Starters

Crispy crab cakes, avocado, tomato, rocket & chili salsa, lemon & herb mayo

Blue cheese & caramelized onion tart, hazelnuts, fig compote & rocket pesto

Kenmare smoked Salmon, crispy crab risotto balls, lemon gel & chive crème fraiche

Crispy confit duck leg, lentil & chorizo broth

Chicken liver & truffle parfait, red onion chutney & brioche toast

Tian of poached herb salmon, pink grapefruit, cucumber & apple dressing

Smoked chicken & blue cheese caesar salad, parmesan shavings & sourdough garlic croutons

Antipasti sharing platters, roasted vegetables, tomato & mozzarella, olives, rocket, kalamati olives, parmesan shavings, bowls

of salt & pepper calamari, crusty bread

Salad of baby gem, crispy pancetta, heirloom tomato, parmesan shavings, truffle emulsion

Fresh irish crab, pink grapefruit, avocado & sweet basil dressing

Grilled goat’s cheese, salad of baby beets, caramelised pecans, pomegranate seeds, leaf salad & balsamic reduction

Risotto of chorizo & broad beans, garlic crumbs

Roast squab pigeon, white bean puree, chorizo sausage, parsley burgundy jus

Corn fed chicken, leek & wild mushroom in puff pastry , tarragon & red wine jus

Soups

Celeriac & thyme soup, truffle oil

Carrot & cumin, vanilla cream

Summer pea & mint soup

Pumpkin & rosemary, hazelnut crumb

Wild mushroom scented with truffle

Roast plum tomato & red pepper, rocket pesto

Cream of root vegetable, olive crème fraiche

Buttered leek & potato

Mains

Roast fillet of beef, fondant potato, wild mushroom & herb jus

Roast sirloin of Hereford beef, gratin potato, yorkshire pudding, burgundy jus

Roast stuffed pork fillet, wild mushroom duxelle, creamy mash, caramelized apple jus

Roast breast of Barbary duck, brandade potato, buttered cabbage, cep sauce

Crispy duck confit, herb potato cake, baby leek & soubise jus

Supreme of chicken stuffed with goat’s cheese & roasted tomatoes, lemon crushed potatoes, tomato & pepper jus

Herb crusted rack of lamb, pea puree, gratin potato, rosemary & red wine jus

Supreme of guinea fowl, morel mushroom thyme cream & fondant potato

Baked sea salt sea bass, asparagus & braised fennel, champagne vanilla sauce

Duo of salmon & sea bream, herb crushed new potatoes, lemon beurre blanc

Pan fried hake, braised onion, creamy champ & chard sauce

Roast fillet of cod wrapped in chorizo, saffron potato, smoked haddock foam

Organic salmon, leeks & chive, fondant potato, sauce hollandaise

Fillet of halibut, crab & tarragon cream, potato puree

Puddings

Warm Valhrona chocolate fondant, pistachio praline , vanilla bean ice cream

Glazed passion fruit tart, double chocolate ice cream

Warm apple tart tatin, chantilly cream

Strawberry & pistachio bakewell, vanilla anglaise

Chocolate & hazelnut brownie, white chocolate ganache

Warm blackberry & apple crumble, bourbon vanilla ice cream

Eton mess with cinnamon tortilla crisps

Peanut butter parfait, honeycomb & chocolate square

Deconstructed lemon curd cheesecake, rosemary shortbread & mini meringues

Salted caramel creme brulee, vanilla shortbread & raspberries

Selection of Irish & French cheese, grapes, crackers & quince

Price per head can only be quoted when menu choices are made.

ALL HIRE COSTS ARE EXTRA AND THIS COST IS PAID DIRECTLY BY THE CLIENT TO THE HIRE COMPANY .

VAT EXTRA 9%

Contact:
Sally Ann Luykx Corporate, Private and Event Catering
Phone: 086 834 2740 or 01 8650188/ Email: saluykx@gmail.com