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A La Carte

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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

 

Unit 15, 16 Balloo Avenue, Bangor, BT19 7QT
info@poshnoshireland.com
028 9145 9090
028 9146 6141
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