Wedding Spring Menu

  • Crab and Scallion Spring Roll
  • Smoked Black Pudding and Apple Crostini
  • Beef Carpaccio
  • Smoked Salmon Tartare
  • Slow Cooked Tomato, Mozzarella and Basil Bruschetta
  • Smoked Fish Cake, Lime Dill Aioli
  • Duck Rillette, Homemade Preserves
  • Grilled Courgette, Brie Crostini
  • Tomato and Roast Pepper, with Crème Fraiche
  • Wild Nettle, Nutmeg Crème Fraiche
  • Mussel and Sorrel
  • Wild Nettle and New Potato
  • Leek and Baby Spinach
  • Seafood Chowder, Fennel and Pernod
  • Broccoli and Blue Cheese Croutons
  • Baby Leek and Potato
  • Poteen and Chilli
  • Lime and Coconut
  • Citrus
  • Yoghurt & Black Pepper
Main Courses
  • Pan Seared Duck Breast, Gingered Potato Cake, Onion Marmalade
  • Herb Crusted, Roast Rack of Irish Lamb, Rosemary Jus
  • Stuffed Cornfed Chicken Breast, Chive Cream Cheese, Colcannon, Shiraz Gravy
  • Prawns, Wild Garlic and Spinach Purse, Panfried Aubergine
  • Baked Hake, Crab & Herb Crust, Chive Cream
  • Irish Beef Fillet, Wild Garlic Pesto, Sautee Leeks


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