PRIVATE FUNCTION MENUS
(Funeral, Christenings & Celebrations)
€
35.00
for 4 Courses
Choose 1 Starter, 2 Main Courses and 1 Dessert, served with Freshly Brewed Tea or Coffee
Baked Confit of Silverhill Duck
STARTERS (Choose one)
Lentil vinaigrette and Beetroot, Smoked Almonds
Smoked Bacon, Spinach and Sundried Tomato Tartlet
Mixed leaves & Basil dressing
Slow Roasted Chicken Caesar Salad
Garlic croutons and Baby Gem leaves
Cream of Vegetable Soup or Soup of your choice
Warm confit of Silverhill duck
Noodle Salad, Plum Sauce
Savoury Vol Au Vent filled with creamy Mushroom & Chicken filling
Fresh chives snippets and White wine
Parisienne of Galia, compressed water and Honeydew
Raspberry & champagne gel, Passionfruit Sorbet
MAIN COURSES
Roast Stuffed Turkey & Sugar Baked Ham Cranberry sauce
Honey Roast Silverhill Half Duck
Orange, Caraway and Grand Mariner jus
Oven Baked Fillet of Salmon
Lemon and Tarragon Cream Sauce
Pan Fried Sea Bass
Tomato & Chive Beurre Blanc Sauce (€2.00 supplement)
(Choose two)
Oven Baked Fillet of Chicken
Apricot and Pine Nut Stuffing, Puff Pastry Jacket, Red Wine and Shallot jus
Slow Roast Irish Beef served with Horseradish Sauce and Port & Red Wine Jus, Yorkshire pudding (€5 supplement)
Panfried Supreme of Chicken
Wild Mushroom , Garlic and White Wine Cream Veloute
Pan Fried 10oz Sirloin Steak
Brandy Peppercorn Sauce (€12 supplement)
All above served with Honey Roast Vegetables, Roast and Creamed Potatoes
DESSERTS (Choose one)
Baileys & Malteser Cheesecake
Chocolate Brownie, Milk Chocolate Sauce, Fresh Cream Apple Pie, Fresh Cream and Sweet Custard
Raspberry & White Chocolate Roulade served with a Fruit Coulis
Fresh Fruit Pavlova, Berry Compote
Baked Alaska with Hot Raspberry & Black Cherry Sauce
Sticky Toffee Pudding, Caramel Sauce
Served with freshly brewed Tea & Coffee
If you would like a choice menu then please add an additional
Any additional Starter €2.00
2nd Main Course chosen – complimentary – excluding supplement
Any additional main course €2.00 plus any supplements
Any additional dessert chosen € 2.00
Should you wish to have an item that is not on our list please let us know we would be happy to offer alternatives for you
SAMPLE MENU A: € 35.00
Cream of Vegetable Soup ***
Roast Stuffed Turkey & Sugar Baked Ham Cranberry sauce or
Oven Baked Fillet of Chicken Apricot and Pine Nut Stuffing, Puff Pastry Jacket, Red Wine and Shallot jus
Chocolate Brownie, Milk Chocolate Sauce, Fresh Cream
Freshly brewed Tea & Coffee
SAMPLE MENU C: €40 .00
Slow Roasted Chicken Caesar Salad Garlic croutons and Baby Gem leaves ***
Roast Stuffed Turkey & Sugar Baked Ham Cranberry sauce or
Slow Roast Irish Beef served with Horseradish Sauce and Port & Red Wine Jus, Yorkshire pudding (€5 supplement)
Baked Alaska with Hot Raspberry & Black Cherry Sauce
Freshly brewed Tea or Coffee
SAMPLE MENU B: € 37
Warm confit of Silverhill duck Noodle Salad, Plum Sauce
Pan Fried Sea Bass Tomato & Chive Beurre Blanc Sauce (€2.00 supplement) or
Panfried Supreme of Chicken Wild Mushroom , Garlic and White Wine Cream Veloute ***
Sticky Toffee Pudding, Caramel Sauce
Freshly brewed Tea or Coffee
SAMPLE MENU D: € 47.00
Smoked Bacon, Spinach and Sundried Tomato Tartlet
Mixed leaves & Basil dressing
Pan Fried 10oz Sirloin Steak Brandy Peppercorn Sauce (€12 supplement) or
Honey Roast Silverhill Half Duck Orange, Caraway and Grand Mariner jus
Baileys & Malteser Cheesecake
Freshly brewed Tea or Coffee
** Certain Restrictions may apply to functions with numbers greater than 400
We are delighted to offer free room hire to parties with a spend of €400 + (this does not include drinks or wine purchases).
Parties with a spend of less than €400, are subject to a room hire charge of €100.
Our Bistro Restaurant has complimentary room hire (not private room)
Bar facilities – A minimum spend of €400.00 is required should you require the bar to be open for your event. A charge of €100.00 will be added to the final bill if you spend is less than required.
(Only applicable to Function Suites with a Bar in the room)
Thank you.
VAT is include in price @ 13.5% this is subject to change