A Taste of Our Food
Every meal I prepare begins with the finest ingredients, sourced locally where possible, with the delicious dishes you choose freshly home-made for your Wedding… or other Special Day!
Naturally, I’m open to your own suggestions, so if you would like something that’s not on any of the Menus you see here, I’ll be delighted to make that, just for you.
And you’re welcome to come to my home to meet, talk and taste the fine fare you can look forward to.
CANAPÉS
Dill Blinis with Smoked Salmon and Crème Fraîche
Prawn & Roule Filos
Fish and Chips in Mini Financial Times Cones (not suitable for Weddings)
Thai Fish Cakes with a Sweet Chilli Dip
Nori Rolls with Prawn and Avocado
Sushi Rice Pieces with Smoked Salmon or Shiitake Mushrooms
Filo Baskets with Marinated Asian Beef
Croûtes with Beef, Mustard and Tarragon or Caramelised Onion
Carpaccio of Beef Skewers with Crème Fraîche & Horseradish Dip
Black Pudding on Crostini or in Yorkshire Puddings with Caramelised Onion & Apple Compote
Cocktail Sausages in Mango Chutney and Crushed Peanuts
Cocktail Sausages with a Honey & Mustard Glaze
Mini Brioche Baskets with a Compote of Sherry Creamed Mushrooms
Mini Brioche Baskets with Chicken Caesar and Parmesan
Spinach Pancakes with Shredded Asian Duck
Asparagus, Parma Ham & Parmesan Wraps
Filo Baskets with Shredded Smoked Chicken, Basil Sour Cream and Sundried Tomato
Herb Grilled Chicken Skewers with Basil Aioli Dipping Sauce
Gruyère Shortbread with Smoked Chicken Paté
Gruyère Shortbread with Parma Ham or Prawns, and Lemon Cream Cheese
Mini Croque Monsieur with a Sweet Pickle Dip
Chicken Satay with a Peanut Dip
Yakatori Chicken Skewers
Vegetarian Spring Rolls with a Sweet Chilli Dip
Gazpacho in Shot Glasses
Mini Goat’s Cheese & Tomato Tartlets
Mini Tomato & Chorizo Tartlets
Mini Blue Cheese, Mascarpone & Red Onion Jam Tartlets
Crostini with Chèvre and Roasted Vegetables
Filo Baskets with Mascarpone, Olives, Sundried Tomato and Pesto
Deep Fried Tortilla with Guacamole, Salsa and Sour Cream
Tapenade Crostinis with Goat’s Cheese or Sundried Tomatoes
Crostini with Stilton and Honeyed Pecans
Crostini with Pea, Mint and Crème Fraîche with Fried Parma Crisps
Pea Blinis with Asparagus Tips, Crème Fraîche and Tarragon
Price guideline for six types (a minimum of 14 to 16 bites for each person):
€10 to €18 per head, depending on numbers and location.
Waitress prices vary depending on location.
Ignore these prices for Weddings, as Canapés will be included in the total food quote.
Plus V.A.T. @ 9%.
Sit Down Menu 1
Choose Four Canapés from the Barbecue/Buffet Menu
STARTERS
Choose one of the following
(plus a vegetarian option if required)
Home Made Gravadlax with a Dill & Mustard Mayonnaise
Salmon & Leek Terrine with a Semi Sundried Tomato Sauce
Traditional Caesar Salad with Cos Lettuce, Parmesan and Croutons in an Anchovy Dressing
Salad of Halloumi and Quinoa with Petit Pois and Spring Onions (V)
Nectarine, Mozzarella and Honey Roast Pecan Salad (V)
Wild Mushroom & Cream Soup with a Dash of Dry Sherry
Cream of Celeriac Soup
Roasted Sweet Red Pepper & Tomato Soup
All Served with Home Made Brown Bread
MAIN COURSE
Choose one of the following
(plus a vegetarian option if required)
Thai Marinated Salmon Fillets on a Bed on Egg Noodles, Stir Fry Vegetables and a Coriander & Crème Fraîche Dressing
Baked Salmon Fillet with Spicy Lentils, Oven Roasted Vine Tomatoes and Yoghurt & Mint Sauce
Marinated Pork Fillet in Soy, Honey and Rosemary on a Bed of Roasted Garlic Mash
Chicken Breasts Stuffed with Stilton and Wrapped in Bacon with a Creamy Wine Sauce
Chicken Breasts Stuffed with Feta, Olives and Sundried Tomatoes, Wrapped in Parma Ham
Duck Breasts with a Port & Balsamic Sauce
Vegetable Moussaka with a Ricotta Crust
Sweet Potato & Chickpea Tagine with Coriander
All Served with Bowls of Baby New Potatoes in Butter and Herbs and Seasonal Vegetables
PUDDINGS
Choose one of the following
Hazelnut Pavlova with Mixed Berries
Tart au Citron with Berry Compote
Rich Chocolate Tart with Dark Berries
Pear Frangipani Tarts with Vanilla Ice Cream
Apple Tart Tatin with Cream
Rich Chocolate Tart with Softly Whipped Cream
Poached Spiced Pears or Plums with Home Made Shortbread and Vanilla Ice Cream
TEA & COFFEE & CHOCOLATES
Followed by
Cheeseboard with Fruits and Biscuits
OR
Midnight Snack of Hot Bacon Rolls
SIT DOWN MENU 2
CANAPES
CHOOSE 6 CANAPES FROM THE PREVIOUS MENUS AS WELL AS BELOW
HOT
Prawn and roule filos
Chicken satay with a peanut dipping sauce
Yakatori chicken and spring onion skewers
Mini marscaponi, red onion and blue cheese tarts
Crostinis with warm black pudding, apple compote and red onion marmalade
Thai fish cakes with a sweet chilli dipping sauce
COLD
Gruyere shortbread with lemon cream cheese and parma ham OR prawns
Nori rolls with avocado and smoked salmon with wasabi, pickled ginger and soya
Nori rolls with vegetarian filling, wasabi, pickled ginger and soya
Crostinis with stilton and honey roasted pecans
Filo baskets with marscaponi, basil, olives, sun dried tomatoes and pesto
Rare carpaccio of beef skewers with horseradish and crème fraiche dip
STARTERS
Choose any of the starters from the previous menus or from below
Wild smoked salmon and avocado terrine with melba toast
Pheasant terrine with marmalade with apples raisins and shallots
Or spiced cranberry and orange marmalade.
Pork chicken and apricot terrine with a tomato chutney
Asparagus, parma and parmesan wraps on a bed on mixed leaves
Crab, coriander and crème fraiche tians with a tomato concasse
Nectarine, parma, buffalo mozzarella and mint salad with honey roast pecans
Homemade gravdlax with a dill and mustard mayonnaise
MAIN COURSES
Choose any of the main courses from the previous menus or from the following.
Fillet of Irish beef with red onion jam and home made béarnaise sauce
Rack of lamb with lamb jus and a redcurrant, red wine vinegar and mint sauce
Salmon fillets with pink grapefruit hollandaise on a bed of cous cous, asparagus and topped with parmesan and rocket
Vegetarian options on previous menus
PUDDINGS
Choose any of the puddings from the previous menus or from the following
Pick either one pudding, an either or choice or a trio of smaller portions per plate
Exotic brioche bread and butter pudding with a whiskey sauce
Individual sticky toffee puddings with a pecan sauce
Home made lemon merangue ice cream in bandy snap baskets
Chocolate truffle and rum torte with mixed berries
Tart au citron with a bruleed crust and vanilla ice cream
Mango sorbet in brandy snaps with a mango and chilli salad
A summer tart of marscaponi and fresh summer fruits
Rich chocolate and walnut brownies with homemade vanilla ice cream
Followed by tea, and coffee
A cheese board with 3 cheeses, mixed bread and biscuits, grapes and dried figs, this would be laid out by the bar area
Late evening food of hot bacon butties OR fish and chips the financial times cones
