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Canapés (Choose 3)

We recommend 4 pieces per guest

Dart mountain Cheddar & Cured Ham Croquettes with Smoked Tomato & Bacon Jam

Kilkeel Crab Cone with Chilli, Lime & Coriander**

Chicken Liver Parfait, Toasted Brioche, Quince & Orange

Portavogie Prawn Scampi with Tartare Sauce & Lemon**

Duck Bon-Bons with Orange Marmalade & Black Pepper Mayo

Crispy Curried Monkfish Fritters with Miso & Lime Mayo**

Smoked Chicken Crostini with Grilled Sweetcorn Puree & Crisp Proscuitto

Duck or Chicken Mousse Tartlet with Pickled Wild Mushroom & Truffle

Crispy Pork Belly, Caramelised Apple, Pickled Mustard Seed & Sage

Beetroot Cured Glenarm Salmon Blinis, Lemon Crème Friache & Caviar

Summer Melon, Buffalo Mozzarella & Prosciutto Skewers

Prosciutto, Quail Egg & Homemade Potato Bread

Heritage Beetroot, Ricotta and Dukka Spiced Tartlets (v)

Vietnamese Spring Roll with Sriracha, Soy & Peanut Dip (vg)

Caramelised Onion & Thyme Hummus Tartlet with Celery & Pomegranate (vg)

First Course

Soups

 (To include Warm Breads & Salted Butter)

Heritage Potato & Baby Leek, Chive Crème Fraiche and Butter Croutons (V)

Roast Butternut Squash, Crispy Sage, Broighter Chilli Oil and Toasted Pumpkin Seeds (Vg)

Roast Tomato & Red Pepper, Basil, Extra Virgin Olive Oil & Parmesan Croutons

Carrot & Ginger, Coriander Oil & Fresh Chilli

Cream of Celery & Celeriac, Toasted Walnut and Thyme Dressing (V)

Armagh Mushroom & Manor Farm Chicken with Truffle Oil & Parmesan

Thai Chicken & Prawn Tom Yum, Fresh chili, Scallion and Coriander

Shiitake Mushroom & Kombu Dashi with Tofu, Spring Onion and Red Miso (Vg)

Cold Starters

Smoked & Chargrilled Manor Farm Chicken & Bacon Caesar Salad, Crunchy Baby Gem Lettuce, Broighter Olive Oil Croutons & Parmesan

Cows Milk Burrata, Heritage Tomato, Basil, Toasted Pine Nuts, Extra Virgin Olive Oil & Grilled Focaccia

Walters Smoked Salmon, Cured Egg Yolk, Truffle Snow, Baby Leaves, Caper Berries, Sourdough Crouton

Saffron Poached Pear & Young Buck Blue Cheese Salad, Crispy Prosciutto, Radicchio, Candied Walnut & Vinaigrette

Crab & Lobster Salad with Avocado, Chili, Romesco Sauce, Grilled Lime & Baby Leave**

Smoked Barbary Duck, Mixed Baby Leaves, Orange & Black Pepper Mayo, Pomegranate, Lightly Pickled Mustard Seeds

Salt Baked Heritage Beetroot Tuile & St. Tola Goats Cheese Salad, Chicory, Toasted Hazelnut & Lemon Dressing (v)

Parma Ham & Fig Salad, Buffalo Mozzarella, Heirloom Tomato, Bee Pollen & Chicory

Warm Starters

Crispy Ham Hock Fritters with Warm Tartare Cream, Hens Egg and Baby Leaves

Korean Gochujang Chicken with Asian Slaw, Chili Dip, Coriander Mayo

Heritage Beetroot & St Tolas Goats Cheese Risotto, Candied Walnuts, Rocket and Parmesan (v)

Confit Duck Leg with Lightly Spiced Plum Chutney, Chicory Salad, Pickled Shallots

Chicken Liver Parfait, Homemade Toasted Brioche and Fig Chutney

Kilkeel Prawn, Chili & Rosemary Risotto with White Wine and Extra Virgin Olive Oil**

Korean Gochujang Tofu with Asian Slaw, Chili Dip & Grilled Lime (Vg)

 Mains

Roasted Breast of Manor Farm Chicken with Potato & Celeriac
Gratin, Charred Baby Leek, Heritage Carrot and Thyme Jus

Slow Cooked Daube of Irish Beef, Onion & Herb Crumb, Caramelized Onion Puree, Heritage Carrot, Salt Baked Beetroot, Fondant Potato and Cooking Juices

Slow Cooked Shoulder & Rump of Irish Lamb with Roasted Garlic & Thyme Gratin, Pan Fried Savoy Cabbage, Salsa Verde and Stem Broccoli

Fillet of Glenarm Organic Salmon with Crushed Heritage Potatoes, Stem Broccoli, Smoky Romesco Sauce

Roasted Breast of Manor Farm Chicken with Wild Mushroom, Tarragon Butter Asparagus, Parmesan Tuile & Wild Mushroom & Madeira Cream

Crispy Pork Belly with Roasted Cauliflower, Armagh Cider Soaked Raisins, Star Anise Glazed Carrot, Apple Jelly and Red Wine Jus

Fillet of Hereford Beef, Beef Cheek Bob-Bon, Rosemary & Garlic Fondant Potato, Hispi Cabbage & Rich Port Jus**

Roast Haunch and Braised Shoulder of Local Venison, Jerusalem Artichoke Puree, Braised Red Cabbage, Juniper, Roasted Chestnuts and a Port & Rosemary Jus. (Available in season, October to February)

Fillet of Halibut with Surf Clams, Wild Garlic Potato Gnocchi, Caper and Pink Peppercorn Butter Sauce**

 Miso Roasted Cauliflower, Tahini, Chickpeas, Lemon and Roasted Garlic (VG)

Butternut Squash Risotto with Chilli, Crispy Sage and Miso Roasted Almonds (V)

Malaysian Penang Tofu Curry, Spinach & Beansprouts, Toasted Peanuts, Jasmine Rice & Flatbreads (vg)

Sides

Choose 2 of the following to be served to the table

Honey & Thyme Glazed Carrots

Seasonal Greens with Smoked Garlic & Toasted Almonds

Buttery Champ

Baby Potatoes with Tarragon Butter

Roasted Root Vegetables with Rosemary & Garlic

**Supplement applicable

Desserts

Warm Chocolate Brownie with Raspberry and Draynes Farm Salted Caramel Ice Cream

Warm Pear & Almond Tart with Bourbon Vanilla Ice Cream

Doyle’s Honey Cider & Armagh Apple Crumble with Bourbon Vanilla Ice Cream

Lemon Curd Tart, Fresh Raspberries, Raspberry Sorbet & Italian Meringue

Sticky Toffee & Apple Pudding with Burnt Apple Puree, Salted Caramel Ice Cream and Butterscotch Sauce

Sicilian Lemon Meringue Mille Feuille with Raspberry & Basil Sorbet

Valhrona Chocolate Delice & Mousse with Raspberry and Sesame Tuile

Valencian Orange & Thyme Panna Cotta with Brandy Snap and Toasted Pistachios

Chocolate & Irish Cream Cheesecake with Orange Crème Friache

Selection of Irish & French Cheeses with Homemade Chutney and Biscuits**

**Supplement of £2 per guest

Dessert Bars

Our dessert bars are one sure way to satisfy the sweet tooth guests at your wedding or event.  Allowing your guests the choice to select their own dessert.

We will work closely with your florist to work in with your theme and colours and they can finish the display with your matched wedding flowers.

This is definitely a focal point of your dining room.

 Please contact us to discuss further