FESTIVE BANQUET
FESTIVE BANQUET For Bookings of 30- 200 Guests
STARTERS Soup of the day - served with Bread Roll Slow Cooked Ham Hock and Chicken Terrine - Onion Relish, Sourdough Croutes Ardsallagh Goat Cheese - Iona Farm Baby Beetroot, Sourdough Croutes, Caramelised Pecan Nut, Red Vein Sorrel (V) MAINS Turkey Roulade - stuffed with Apricot and Thyme, roasted Fondant Potatoes, Brussels Sprouts, Turkey Gravy, Cranberry Sauce Slow braised Beef Feather Blade - Chive Mashed Potatoes, Heritage Rainbow Carrots, Pearl Onion Jus Wild Mushroom and Baby Spinach Wellington - charred Tenderstem Broccoli, Mushroom Ketchup, Salsa Verde (V) Pan seared Kellybeg Salmon - Chive Mashed Potatoes, charred Tenderstem Broccoli, Burre Blanc
DESSERTS Assiette of Chocolate Treats
Tea & Coffee
KEY: (V) vegetarian, (PB) plant based/vegan All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team.
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