Wedding menus selections.
Prices are based on choice of 2 Starters 1 Soup 2 Main Meals 2 Dessert.

Other Options include:
1 Starter 1 Soup 1 Main Meal 1 Dessert. Deduct €2 off per person.
3 Starters 1 Soup 3 Main Meals 3 Dessert. Add €2 extra per person.

STARTERS

• Vol au vents filled with chicken ,mushroom and smoked ham filling, sprinkled with fresh parsley.
• North west peninsula seafood cocktail with fennel dressing.
• Galantine of corn-fed chicken and chorizo sausage, slow oven roasted cherry tomatoes and thyme with a red onion marmalade and balsamic glaze. + €1.50
• Fine dice of gala melon and Parma ham with seasonal dressed leaves and a mango coulis.
• Oak smoked salmon with a vegetable citrus salad, smoked salmon mousse on brown bread, dill and caper dressing.
• Cold Terrine of braised ham hock and garden vegetables with a grain mustard potato salad, reduction of aged balsamic vinegar and herb olive oil.
• Ragout of button mushrooms with a blue cheese cream in a crisp pastry basket, with white truffle oil topped with grounded hazelnuts.

SOUPS

• Cream of fresh seasonal garden vegetable soup with tomato croutons.
• Cream of wild mushroom and white onion soup with parsley oil.
• Cream of potato and leek soup.
• Ballyliffin lodge fresh seafood bisque with lobster scented oil.
• Oven roasted plum tomato and basil cream soup.
• Chicken consommé with glass noodles and shitake mushrooms.
• Cream of roasted parsnip and carrot, infused with ginger, lemongrass and curry oil.
• Cream of fresh garden pea and smoked ham soup.

MAIN COURSES

• Pan Seared Breast of Chicken Wrapped in Bacon, Dauphinoise Potato, Buttered Green beans and Rosemary jus.
• Pan fried Irish Angus Fillet of beef, braised field mushrooms, caramelized shallot puree, buttered spinach and smoked garlic jus.
• Steamed fillet of prime Donegal salmon with a leek and saffron prawn sauce, finished with fennel oil
• Roasted loin of bacon glazed with honey and French mustard, served with braised Savoy cabbage and creamy parsley sauce.
• Traditional turkey and ham with a herb and onion stuffing, served with a thyme gravy.
• Slivers of Roast Beef served with a savoury gravy.
• Breast of honey and soy marinade Barbary duck, with white onion puree and orange and star anise jus.
•  Roast ed rack of lamb with garlic and rosemary, fondant potato, aubergine caviar, served with a thyme glaze.

Choice of vegetables: (choose two)
Buttered or creamed baton carrots. 
Buttered broccoli with toasted almonds.
Steamed fine French beans.
Carrot and parsnip puree with mixed herbs.
Cauliflower mornay topped with fresh chopped parsley.
Ratatouille
Brussel sprouts pan-fried with lardoons of bacon.
Honey and light mustard slow oven roasted root vegetables.

Choice of potatoes:(choose one)
Creamed potatoes with spring onions.
Buttered steamed new boiled potatoes.
Lyonnaise potatoes 

VEGETARIAN OPTIONS

• Pasta with a Ratatouille Sauce
• Aubergines filled with a Spiced Ragout
• Penne Pasta with a Wild Mushroom and Cream Sauce

DESSERTS

• Duo of strawberry and vanilla delice served with a raspberry anglaise.
• Passion fruit and orange cheesecake on a chocolate biscuit crumb base with a mango coulis.
• Chocolate and mango tart, topped with a chocolate mousse and raspberry coulis.
• Slow oven baked apple crumble with a vanilla anglaise, served with cream Chantilly.
• Lemon meringue pie with a black berry cream mousse.

*The Wedding Dinner Price is determined by your choice of main course.  

                           

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