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    Full service Wedding Menu

    Canapé reception

    • Organic Kinvarra Smoked Salmon, crème fraiche, organic bronze fennel Blini
    • Insalata Caprese, Cherry Tomato, Basil, Buffalo Mozzarella, in a shot glass
    • Shrimp Cocktail served on individual canapé spoons
    • Organic Kinvarra smoked salmon and Creamed Leek Tart, Wild Chives
    • McGeoghs Black Pudding and Cahills Porter Cheese Tartlet, sweetened blackcurrant
    • Crostini of Brie and sun blushed Tomato
    • Duck liver Pate with Seville orange marmalade tostada
    • Carrot, honey and ginger soup cups
    • Prosciutto wrapped fig skewers
    • Pastrami and horseradish aioli on a mini blini
    • Square tatlet of bresaola and wild foraged garlic pesto
    • Lardo, pear, Bellingham blue cheese crostini
    • Blueball falls goats cheese, black olive tapenade in a mini tomato basket
    • Liscannor crab with bramley apple in a mini basil basket
    • Round tartlet of poached sweetened fig and cashel blue cheese
    • McGeoghs of Connemara air dried lamb, minted pea puree crostini
    • Wild mushroom and lemon balm tartlet
    • Shot glass of gazpacho, celery and cucumber salad
    • Parsnip and curry soup cup
    • Thai spiced pumpkin soup cup
    • Roasted sweet potato soup cup, fried onion crisp
    • Chicken and tarragon boucheé
    • Pulled teriyaki chicken, pickled cucumber crostini

     

    Starters

    Goats Cheese, Beetroot and Walnut Salad

    on a bed of seasonal leaves with an organic Irish honey Vinaigrette

     

    Smoked Salmon & Cream Cheese Roulade

    with Organic bronze Fennell, micro herb Salad

     

    Marinated Atlantic Salmon Gravlax

    Cured with Sea Salt, Citrus and Dill, Cucumber Noodle Salad, Wasabi Mustard Cream Foam

     

    Shrimp Cocktail with a difference

    Baby gem leaves, traditional sauce Marie Rose, garnished with a fresh Langoustine

     

    Gamekeepers Plate

    Duck liver pate served in mini Kilner jar with Port jelly, Game Terrine and dry aged Carpaccio of Beef, Horseradish cream

     

    Rilette of Duck

    Pickled apple compote and celeriac remoulade

     

    Confit Free Range Chicken Terrine

    Iberico Ham, Pickled Baby Leek, Caper and Parsley Petit Salad.

     

    Carpaccio of 28 Day Aged Angus Beef

    Pecorino Romano Shavings, Watercress Dressing Served with Crisp Crostini.

     

    Smoked Duck breast

    with candied Hazelnut, Coriander Aioli

     

    Terrine of smoked salmon and crabmeat

    with Basil Aioli and herb infused Oil

     

    Tartlet of forest mushroom, Shallotte and smoked Ardrahan cheese

    with peppered Rocket

     

    Oak sharing platter starters

    Unique to Green Olive, these rustic platters are designed to be shared among your guests. A great talking point for your big day. We will design one with you which will be served uniquely for your event.

    McGeoghs of Connemara air dried lamb

    Serrano ham

    Prosciutto

    Chorizo

    Coriander scented hummous

    Green olive tepinade

    Semi sun dried Tomatoes

    Marinated kalamata olives

    Cashel blue cheese

    Smoked Ardrahan Cheese

    Garlic and herb Carrigaline

    Cooleeny Camembert

    Cahills Porter Cheese

    Organic Kinvarra smoked salmon

    Fresh Figs

    Fresh grapes

    Pan seared Halloumi

    Fresh Langoustines

    Mussels with slasa verdé

    Lemon peppered mackeral

    Flatbreads

    Roasted mediterranean vegetables

    Artisan crackers

    Quince paste

    Elderflower and gooseberry compote

    Wild foraged garlic pesto

    Rustic French sourdough

     

    Soups

    Roasted Courgette and Fennel

    Wild Mushroom & Dill with White Truffle Oil

    Roasted Butternut Squash, Sweet Potato and Rosemary, Chive Crème Fraiche

    Cream of Potato and Sweet Onion, Fried Onion Crisps

    Slow Roasted Plum Tomato and Red Pepper, Sweet Basil Oil

    Wild Native Mussel and Clam Chowder

    French Onion Soup, Parmesan Rarebit.

    Cumin Spiced Roasted Vegetable Soup with a Coriander Crème Fraiche

    Veloute of Roast Celeriac & Sweet Garlic with Crispy Bacon.

    Green Pea and Ham Hock Soup, Fresh Herbs & Toasted Croutes.

    Roast Carrot and Wild Tarragon with Parsnip Crisps.

    Asian Style Prawn and Chilli Glass Noodle Broth, Crispy Shredded Wonton

     

    Sorbet

    Lime and ginger

    Earl Grey Tea and Lemon

    Champagne

    Passionfruit and Mango

    Wild blackberry

    Blood orange

     

    Main Course

    Poached Paupiettes of Lemon Sole

    With a crabmeat Mousseline, sancerre cream reduction

     

    Pan Seared Fillet of Atlantic Salmon

    Sweet Potato stew, smoked Oil, Garlic foam

     

    Grilled Fillet of Fresh Cod, wrapped in Serrano Ham

    Warm Salad of Ratte Potatoes Flavoured with Baby Capers,

     

    Pan Seared Fillet of Sea Bass           

    with wild broccoli, asparagus tips, roasted plum cherry Tomatoes & wild foraged garlic Pesto

     

    Fillet of Irish Angus Beef

    with Red Wine Jus, Potato and Chive Pureé

     

    Rack of Adrahan Lamb,

    Aubergine Caviar, Peppermint Jelly with Lamb Jús

     

    Baked Lamb Cutlet

    wrapped in Serrano Ham with caramelised button onions & thyme, Red wine & Port Jús

     

    Oven baked Fillet of Turbot,

    Pea Pureé, Crispy belly bacon, Sakura Leaves

     

    Grilled Fillet of Sea Bass,

    Fennell Salad, Caper butter, oven roasted Tomato

     

    Fillet of Irish Hereford Beef

    with braised Oxtail and red wine Jús

     

    Rack of Ardrahan Lamb,

    Potato Pavé, smoked Garlic and organic Thyme Jús

     

    Pan fried Guniea fowl

    with baby asparagus wrapped in smoked belly bacon, on a bed of sautéed spinach and forest mushrooms, red wine jus

     

    Corn fed Chicken breast Ballantine

    wrapped in Pancetta with a morel Mushroom panna cotta drizzled in white truffle oil

     

    Pan fried Chicken breast

    with sweet potato puree and roasted figs, basil puree and toasted water chesnuts

     

    Free range Chicken breast

    with white Truffle and roasted parsnip puree, Potato and beetroot Pavé

     

     

    Desserts

    Classic Italian Tiramisu, Flavoured with Vanilla Mascarpone, served with a Raspberry Sorbet.

     

    Selection of Irish Farmhouse Cheeses with Crackers, Chutneys and Quince Jelly.

    Seasonal Eton Mess with Shortbread biscuit

     

    Chocolate & Hazelnut Brownie, Hazelnut praline espresso ice-cream

     

    Classic Tart Citron, Quenelle of Vanilla Cream

     

    Tasting Plate, choose three….

     

    Crème Bruleé

    Chocolate Marquise

    Lemon tart

    Chocolate and Rum Spoons, smoked sea Salt

    Vanilla and Lavender Ice Cream

    Farmhouse brown Bread Ice Cream

    Fruit salad and Vodka shot

    Champagne Jelly with raspberry Foam

    Classic Roux brother’s strawberry Shortbread

    Shot glass of Chocolate and blue Cheese Ganache

     

    Freshly brewed Tea/Coffee

     

    Evening Finger Food Options

    • Malaysian chicken skewers with authentic satay sauce
    • Mini quiches with balsamic reduced red onion marmalade, French goats cheese and organic peppermint
    • Mini slider burgers on a Waterford blaá with homemade tomato chutney
    • Bamboo cone of beer battered Cod and fresh cut chips, tartar sauce
    • Pulled shoulder of pork, spiced bramley apple chutney in a Waterford Blaa
    • Sticky glazed baby back ribs drizzled with creole sauce
    • Tandoori spiced chicken wings with cashel blue cheese dip
    • Falafel with tzatziki
    • Mini venison sausages in soft rolls with piquant fresh tomato relish

     

     

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    Hot Buffet Wedding Menu

    Canapés

    • Organic Kinvarra Smoked Salmon, crème fraiche, organic bronze fennel Blini
    • Insalata Caprese, Cherry Tomato, Basil, Buffalo Mozzarella, in a shot glass
    • Shrimp Cocktail served on individual canapé spoons
    • Organic Kinvarra smoked salmon and Creamed Leek Tart, Wild Chives
    • McGeoghs Black Pudding and Cahills Porter Cheese Tartlet, sweetened blackcurrant
    • Crostini of Brie and sun blushed Tomato
    • Duck liver Pate with Seville orange marmalade tostada
    • Carrot, honey and ginger soup cups
    • Prosciutto wrapped fig skewers
    • Pastrami and horseradish aioli on a mini blini
    • Lardo, pear, Bellingham blue cheese crostini
    • Blueball falls goats cheese, black olive tapenade in a mini tomato basket
    • Liscannor crab with bramley apple in a mini basil basket
    • Round tartlet of poached sweetened fig and cashel blue cheese
    • McGeoghs of Connemara air dried lamb, minted pea puree crostini
    • Wild mushroom and lemon balm tartlet
    • Shot glass of gazpacho, celery and cucumber salad
    • Parsnip and curry soup cup
    • Thai spiced pumpkin soup cup
    • Roasted sweet potato soup cup, fried onion crisp
    • Chicken and tarragon boucheé
    • Pulled teriyaki chicken, pickled cucumber crostini

     

     

    Starter (Please choose one for your menu)

    • Goats Cheese, Beetroot Carpaccio and Walnut Salad, seasonal leaves with an organic Irish honey Vinaigrette

     

    • Marinated Atlantic Salmon Gravlax
    • Cured with Sea Salt, Citrus and Dill, Cucumber Noodle Salad, Wasabi Mustard Foam
    • Kilner jar of Duck liver Pate, blackcurrant jelly, crostini, organic micro leaves

     

    • Handmade oak sharing platter: Wild foraged garlic pesto, marintated kalamata olives, coriander scented hummous, selection of Irish farmhouse cheeses, McGeoghs of Connemara air dried lamb

     

    Starters served with French sourdough

     

     

    Main Course (Please choose 3 hot dishes)

    • Moroccan Lamb Casserole with apricot and coriander infused cous cous
    • Slow braised Beef Bourgiononne
    • Chorizo, puy Lentil and root vegetable casserole with star anise
    • Pigs on the green Free range Pork belly, damson cider, black bean stew
    • Ardrahan beef and “Galway Hooker” ale casserole with chunky root vegetables
    • Fillet of Atlantic Salmon, creamed Leeks, sweet Potato
    • Free range pork belly with winter vegetables, elder flower wine
    • Fillet of Atlantic Salmon, creamed Leeks, sweet Potato
    • Prime dry aged rib eye of Ardrahan Beef, Merlot and thyme jús
    • Roasted leg of Ardrahan Lamb, Rosemary jus
    • Roasted supreme of Chicken, apricot and organic sage stuffing, herb gravy
    • Fisherman’s Pie: Filletof cod, salmon, natural smoked haddock, peas, boiled eggs, leeks, topped with chive creamed mash potato
    • Red thai chunky veggie curry with chickpeas and mixed beans
    • Veggie masaman curry with root vegetables and black beans
    • Oriental vegetable stir fry with noodles
    • Moroccan vegetable Tagine
    • Chunky locally grown root vegetables  with green olives, couscous & harissa
    • Salted cod, chorizo & saffron potato Stew

     

    • Gratin dauphinois
    • Roasted baby potatoes with rosemary and garlic
    • Basmati rice

    The above will be served with a selection of the following salads

     

    • Organic green Salad with Raspberry and organic Mint dressing
    • Taboulleh; Bulgar wheat, fresh peppermint, fresh coriander, citrus juice, garlic, chilli
    • Roasted tandoori Chickpea salad
    • Roasted beetroot salad with orange pepper crème fraiche
    • Semi sun dried Tomato, kalamata olive, cucumber, feta cheese, red onion Salad

     

    Desserts

    • Eton Mess with seasonal fruits
    • Classic Tart Citron, torched sugar crust
    • Chocolate and hazelnut Brownie, homemade vanilla Ice Cream
    • Individual Tiramisu’s

    Freshly brewed Tea/ Coffee

    Evening Finger Food Options

    • Malaysian chicken skewers with authentic satay sauce
    • Mini quiches with balsamic reduced red onion marmalade, French goats cheese and organic peppermint
    • Mini slider burgers on a Waterford blaá       with homemade tomato chutney(chickpea option also served)
    • Slow braised shoulder of pork in a Waterford Blaa with spiced apple chutney
    • Sticky glazed baby back ribs drizzled with creole sauce
    • Tandoori spiced chicken wings with cashel blue cheese dip
    • Falafel with tzatziki

     

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    Pig spit wedding menu

    Canapé reception

    • Insalata Caprese, Cherry Tomato, organic Basil, Buffalo Mozzarella served in a shot glass
    • Organic Kinvarra oak smoked salmon in a mini spinach cone, citrus syrup
    • Friendly farmer chicken and tarragon bouchee
    • Carrot, honey and ginger soup cups

    Starter (Please choose 1 for your menu)

    • Rustic sharing platter of piquant kalamata olives, coriander scented hummous, McGeoghs of Connemara air dried Lamb, Serrano Ham, Chorizo, Green Olive tepinade, Irish artisan Cheese selection. Served on a long raised wooden platter with rustic artisan French bread
    • Goats Cheese, Beetroot Carpaccio and Walnut Salad,

    seasonal leaves with an organic Irish honey Vinaigrette

     

    • Marinated Atlantic Salmon Gravlax

    Cured with Sea Salt, Citrus and Dill, Cucumber Noodle Salad, Wasabi Mustard Cream Foam

    • Kilner jar of Duck liver Pate, blackcurrant jelly, crostini, organic micro leaves

    Main Course

    • Free range “Cove Farm” whole Pig cooked for 12 hours on a spit, served in a Waterford Blaa with organic sage stuffing, spiced Bramley apple chutney with apricots
    • Oven roasted baby Potatoes with fresh rosemary, smoked garlic
    • Gratin dauphinois

     

     

    (Please choose 5 Salads from the list below)

    • Organic green Salad with Raspberry and organic Mint dressing
    • Roasted beetroot in balsamic & honey
    • Pickled & sweet cherry tomatoes
    • Red cabbage slaw with crème fraiche
    • Taboulleh; Bulgar wheat, fresh peppermint, fresh coriander, citrus juice, garlic, chilli
    • Roasted tandoori Chickpea salad
    • Roasted beetroot salad with orange pepper crème fraiche
    • Semi sun dried Tomato, kalamata olive, cucumber, feta cheese, red onion Salad
    • Horseradish Aioli

     

     

    Desserts

    (Please choose 3 mini desserts to be served on a slate)

     

    • Seasonal Eton Mess, lavender butter biscuit served in a kilner jar
    • Chocolate & Hazelnut Brownie, Hazelnut praline espresso ice-cream
    • Fruit salad and Vodka shot
    • Champagne Jelly with raspberry Foam
    • Classic Roux brother’s strawberry Shortbread
    • Shot glass of Chocolate and blue Cheese Ganache
    • Marco’s Lemon tart
    • Chocolate and Rum Spoons, smoked sea Salt
    • Shot glass of Limoncello jelly
    • Dark chocolate and Cashel blue cheese truffle
    • Classic Eton Mess in a mini kilner jar, Marco’s Lemon tart, Chocolate and Cashel blue Cheese Truffle served on a slate (This is our recommended trio)

    Freshly brewed Tea/ Coffee

     

     

    Midnight Snack ( Please choose 2 option’s)

    • Skewers of succulent chicken with authentic Malaysian Satay sauce
    • Mini Ardrahan Angus beef burgers served in a mini Waterford Blaa with tomato and red onion relish
    • Mini bacon butty’s
    • Spicy chickpea mini burger with mango infused tatziki
    • Vegetarian skewer with sesame ginger tofu, pickled Cauliflower, Kholrabi
    • Barbeque glazed baby back ribs
    • Mini quiches with chilli glazed gammon, blue cheese, organic oregano
    • Zesty skewers of gremolata chicken

     

     

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    Canapé Menu

    • Organic Kinvarra Smoked Salmon, crème fraiche, organic bronze fennel Blini €1.95
    • Insalata Caprese, Cherry Tomato, Basil, Buffalo Mozzarella, in a shot glass €1.85
    • Shrimp Cocktail served on individual canapé spoons €1.85
    • McGeoghs Black Pudding and Cahills Porter Cheese Tartlet with blackcurrant €1.95
    • Crostini of Brie and sun blushed Tomato €1.75
    • Duck liver Pate with Seville orange marmalade tostada €1.70
    • Prosciutto wrapped fig skewers €2.25
    • Pastrami and horseradish aioli on a mini blini                         €2.10
    • Lardo, pear, Bellingham blue cheese crostini €1.75
    • Chicken and tarragon boucheé €1.80
    • Pulled teriyaki chicken, pickled cucumber crostini €1.80
    • Liscannor crab with bramley apple in a mini basil basket €2.50
    • Round tartlet of poached sweetened fig and cashel blue cheese €1.95
    • McGeoghs of Connemara air dried lamb, minted pea puree crostini €1.85
    • Shot glass of gazpacho, celery and cucumber salad €1.70
    • Parsnip and curry soup cup €1.80
    • Thai spiced pumpkin soup cup €1.80
    • Roasted sweet potato soup cup, fried onion crisp €1.80
    • Carrot, honey and ginger soup cups €1.80
    • Dark chocolate ganache with smoked sea salt on a canapé spoon €1.70
    • Mini cones of raspberry and passionfruit mousse €1.80
    • Classic tart citron €1.75
    • Chocolate and mandarin triangular tartlet €1.95

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    Finger Food Menu

    • Skewers of succulent chicken with authentic Malaysian Satay sauce
    • Mini Ardrahan Angus beef burgers served in a mini Waterford Blaa with tomato and red onion relish
    • Mini bacon butty’s
    • Spicy chickpea mini burger with mango infused tatziki
    • Vegetarian skewer with sesame ginger tofu, pickled Cauliflower, Kholrabi
    • Barbeque glazed baby back ribs
    • Mini quiches with chilli glazed gammon, blue cheese, organic oregano
    • Zesty skewers of gremolata chicken
    • Mini venison sausages in a soft floury roll with spiced onion relish
    • Pulled shoulder of Pork, spiced apple chutney in a Waterford Blaa
    • Sticky glazed baby back ribs drizzled with creole sauce
    • Tandoori spiced chicken wings with cashel blue cheese dip

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    Hot Buffet Menu

    Malaysian Chicken Curry – €9.95

    Tender strips of succulent chicken breast slowly cooked in authentic Malay spices and coconut milk

    Moroccan Lamb Casserole – €10.95

    Tender chunks of Irish lamb slow braised in Moroccan spices with apricot and coriander infused cous cous

    Chorizo, puy Lentil Casserole – €9.95

    Spicy Spanish Chorizo, cooked with Puy lentils and local root vegetables, infused with star anise

    Free range Pork belly – €10.95

    Crispy free range pork slow braised in Damson cider with chunky local root vegetables

    Ardrahan beef and “Galway Hooker” ale Casserole – €10.95

    Succulent chunks of Ardrahan prime beef, braised in our  most local blonde ale, with chunky root vegetables and organic herbs

    Citrus glazed Poussin’s – €12.95

    Half roast mini chickens with a honey lemon glaze on a bed of Mediterranean vegetables

    Fillet of organic Clare Island Salmon – €12.95

    Resting on a bed creamed seasonal greens

    Fisherman’s Pie – €11.95

    Filletof cod, salmon, natural smoked haddock, leeks, tarragon and cream topped with creamed  potato

    Moroccan vegetable Tagine – €9.95

    Chunky locally grown root vegetables  with green olives, couscous & harissa

    Salted cod, chorizo & saffron potato Stew – €12.95

    Pan seared fillet of Cod with spicy chorizo, potato and saffron scented stew

    Roasted loin of Pork  – €9.95

    Marinated in smoked paprika, garlic and fennel seeds, with spiced apple chutney

    Pumpkin & preserved lemon Tagine – €9.95

    Roasted pumpkin and whole lemon in Moroccan spices with dried dates and smoked almonds

    Thai green Chicken Curry – €9.95

    Strips of chicken cooked in coconut milk infused with fragrant thai green spices, lemongrass, fresh chilli, lime and ginger

    Beef and Guinness Casserole – €10.95

    Prime chunks of Irish Beef cooked in a Guinness broth with traditional root Vegetables

    Beef Stroganoff – €10.95

    Prime Irish Beef slow cooked with Cream, Mushrooms, Gherkins and Paprika.  A decadent Beef Dish.

    Beef Bourginonne – €10.95

    Braised chunks of Irish beef slow cooked in a red wine gravy with smoked belly bacon, silver skin onions, root vegetables and baby potatoes.

    Side Dishes

    All hot Buffet dishes include a side order of your choice.

    • Basmati Rice
    • Jacket Potatoes
    • Creamy Garlic potatoes

  • Cold Buffet Menu

    ·       Twice cooked Chilli glazed Gammon, wholegrain French mustard

    ·       Roast Turkey Breast, Cranberry  marmalade

    ·       Lemon pepper marinated Chicken Breast, sweet chilli, lime dressing

    ·       Organic Kinvarra smoked Salmon & Cream Cheese Roulade, dill dressing

    ·       Fresh locally caught seafood selection of the day, baby caper and wild garlic tartar

    ·       Organic Clare Island Gravlax with Whiskey and Dill Dressing

    ·       Vegetarian Nut Roast with spicy home made Tomato Chutney

    All cold buffets are served with a selection of home baked bread…

    Prices are based on number of guests, please call us for a quote on……

  • Salad menu

    ·       Kohlrabi papardelle pasta salad with Seville orange dressing and pomegranate seeds

    ·       Minted pea and kale salad with chive oil and freshly ground black pepper

    ·       Cucumber salad with pickled ginger and dillisk

    ·       Smoked buffalo mozzarella salad with roasted red peppers, rocket, balsamic dressing

    ·       Indian Potato salad with turmeric and yellow mustard seeds

    ·       Celeriac and fennel salad with apple cider crème fraiche

    ·       Whole wheat pasta Salad with wild foraged garlic pesto and almonds

    ·       Raw power fruit and vegetable salad with spiced yoghurt dressing

    ·       Big greek salad with feta cheese, kalamata olives, cucumber, fresh mint, red onion

    ·       Cesear salad with butter head lettuce, sourdough croutons, shaved parmesan, roll mops, boiled eggs and Caesar dressing

    ·       Puy lentil salad with red onion, feta cheese and green olives

    ·       Red salad with Beetroot, red onion, red cabbage, red pepper, redcurrant dressing

    ·       Organic green Salad with Raspberry and organic Mint dressing

    ·       Taboulleh;  Bulgar wheat, fresh peppermint, fresh coriander, citrus juice, garlic, chilli

    ·       Roasted tandoori Chickpea salad

    ·       Basmati rice Salad with pickled mushrooms, flat leaf parsley and coriander

    ·       Spiced quinoa salad with raw vegetables, chia seed dressing

    ·       White Cabbage, courgette and carrot coleslaw with sour cream and lemon pepper

    ·       Baby Potato salad, spring onion, wholegrain mustard

    ·       Panzanella , traditional Tuscan salad of slow roasted vegetables with rustic crutons, dressed in pesto

    ·       Thai Noodle salad with fresh coriander and spring onion, dressed with pickled ginger chilli and fresh lime juice

    ·       Moroccan Cous Cous salad with raisins, celery and piquante dressing

    Salads from €25.95 – €35.95 per bowl ( Serves 20 guests )

  • Green Olive BBQ Menu

    ·       Scallops in prosciutto

    ·       Clare Island organic Salmon fillet en paupiette

    ·       Chilli Tiger prawn skewers

    ·       Butterflied leg of lamb with anchovy, rosemary, chilli & garlic

    ·       Apple wood smoked slow cooked belly of pork

    ·       Ardrahan beef quarter pounders, Dubliner cheese, tomato relish, Floury bap

    ·       Rosemary infused Loughnanes  jumbo sausages

    ·       Sticky baby back Pork ribs with Creole Glaze

    ·       Butter basted Corn on the Cob

    ·       Chickpea and Chilli homemade Veggie Burger with piquant Mango Salsa

    ·       Prime Ardrahan 8oz Sirloin steak

    ·       Jerk Chicken Breasts

    ·       Lamb Sausages

    ·       Toulouse sausages

    ·       Pig on a spit, min order 50 people

    Price’s are based on guest numbers, please call us for a quotation on 086 81814564

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    Desserts menu

    ·       Dark Chocolate, Cardamon and hazelnut brownie                                                     €32.95

    ·       Blueberry and peach Cheesecake                                                                                  €29.95

    ·       Strawberry, and vanilla pod marscapone Tart                                                             €29.95

    ·       Classic Tart Citron, torched sugar crust                                                                            €32.95

    ·       Seasonal fruit meringue Roulade                                                                                      €30.95

    ·       Classic Tiramisu                                                                                                                     €29.95

    ·       Seasonal fruit skewers drizzled with chocolate sauce                                                   € 2.00