The following is a breakdown of the main courses you can choose from and their respective price. Should you have alternative menu options in mind feel free to discuss them with us as our chef would be delighted to assist you in the development of your personal wedding menu. Extensive ranges of vegetarian dishes are also available on request. Please be assured that our team are on hand to assist you in every aspect of planning and delivering the most special wedding day for you!

APPETIZERS/STARTERS
        
Egg Mamosa
A light egg salad masked in a duo of Mayonnaise Sauces,
Garnished with Seasonal Greens

Chilled Assiette of Honeydew Melon
Garnished with Fresh Fruit and a mixed Berry Compote

Succulent Pieces of Chicken & Mushroom
Served with a White Wine Cream Sauce in a Puff Pastry shell

Chicken Liver & Smoked Bacon Terrine
Accompanied with  Redcurrant Jus

Assiette of Exotic Fruit Plate    
Served  with Strawberry Compote

Caesar Salad 
Cos Lettuce Leaves, Crispy Croutons, and Parmesan Shavings

Thimble of Crab & Prawn  
Accompanied with light mayonnaise,
Organic Leaves & Lemon and Tarragon Dressing

Salad of Smoked Salmon 
With dressed Seasonal Leaves, Capers, Onion, Citrus
and Tomato Dressing with a Homemade Brown Scone

Fresh Darne of Atlantic Salmon
Coated with a duet of Mayonnaise

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WEDDING MENU – YOUR MAIN COURSE CHOICES

Oven Roast Chicken Breast
Served with Wild Mushroom Potato Stuffing

Traditional Roast Stuffed Turkey & Baked Ham
Served with Herb Stuffing and Red Wine Jus

Roast Irish Sirloin of Beef
Served with Shiraz & Berry Jus & Creamed Horseradish

Poached Organic Salmon
Served with Chardonnay & Chive Cream

Baked Fillet of Cod
On a bed of Tomato & Shallots

Roast Leg of Mayo Lamb
Accompanied with Garlic & Red Wine Jus

Roast Crispy Farm-reared Duckling
On a bed of Nut Stuffing Served with Apple or Orange Sauce

Herb Crusted Rack of Rosemary Scented Lamb
Served with  Garlic and Mint Jus

Roast Monkfish Tail
Accompanied with Saffron & Chive Aioli

Pan Seared Fillet of Beef
Served with Red Onion Confit & Thyme Jus

All Main Courses served with Fresh Garden Vegetables & Potatoes

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SOUPS

Creamed Seasonal Vegetable Soup & Herb Croutons

Baby Carrot & Wild Coriander Soup with Crème Freche

Cream of Broccoli Soup, drizzled with Parsley Cream

Roast Plum Tomato Soup & Basil Cream

Celery & Cashel Blue Cheese Soup

Cream of Potato & Leek

Consommé Julienne

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SORBETS

Champagne Sorbet

Lime & Lemon Sorbet

Orange & Thyme Sorbet

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DESSERTS

Profiterole Glace, Duo of Warm Chocolate Sauce & Mint Ice-Cream

Deep Dish Apple & Cinnamon Pie with Vanilla Pod Ice Cream

Pavlova Served with Exotic Fruits

Downhill House Hotel Sherry Trifle

Baked Alaska with Berry Compote

Bailey’s Parfait set on a Sable Biscuit, & Fudge Sauce

Fresh Strawberries and Cream in a Tuile Basket with Ice Cream

Caramelized Lemon Tart

Downhill House Sweet Sensations 

Homemade Petit Fours