A La Carte
Starters
*Please note certain dishes are only available in season*
Vegetable Starters
Sun Dried, Red & Yellow Cherry Tomato Salad with Buffalo Mozzarella and Baby Leaves drizzled with an Aged Balsamic Glaze
Butternut Squash & Fresh Sage Risotto with Toasted Butternut Seeds topped with Rocket Salad & Aged Parmesan Shavings
Conference Pear Lightly Poached in Red Wine topped with Irish Cashel Blue Cheese, Candied Walnuts, Wild Rocket Salad and Balsamic Dressing
Watermelon, Pomegranate & Rum Refresher
Meat Starters
Smoked Duck & Strawberry Salad with Baby Leaves & Posh Nosh Strawberry & Chilli Chutney
Velvety Chicken Liver Paté with Toasted Bruschetta and Orange & Port Syrup
Carpaccio of Beef Fillet with Wild Rocket, Sun Dried Tomatoes and Aged Parmesan Shavings
Poached Chicken with Radish, Watercress, Smoked Aubergine Cream & Pea Emulsion, topped with Fresh Pea Shoots
Chargrilled Chicken Panzanella
Chicken & Avocado Salad with Baby Gem Lettuce, Bacon Lardons and Caesar Dressing
Fish Starters
Warm Salad of Poached West Coast Salmon with Asparagus, Baby Leaves and a Saffrón & Dill Emulsion
Thai Fish Cakes with Coconut & Lemongrass Broth, Crunchy Vegetables & Purple Shiso
Chilli & Coriander Spiced Copeland Island Crab with Marinated Vegetables & a Lime Aioli
Smoked Haddock and Creamy Leek Tart, Mixed Leaves & Crispy Leeks
Portavogie Prawn Cocktail with Homemade Wheaten Bread
Tuna coated in Sesame Seeds, Pan Seared with a Vietnamese Glass Noodle Salad
Cajun Spiced Blackened Salmon with Baby Leaf Salad and a Mango & Pomegranate Salsa
Strangford Lough Mussels in a Creamy Garlic & White Wine Sauce
Potted Salmon with a Dill and Chive Potato Salad
Tapas Sharing Starter
Do you want something to get your guests talking? Why not offer your guests a Tapas Sharing Starter, to be served in the middle of each table for your guests to help themselves to. Served on rustic wooden boards, ceramic tiles and in kilner jars, this is sure to be the talking point of the meal! Please note our Tapas starters incur an additional supplement per head. Please speak to our Wedding Coordinator for more details. Due to space on your tables, it is best to choose 3 options.
Platter of Chorizo, Parma Ham & Buffalo Mozzarella
Locally Smoked Salmon/Gravadlax with Fresh Lemon Wedges & Capers
Vine Ripened Tomatoes
Basil Pesto, Balsamic Vinegar and Virgin Olive Oil
Crudités and Hummous
Served with;
Selection of Artisan Breads
Soups
Soups can either be served as a starter or alternatively, you may wish to serve in a Demi-tasse as a Soup Course
Spiced Butternut Squash, Lime and Chilli Soup with Coconut Cream and Fresh Coconut Shavings
Vine Ripened Tomato, Celery and Pink Lady Apple Soup topped with Apple Crisps
Curried Parsnip Soup with Crème Fraîche and Parsnip Crisps
Creamy Potato and Leek Soup with Mini Soda Bread Croutons
Pea, Pear and Watercress Soup topped with Pea Shoots
Winter Pea and Crispy Pancetta Soup served with Crème Fraîche and Mini Soda Bread Croutons
Broccoli and Cashel Blue Soup topped with Double Cream & Thyme
Cauliflower and Coconut Soup topped with Shaved Coconut & Grated Apple
Carrot and Ginger Soup topped with Cream and Mini Soda Bread Croutons
Pea and Lettuce Soup with Crème Fraiche and Chervil
French Onion Soup with Mini Gruyere Toasts
Main Courses
*Please note certain dishes are only available in season*
Meat Main Courses
5 Hour Slow Cooked Beef Provençale with Lemon & Parsley Crushed Potatoes
Prime Roasted Sirloin of Irish Beef on Colcannon with a Bushmills Cream
Grilled Fillet of Beef on Crushed Comber Potatoes, with a Sundried Tomato & Basil Butter and Rich Beef Jus
Roasted Prime Fillet of Irish Beef with Gratin Potato, Duck Egg Béarnaise, Watercress, Green Beans & Pancetta Bundles
Rack of Pork with a Caramelised Apple & Toffee Sauce, Fondant Potato and Crackling & Pistachio Crumble
Medallions of Pork with a Calvados Cream and Gratin Potatoes
Study of Lamb: Rack of Lamb, Bonbon of Lamb Shoulder and a Mini Shephard’s Pie, served with Gratin Potato and Minted Pea Puree
Poultry Main Courses
Roast Chicken Supreme stuffed with Mozzarella & Sun Dried Tomato, wrapped in Pancetta with Creamy Mash, Baby Pearl Onions & Bacon Lardons in a Rich Chicken Jus
Breast of Chicken topped with Bacon Lardons and Chestnuts, served with Roast Juices, Heritage Carrot Puree and Bubble & Squeak
Roast Supreme of Chicken with Creamy Mash, a Sundried Tomato & Parmesan Cream and Vine Ripened Tomatoes
Free Range Chicken Breast with a Smokey Pancetta & Leek Cream and Potato & Leek Croquette
Free Range Chicken Breast with Savoy Cabbage, Fried Pancetta, Baby Pearl Onions & Rich Madeira Jus with Gratin Potatoes and Seasonal Vegetables
Free Range Chicken Breast with Peppered Puy Lentils, Textures of Co. Down Parsnips and Chorizo Veloute
Roast Chicken Breast, Diced Celery, Crispy Salsify and a Mushroom Cream
Fillet of Chicken in Breadcrumbs pocketed with Armagh Apples and served with a Cumin & Pimento Cream
Supreme of Chicken in a Wild Mushroom, Chive & Shallot Cream
Roast County Antrim Turkey with Posh Nosh Famous Honey Baked Ham, Carrot & Vanilla Purée, Fondant Potato & Apple, Apricot & Hazelnut Stuffing
Pan Roasted Crispy Duck Breast with Candied Sweet Potato Mash, Shiso Cress & Posh Nosh Plum & Chilli Sauce
Grilled Duck Fillet with Sweet Potato Fondant, Red Pepper, Cucumber, Lime & Mango Salsa, Soy Sauce Glaze & Basil Cream
Fish Main Courses
Pan Roasted Fillet of Irish Salmon on a Pea Risotto with Sundried Tomato Pesto
Posh Fish & Chips: Pan Roasted Fillet of Hake with a Bouillabaisse Sauce, Broccoli Purée & Pont Neuf Potatoes
Poached Locally Caught Salmon on Samphire with Free Range Hollandaise Sauce, Pea Shoots and Sugar Snap Peas
Tournedos of Cod wrapped in pancetta with Garlic Purée, Spinach, Foie Gras & Red Wine Jus
Roast Atlantic Cod, Cucumber and Fennel Salad, Crisp Pancetta and Burnt Caper Butter
Roast Atlantic Cod, Chickpea and Chorizo
Oven Roasted Haddock on Lemon Crushed Potatoes with a Provençale Sauce
Baked Haddock with a Crispy Lemon Crumb Topping, Flaked Parmesan, Vine Roasted Tomatoes with Aged Balsamic Syrup
Smoked Haddock, Spinach and Potato Puree
Individual Luxury Fish Pie topped with Buttery Champ
Roasted Monkfish with a Black Olive Tapenade and Lemon Mash
Vegetarian Main Courses
Wild Mushroom and Pea Risotto drizzled with Truffle Oil
Roasted Peppers stuffed with Capers, Pinenuts and a White Wine Risotto
Cassoulet of Beans with Basil Scented Cous Cous
Provençale Vegetable Tart with Baby Leaf Salad and Posh Nosh Signature Dressing
Thai Vegetable Curry with Basmati Rice
Creamy Butternut Squash Risotto topped with Toasted Butternut Seeds
Mediterranean Vegetable Stack with Basil & Olive Tapenade and a Fresh Tomato Sauce
Baked Field Mushrooms with Leek, Lemon and Thyme Stuffing
Roasted and Stuffed Butternut Squash with Jewelled Cous Cous & Grilled Goats Cheese
Crispy Battered Mushrooms and Cauliflower Florets with a Pink Peppercorn Aioli
Chargrilled Asparagus with Romesco Sauce, Balsamic and Flat Breads
Roasted Butternut Squash with Ginger Tomatoes & Lime Yoghurt
Roasted Red Pepper & Caramelised Red Onion Tart with Crumbed Goat’s Cheese, Slow Roasted Tomatoes and Walnut Pesto
Desserts
*Please not certain dishes are only available in season*
Individual Sticky Toffee Pudding with Toffee Sauce & Caramelised Pecans
White Chocolate Cheesecake with Glastry Farm Berry Berry Blueberry Ice Cream
Pear, Apple & Blackberry Crumble with Glastry Farm Kilbeggan Whisky Ice Cream
Black Forest Brownie with a Cherry Compote & Lightly Whipped Cream
Rich Chocolate Orange Tart with Candied Orange Zest and Chantilly Cream
Fresh Cream Choux Pastry Profiteroles with a Rich Belgian Chocolate Sauce
Bounty Pot; Luxury Milk Chocolate topped with Coconut Ice Cream and Oreo Biscuits
Dark Chocolate Tart with a Raspberry Sorbet
Creamy Clandeboye Estate Yoghurt Pannacotta with Malibu Infused Pineapple
Rhubarb/Red Berry Mille Feuille
Lemon Curd Pavlova
Strawberry Tart with a Strawberry Coulis and Glastry Farm Vanilla Bean Ice Cream
Knickerbocker Glory with Poached Rhubarb and Ice Cream
Vacherin with Strawberries, Raspberries, Blueberries & Lightly Whipped Cream
For those of you who cannot decide on your favourite sweet, we can offer you a plated selection of three different desserts. Please choose from one of our trio options below. Please note a trio of desserts will incur an additional cost.
“Death by Chocolate”
Profiterole with Rich Belgian Chocolate Sauce and Candied Walnuts
White Chocolate Cheesecake
Black Forest Brownie topped with a Black Cherry Compote and Lightly Whipped Cream
“Light & Fruity”
Passionfruit Pannacotta
Mini Raspberry Pavlova drizzled with Lemon Curd
Mini Strawberry Shortcake
“Delightful Tarts”
Piquant Lemon Tart
Banoffee Tart
Rich Chocolate and Orange Tart
Lightly Whipped Cream
(Trading As Posh Nosh Ireland).
All rights reserved.