BUFFET LUNCH AND DINNER

It comprises of two choices of any dishes plus a vegetarian option, a selection of three salads, bread, rice or potatoes. 

The full buffet includes a selection of three desserts, tea and coffee. 

(Parties of less than 30 will have one main course choice and a vegetarian option, plus one dessert).  

Beef

Our beef is supplied by Crossgar Meats in County Down.  Only beef reared on the island of Ireland is used and full traceability is available.

Beef, red onion and peppers in a Bourbon sauce

Cumberland pie

 Beef, wild mushroom and shallot in a green peppercorn cream sauce

 Chilli beef penne pasta bake with a Mexican mix cheese

 Steak, stout and smoked bacon with a parsnip, spring onion and Cashel Blue rosti

 Chicken

Chicken broccoli and leek bake with an oatmeal, herb and Dubliner cheese crumble crust

Chicken balti with green bean and roast peppers

Fillet of chicken with baby corn and water chestnut in a Szechwan sauce

Chicken, chorizo and red onion in a tomato and basil sauce

Chicken in a roast yellow pepper, corn and cumin cream sauce

Fish

Luxury cod and chorizo fishcakes with tempura battered prawns and homemade tartar sauce

Darne of salmon with a pancetta and pea fricassee

Seafood cannelloni, fennel chervil and white wine sauce and a celeriac and horseradish crust

Seafood and artichoke baked in an asparagus and crème fraîche cream sauce with a colcannon top

Scampi, sea salted chunky chips & tartar sauce

Lamb

Slow cooked Irish lamb casserole

Lamb rogan josh with naan bread

Braised lamb in a puy lentil and chick pea cassoulet with a yoghurt mint dip

Lamb braised in a red wine, rosemary and red currant jus with spiced red cabbage

Pork

Pork in a lemon pancetta sauce

Pork and pineapple in a Jamaican jerk sauce

Braised pork in a sweet barbeque sauce

Pork and apple in a sage and Calvados sauce

Pork in an orange mustard cider sauce

Cold dishes

Cold cut julienne of beef, tapenade vinaigrette with roast peppers, gherkins and shallots

Honey roast ham with homemade piccalilli

Mango, coriander coronation chicken served in baby gem leaf

Baked salmon, courgette tapenade and semi sundried crust

Sliced smoked turkey with a fig chutney

Accompaniments

Pea and mustard mash

Chunky chips

Sweet potato mash

Traditional champ

Salsa verde baby potatoes

Red onion lyonnaisse potatoes

Savoury rice

Herb butter baby potatoes