnocchi Tossed in Tomato Sauce
- Irish Grilled Cod with Roasted Hearts Anchovies and Tarragon Butter
- Pan Seared Chicken Supreme with Champ Mash, Seasonal Vegetables & Mustard Grain Cream
- Wild Mushroom Risotto with Truffle Oil (Vegan)
- Fresh Gnocchi, roasted Aubergine, Courgette, Spinach, Rocket and Cherry Tomatoes in a Rich Italian Sauce (Vegan)
- Spiced Vegetables Skewers with a Fresh herb Tabbouleh Salad and Organic Yoghurt Dip with salsa (Vegan)
Desserts
- Chocolate Torte with Raspberry, Pistachio & Pomegranate served with Chantilly Cream
- Tart Au Citron
- Lemon Mousse with Fresh Blackberries and Crisp Tuille
- Sticky Toffee Pudding with Caramel Salt Butter Ice Cream
- Amaretto and range Bread and Butter Pudding
- Orange Panna Cotta with Honey Roast Figs
- Summer Berry Eton Mess
- Banoffee Tartlet
- Pear and Almond Tart with Vanilla Custard
Mini Meals
- Strips of Prime Irish Fillet of Beef with a Wild Mushroom Fricassee
- Salad of Shredded Shoulder of Lamb with Pomegranate Couscous
- Baked Fillet of Organic Irish Salmon, Sauté Spinach and Herb Hollandaise
- Pan fried Salmon and Crab Cakes with Baby Cos and Ranch Dressing
- Classic Chicken Caesar Salad with fresh Parmesan shavings (Vegetarian version available)
- Seared Tuna Nicoise Salad
- Wild Mushroom, Leek and Mascarpone Parcel with Spinach and Pine Nuts (V)
- Moroccan Lamb Tagine, Pomegranate Couscous, Toasted Almonds
- Asparagus, Pea and Broad Bean Risotto (V)
Bowl Food
- Creamy Thai Red Chicken Curry Scented with Lemongrass and Coriander, Coconut Rice
- Beef Bourguignon with Button Mushrooms, Creamy Mash
- Moroccan Spiced Lamb Shoulder with Roasted Vegetable Couscous
- Crispy Shredded Duck & Raspberry Rocket Salad, Balsamic Dressing – Served Chilled
- Roasted Pork Belly Slices with Star Anise and Scented Apple, Colcannon Mash
- Sweet Potato and Chickpea Korma, Coconut Rice (V)
- Marrakech Tagine (Vegan)
- Mexican Bean Casserole served with Rice (Vegan)
- Oriental Vegetables with Sesame & Soy Noodles (V)