Sample Menus

We offer an extensive range of food and beverage solutions in locations across the campus for a variety of events. These are available for both internal and external customers. We can provide any level of catering from a coffee break at a conference to a gala dinner dance in the Whitla Hall for 300 guests. Please see Internal Hospitality Menu 2013 for information regarding internal orders.

Buffet Menus
Dinner Menus
Finger Foods
Wine List

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

 

2013 Banqueting Menu                        

Please click on the link above to view our sample dinner menus

 

 

Finger Food / Working Lunch Menu

 

Selection A

  • Hot and spicy prawns, sour cream dip
  • Battered scampi, tartar dip
  • Honey, mint and rosemary, pork or lamb cocktail sausages
  • Cocktail sausage rolls
  • Southern fried chicken goujons, jalapeno relish
  • Chicken pakora goujons, Balti dip
  • Mini Indian selection
  • Mini tomato, cheese and pesto pizza
  • Mini vegetarian quiche
  • Thai mini spring roll

 

Selection B 

  • Skewered tempura prawns, sweet chilli dip
  • Crispy prawn purses, oyster sauce dip
  • Red Thai chicken skewers, mango and lime dip
  • Chicken tikka skewers, tikka yoghurt dip
  • Chicken satay, coconut satay dip
  • Mini savoury brioche selection
  • Mediterranean selection bruschetta
  • Vegetable dim sums, Szechuan dip

 

Selection C

  • Beer battered cod goujons, horseradish dip
  • Smoked salmon on Guinness wheaten, horseradish cream
  • Mini toast with duck foie gras mousse, wild cranberry chutney
  • Smoked chicken on focaccia, wild cranberry chutney
  • Mediterranean selection bruschetta
  • Mini blini selection

Options:

  1. An assortment of sandwiches and your choice of three items from Selection A
  2. Choose five  items from Selections A and B
  3. Choose eight items from Selections A, B and C

 

NOTE:  Sandwiches are not included in Options B and C.

Drinks may be ordered through Hospitality Services when you book your catering.

Tea and Coffee costs £1.50 per person. For the cost of other refreshments please call us 028 9097 3555/3898

 
House Wines    
White Farnese Pinot Grigio Italy
Red Farnese Montepulciano Italy
     
White Wines Santa Alicia Reserve Chardonnay Chile
  Fairhill Cliffs Sauvignon Blanc New Zealand
  Dom. Du Ch. D'Eau Organic Viognier France
  Ned Sauvignon Blanc New Zealand
  Poggiobello Fruliano Italy
  Ampelomeryx France
     
Red Wines Isla Grande Cabernet Chile
  Crane Lake Pinot Noir USA
  Isla Grande Reserve Carmenere Chile
  Chateau Puybarbe France
  Crios Malbec Argentina
  Woodstock Shiraz Cabernet Australia
  Rincon de Navas Reserva Rioja Spain
     
Champagne & Sparkling Wine Duval Leroy Brut N.V France
  Borgo Magredo Prosecco Italy
  Villa Jolando Rose Spain

               

We carry only a small cellar of wines; however we are happy to source fine wines to complement any occasion.