Conference Banqueting Menus

To design a menu for your group, please select:

- one starter
- one main course
- one dessert

(If there are any vegetarians amongst your group, please select one alternative vegetarian dish)

If any of your delegates have any special dietary requirements, please let us know in advance. Your banquet can be accompanied by Champagne and Canapés on arrival - please ask for further details.

A full bar will be available, with drinks served to your table

Starters

- Trio of smoked fish with Dublin bay prawns
- Salmon and asparagus salad with a saffron mayonnaise
- Smoked chicken, grape and walnut salad
- Carpaccio of Scottish beef with truffle scented mushrooms, chive oil and
- parmesan crisps
- A thin tart of tomato and fennel topped with mozzarella cheese, dressed
- with a black olive and basil dressing
- Salad of pan roasted squash with toasted pine kernels, pumpkin seeds,
- garlic croutons and shavings of parmesan

Main Courses

- Shank of lamb on a bed of garlic mashed potato with a redcurrant and
- rosemary jus
- Herb crusted rack of lamb served on a black olive and garlic mash with a
- tian of ratatouille and a red wine jus
- Roast Guinea fowl on a bed of cabbage and smoked bacon with a red wine jus
- Pot roasted poussin served with a sweet potato puree and a rich tarragon sauce
- Individual beef Wellington with fondant potato, roasted shallots, a selection of
- baby vegetables and an oxtail jus
- Aged sirloin of Scottish beef, served with braised red cabbage, dauphinoise
- potatoes, sautéed wild mushrooms and a rich jus
- Grilled halibut steak set on a bed of spinach with an orange beurre blanc
- Fillet of grey mullet set on roasted vegetables with a tomato and basil coulis
- A risotto cake of roasted squash flavoured with curry leaf and spices served
- with onion bahjees, tomato pickle and a ginger sauce
- Red onion tart tatin served on a potato rösti with a chou croûte of vegetables
- and a rich red wine sauce

Desserts

- Choux pastry swan filled with a chocolate mousse and served with baileys cream
- Brandy snap basket filled with fresh strawberries and Chantilly cream
- French apple tart with crème fraîche
- Elderflower and lemon syllabub
- Panna cotta with fruits of the forest
- English Cheese board

- Coffee, tea and infusions
- Selection of petit four