Wedding Sample Menus Enniskillen | Sample Wedding Menu

Appetisers

Panache of Melon

kirsch, seasonal fruits and cracked black pepper

Smoked Haddock and Spring Onion Fishcake

red pepper and tomato salsa

Feta Cheese, Watermelon and Beetroot Salad

Mint, garlic and yogurt dressing with toasted pumpkin seeds

Ham Hock Terrine

toasted spelt bread, english mustard butter

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 Leek and Potato

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

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

Main Course

Supreme of Chicken on the Bone

Served on a champ potato cake with a shallot and port jus

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

Grilled Fillet Steak, 5oz

wholegrain mustard and spring onion potato cake, shallot and port sauce

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

Baked Fillet of Sea Bass on Creamy Champ Potato

with a saffron velouté

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: choose lemon, strawberry or new Brandy and Baileys with coffee crème anglaise

Glazed Lemon Tartlet

set on a pool of vanilla pod scented crème anglaise

Warm Apple Tartlet

topped with cinnamon and ginger crumble, served with a quenelle of soft vanilla ice- cream

Sticky Toffee Pudding

butterscotch sauce, and a quenelle of soft vanilla ice-cream

Chocolate Brownie

with chocolate and blueberry ice-cream

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 £1.45 per person

• Mini sausage rolls • Cocktail sausages • Chicken and mushroom vol-au-vents • Chicken bites in light batter • Mini vegetable or duck spring rolls • Selection of dim sum • Goujons of fresh Atlantic seafood • Spicy chicken winglets • Assorted mini Pizzas • Tray bakes

Fork Suppers

Fork suppers are served with savoury boiled rice

and a tossed salad of leaves tomatoes and red onions

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Personalised Options

Sample Menus

Weddings

Appetisers

Panache of Melon

Smoked Haddock and Spring Onion Fishcake

Feta Cheese, Watermelon and Beetroot Salad

Ham Hock Terrine

Smoked Salmon and Sea Trout Terrine

Crispy Vol-au-vent case served warm, filled with Chicken and Mushroom

Crunchy Seasonal Salad

Mozzarella Cheese and vine ripened Tomatoes

Paupiettes of fresh Sole and Atlantic Salmon

Soups

Cream of Mushroom

Cream of Carrot and Coriander

Cream of Farmhouse Vegetable

Cream of Leek and Potato

Cream of Chicken and sweetcorn

French Onion, toasted bread crouton

Cream of Roasted Red Pepper and Tomato

Cream of Celery and Apple

Cream Cauliflower

Seafood Chowder

Sorbet

Chilled Fruit Sorbet

Main Course

Supreme of Chicken on the Bone

Baked Fillet of Chicken Leoni,

Traditional roast Turkey with Honey baked Gammon

Roast Loin of Pork

Roast Leg of Ulster Lamb

Grilled Fillet Steak, 5oz

Prime Roast Sirloin of Beef and Yorkshire Pudding

Fillet of Beef Wellington

Baked Salmon en Croûte

Grilled or Poached Salmon Steak

Baked Fillet of Sea Bass on Creamy Champ Potato

Carvery Joints

Roast Rib of Beef

Breast of Chicken

Roast Leg of Ulster Lamb

Roast Crown of Turkey

Baked Salmon

Baked Fermanagh Gammon

Roast Leg of Pork

Vegetables

Braised Red Cabbage

Sugar Snap Peas

Broccoli Hollandaise

French Beans

Cauliflower

Baton Carrot

Honey roasted melange of Vegetables:

Peas a la Français

Potatoes

Rôtis

Baby Boiled

Creamed

Champ

Persilées

Lyonnaise

Sautéed

Dauphinoise

Vegetarian

Spiced Vegetables

Individual Vegetable Strudel

Baked Tartlet stacked with roasted Mediterranean Vegetables

Desserts

Profiteroles

Individual Sherry Trifle

Fresh Strawberry and Kiwi Pavlova

Homemade Cheesecake

Glazed Lemon Tartlet

Warm Apple Tartlet

Sticky Toffee Pudding