all prices listed are ex vat 9%
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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
- Insalata Caprese, Cherry Tomato, Basil, Buffalo Mozzarella, in a shot glass
- Shrimp Cocktail served on individual canapé spoons
- McGeoghs Black Pudding and Cahills Porter Cheese Tartlet with blackcurrant
- Crostini of Brie and sun blushed Tomato
- Duck liver Pate with Seville orange marmalade tostada
- Prosciutto wrapped fig skewers
- Pastrami and horseradish aioli on a mini blini
- Lardo, pear, Bellingham blue cheese crostini
- Chicken and tarragon boucheé
- Pulled teriyaki chicken, pickled cucumber crostini
- 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
- 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
- Carrot, honey and ginger soup cups
- Dark chocolate ganache with smoked sea salt on a canapé spoon
- Mini cones of raspberry and passionfruit mousse
- Classic tart citron
- Chocolate and mandarin triangular tartlet
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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
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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……
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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 )
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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