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| Appetisers | Fan of Melon
with citrus fruits, mango coulis and lemon sorbet with mint garnish | Refreshing Salad of Bacon, Apple and Banana
tossed in a strawberry yoghurt dressing
| Chicken Liver Pate enhanced with Fine Port
served with tossed greens and Cumberland Sauce | Crown of Galia Melon with Atlantic Prawns
topped with Cocktail sauce, scented with fine French Brandy | Smoked Salmon and Sea Trout Terrine
with tossed salad, drizzled with a lemon and chive dressing | Crispy Vol-au-vent case filled with Chicken and Mushroom
bound with a white wine and herb sauce | Crunchy Seasonal Salad, garnished with Smoked Chicken
crispy bacon, herb croutons with raspberry vinaigrette | A Panache of Parma Ham and Exotic Fruits
with a honey and orange caramelised syrup | Egg Mayonnaise
set on a bed of crisp Iceberg lettuce with a tomato mayonnaise. |
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| top of page | | Soups & Chowders | Tomato and Basil
with pasta shells | Oxtail Consommé
enhanced with Madeira | Carrot and Coriander
with a hint of ginger | Shellfish Bisque
chive garnish | | Farmhouse Vegetable | | Celery and Cashel Blue | | Cream of Potato and Leek | |
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| Sorbets | - Mango
- Blackcurrant
- Strawberry
- Passionfruit
- Lemon
- Champagne
All garnished with a citrus zest |
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| Fish | Darne of Irish Salmon, crabmeat and Shrimp Sauce
poached or grilled | Trio of Fish Kebab nestled on a bed of Pilau Rice
lobster and sweet pepper sauce | | Goujons of Lemon Sole with a Spicy Salsa Dip | A crispy Vol-au-vent filled with an array of Seafood
in a rich white wine and tarragon cream | Paupiettes of Lemon Sole
with roasted bell pepper and brill stuffing, scented with a Noilly Prat sauce
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| top of page | Main Course
Including two vegetables and two potatoes | Chargrilled Supreme of Chicken
with a lime, lemongrass and coriander marinade | Baked Fillet of Chicken accompanied with Asparagus Spears
napped with a smoked cheese and white wine sauce
| Traditional roast Turkey with Baked Gammon
sage stuffing accompanied with port and cranberry Sauce | Roast Loin of Pork served with a Prune and Apple Stuffing
Cider and grape Sauce. | Leg of Ulster Lamb
honey coated, rich rosemary gravy and sweet mint jelly
| Prime Sirloin of Beef
accompanied with a Burgundy and mushroom Jus | Fillet of Beef with Duxelle stuffing
shallot and Bushmills whisky sauce | Baked Salmon en croute
sweet pepper and crabmeat sauce | Grilled or Poached Salmon Steak
lime and chive scented butter | Roast Rack of Ulster Lamb
rosemary and garlic syrup. | |
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Selection of Cavery Joints
Choose three from the following: | Roast Rib of Beef
with Chasseur sauce | Breast of Chicken, Bacon wrapped
with a wild mushroom cream sauce | Roast Leg of Ulster Lamb
with sweet mint jelly |
Roast Crown of Turkey
Cranberry and port sauce
| Baked Salmon
with sweet pepper and crab sauce
| | Sugar Baked Fermanagh Gammon | Roast Leg of Pork
with Brambly apple sauce | |
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Vegetables
Choose two from the following: | Potatoes
Choose two from the following: | - Braised Red Cabbage
- Mange Tout
- Broccoli Hollandaise
- Brussel Sprouts
- Garden peas (buttered or minted)
- French Beans (buttered or almondine)
- Cauliflower (with cheese or paniere)
- Baton Carrot (with orange zest)
- Melange of Vegetables (inc. cauliflower, carrots, broccoli & mange tout)
| - Roast
- Boulangere
- New Boiled
- Lyonnaise
- Creamed
- Duchesse
- Sautéed
| | Extra Vegetables or Potatoes available |
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| Vegetarian Selection | Stirfry of Vegetables
with sesame seed oil and egg noodles | Wholemeal Broccoli Quiche
with toasted savoury cheese | Savoury Vegetarian Pasta
topped with parmesan shavings | Mediterranean Vegetables and Mozzarella Cheese
encased in a light puff pastry parcel, tomato and basil sauce | |
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Selection of Desserts
(Choice of three desserts £0.75 extra) | | Strawberry and Kiwi Pavlova | | Traditional Sherry Trifle | | Seasonal Fresh fruit Salad | | Gateau Milles Feuilles | Milk and White Chocolate Truffle Cake
| | Brandy and Bailey’s Soufflé | | Lemon and Lime Soufflé | Home-made Cheesecake
(lemon, strawberry, raspberry, chocolate, rum & raisin) | | “Swans of the Lake” set on a duo of Chocolate Sauces | | “Killy Special” Trio of desserts |
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| To Complete your Banquet | | Selection of Farmhouse Cheese | | After Dinner Mints | | | Home-made Petit Fours | | Freshly Brewed Coffee, Tea (inclusive) |
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| Evening Reception | | Assorted sandwiches, Tea and Coffee | Additional items: - Mini quiche
- Sausage rolls
- Cocktail sausages
- Vol-au vents
- Chicken drumsticks
- Tray bakes
- Mini Spring rolls
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| Fork Suppers | - Sweet and Sour Pork
- Beef Lasagne
- Beef Stroganoff
- Curried Beef or Chicken
| - Chicken a la king
- Irish Stew
- Kebabs with Tossed Salad
- Beef Bourguignonne
| | All of the above served with garlic bread. Choice of Chips, baked potatoes or boiled rice. |
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