Glin
Castle Wedding Menu |
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Canapes |
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Smoked
Irish Salmon on Brown Bread |
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Thinly
Sliced Parma Ham Shavings with Gallia Melon |
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Glazed
Marinated Barbeque Chicken Wings |
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Mini Irish Beef Pate with Avocado Cream Topping |
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Wild Irish Venison Sausage Wrapped in Puff Pastry |
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Orange
Scented Duck Liver Pate with Melba Toast |
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Crisp
Fried Batter Tiger Prawn Tempura |
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Fresh Oysters with a Citrus Vinaigrette |
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Mini
Goat’s Cheese and Olive Bruchetta |
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Starters |
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Honey
Glazed Confit of Duck Leg with Sweet Potato Champ and Port Wine
Sauce |
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Trio
of Fantail of Melon with a Duo of Fresh Fruit Coulis |
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Smoked
Chicken Terrine, Wrapped with Irish Smoked Bacon, Crisp Leaves
& Cumberland Drizzle |
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Warm
French Onion Tart with Crisp Leaves and Honey Lemon Vinaigrette |
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Irish
Colcannon Soup with Crème Fraiche and Pesto Croutons |
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Beef
Consommé with Wild Forest Mushrooms and Crispy Panzerotti
Pasta |
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Warm
Fresh Mixed Seafood Pie with Mixed Leaves and a Light Vinaigrette |
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Pan
Seared King Scallops with Vanilla Beurre Blanc |
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Marinated
Grilled Chicken Kebabs with Mixed Leaves and Balsamic Glaze |
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Sautéed
Tiger Prawns with Honey, Shallots, Chilli and Fresh Coriander |
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Main
Courses |
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Grilled
Irish Fillet Steak with Rosti Potatoes on a Rich Burgundy Jus |
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Baked
Fillet of Salmon with Lemon Cous-Cous and Nicoise Sauce |
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Roasted
Fillet of Red Mullet with a Garden Herb Crust and a Light Lemon
Vinaigrette Drizzle |
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Pan
Fried Rack of Spring Lamb with Braised Red Cabbage and a Spearmint
Sauce |
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Pan
Roasted Cornfed Chicken Supreme, Marinated with Rosemary and Lemon,
Served with Creamy Polenta and a Sundried Tomato Aioli |
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Slow Braised Wild Venison Fillet with Caponata and a Black Pepper Béarnaise |
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Pan
Fried Barbary Duck Breast on a Bed of Caramelised Apples and Brandy
Orange Jus |
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Steamed
Fillet of Seabass with Fresh Irish Mussels and a Chardonnay Cream
Sauce |
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Roasted
Whole Black Dover Sole with Colcannon and a Burnt Herb Butter |
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Pan
Fried Wild Guinea Fowl Supreme Wrapped in Bacon, with Saffron
Risotto and Garlic Butter |
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Main
Courses, Vegetarian Options |
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Mixed
Vegetable Strudel with a Wild Mushroom Sauce |
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Vine
Ripened Tomato Risotto with Fine Beans, Asparagus and Button Mushrooms |
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Vegetable
Millefeuille with Tomato Fondue |
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Desserts |
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Pan
Roasted Caramelised Pear Cake with Brown Bread Ice-cream |
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Pannacotta
with Fresh Strawberries |
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Hot
Black Forest Gateaux with Redcurrant Ice-cream |
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Warm Chocolate Tart with Vanilla Ice-cream |
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Profiteroles
with Chantilly Cream and a Rich Chocolate Sauce |
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Traditional Crème Brulee with Home-made Cookies and Mixed
Berries |
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Strawberry
Chocolate Meringue Roulade with Softly Whipped Chantilly Cream |
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Pink Champagne Fruit Salad with Mascarpone Cream and Topped with
Crunchy Meringue |
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