Wedding Hotel Northern Ireland - Killyhevlin Hotel fermanagh

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Sample Menus

Appetisers

Fan of Melon

with citrus fruits, mango coulis and lemon sorbet with mint leaf garnish
Salad of Bacon, Apple and Banana

tossed in a natural yoghurt dressing
Tian of Avocado and Crabmeat

with a Cucumber and Garlic Dressing
Crown of Galia Melon with Atlantic Prawns

napped with Cocktail sauce, scented with a hint of fine French Brandy
Smoked Salmon and Sea Trout Terrine

tossed salad leaves, drizzled with a lemon and chive dressing
Crispy Vol-au-vent case served warm, filled with Chicken and Mushroom

bound with a white wine and herb sauce
Crunchy Seasonal Salad, crowned with slivers of smoked chicken

crisp bacon, herb croutons and raspberry vinaigrette or, alternatively, with Caesar dressing and parmesan shavings
Mozzarella Cheese and vine ripened Tomatoes

on summer leaves swirled with Balsamic dressing
Paupiettes of fresh Sole and Atlantic Salmon,

roasted bell pepper and brill stuffing, lightly poached, served with coconut scented rice.

Soups

Cream of Mushroom

scented with a Chive Cream
Cream of Carrot and Coriander

with a hint of freshly grated ginger
Cream of Farmhouse Vegetable

Cream of Farmhouse Vegetable
Cream of Leek and Potato

Cream of Leek and Potato
Cream of Chicken and sweetcorn

Cream of Chicken and sweetcorn
French Onion, toasted bread crouton

topped with melted cheese
Cream of Roasted Red Pepper and Tomato

with a basil cream
Cream of Celery and Apple

garnished with an apple crisp
Cream Cauliflower

liberally sprinkled with smoked bacon
Seafood Chowder,

smoked bacon and cream

Sorbet

Chilled Fruit Sorbet

Strawberry, Passionfruit, or Lemon Garnished and served in a frosted, sugar dipped glass

Main Course

Char-grilled Supreme of Chicken

With a button mushroom, roasted garlic and white wine sauce
Baked Fillet of Chicken Leoni,

asparagus spears napped with a smoked cheese and white wine sauce
Traditional roast Turkey with Honey baked Gammon

sage stuffing, port and cranberry sauce
Roast Loin of Pork

served with a prune and apple stuffing cider and grape sauce.
Roast Leg of Ulster Lamb

rich rosemary gravy and sweet mint jelly
Roast Rack of Ulster Lamb

rosemary and garlic syrup.
Prime Roast Sirloin of Beef and Yorkshire Pudding

complimented by a burgundy wine and mushroom jus
Fillet of Beef Wellington

with duxelle stuffing, shallot and bushmills whisky sauce
Baked Salmon en Croûte

sweet pepper and crabmeat sauce
Grilled or Poached Salmon Steak

lime and chive scented butter

Carvery Joints

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 crabmeat sauce
Baked Fermanagh Gammon

with a honey and mustard glaze, studded with cloves
Roast Leg of Pork

with a sweetened homemade Bramley apple sauce

Vegetables

Braised Red Cabbage
Sugar Snap Peas
Broccoli Hollandaise
French Beans

(buttered or Amandine)
Cauliflower

(with or without cheese sauce)
Baton Carrot

(with orange zest)
Honey roasted melange of Vegetables:

incl carrot, parsnip, sugar snap peas [treated as a choice of 2]
Peas a la Français

(lardons of bacon and baby onions)

Potatoes

Rôtis

Roasted until crisp and golden
Baby Boiled

scrubbed skins, dressed in butter and chopped parsley
Creamed

mashed, creamed with butter, seasoned and garnished
Champ

mashed, creamed with butter, flavoured with chopped scallions
Persilées

peeled, boiled dressed with melted butter, sprinkled with parsley
Lyonnaise

sliced, fried and topped with sliced fried onions and herb garnish
Sautéed

sliced and fried, topped with a sprinkling of herbs
Dauphinoise

rubbed lightly with garlic, baked, toasted grated cheese

Vegetarian

Spiced Vegetables

wrapped in a Floury Tortilla Pancake served with a cooling Mint and Cucumber Dressing
Individual Vegetable Strudel

rested on a tomato and basil scented cream
Baked Tartlet stacked with roasted Mediterranean Vegetables

Drizzled with red pepper and olive oil dressing

Desserts

Profiteroles

choux pastry filled with fresh cream and topped with chocolate sauce
Individual Sherry Trifle

Sherry soaked sponge, fruit and jelly topped with vanilla custard and fresh cream
Fresh Strawberry and Kiwi Pavlova

crisp meringue base, fresh cream
Homemade Cheesecake

biscuit base, lusciously creamy with a fruit topping (lemon, strawberry or lime and ginger)
Glazed Lemon Tartlet

set on a pool of vanilla pod scented crème anglaise
Tartlet of baked Apple

topped with cinnamon and ginger crumble, gently warmed, served with a quenelle of soft vanilla ice- cream
Milk and White Chocolate Truffle Terrine

teamed with a compote of raspberries

Refreshments

Tea and Coffee Assorted sandwiches

and 2 other items
Tea and Coffee Assorted sandwiches

and 3 other items

Evening Reception

Additional Items: Each item is charged at £1.25 per person

• Button Mushroom and leek bouchées • Mini sausage rolls • Cocktail sausages • Chicken and mushroom vol-au-vents • Chicken bites in light batter • Mini vegetable spring rolls • Selection of dim sum • Tray bakes

Fork Suppers

Fork suppers are served with savoury boiled rice

and a tossed salad of leaves tomatoes and red onions

Killyhevlin Wedding Gallery

Killyhevlin Wedding Packages

Wedding Show 2010

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Killyhevlin Hotel & Health Club, Killyhevlin, Enniskillen, Co. Fermanagh, N.Ireland, BT74 6RW | Tel: +44 (0)28 6632 3481 | Email: info@killyhevlin.com