Wedding Menus

 SUMMERHILL HOUSE HOTEL WEDDING  MENUS:

Choose a 5 course set menu or a 4 course with a choice on main course.

 

Starters

Smoked Salmon Roulade filled with a fresh Salmon Mousse

Warm Brie, Caramelised Onion Tartlet

Warm Salad of Shredded Duck Confit, Mango & Pineapple Salsa.

Smoked Chicken, Chorizo with a Chestnut Salad

Prawn Cocktail, Cucumber, Baby Gem Lettuce

Homemade Ham Hock Terrine with a drizzle of Wholegrain Honey and Mustard Sauce on a bed of Lettuce leaves

Tian of Melon wrapped in Parma Ham with a fresh fruit coulis

Grilled Goats Cheese Crostini with toasted Walnuts and Pear salad

Creamy Chicken and Spring Onion Vol au Vent

Prosciutto, Vine Tomato, Basil & Mozzarella Stack with Basil Pesto

Summerhill Caesar Salad with Char Grilled Chicken & Crispy Pancetta

Bruschetta with Sundried Cherry Tomato, Black Olives, Feta Cheese & Herb Pesto

Rustic Smoked Fish Cake with a lemon and Dill Aioli on a bed of Lambs lettuce leaves

 

Soups / Sorbets

Lightly Creamed Cauliflower Soup with Aromatic Spices

Cream of Carrot & Orange Soup with Coriander

Butternut Squash with Crème Fraiche

Wild Forest Mushroom Soup

Creamy Baby Leek and Potato Soup

Sweet Potato and Spiced Parsnip with Sour Cream

Plum Tomato and Basil Soup

Seasonal Vegetable Soup with Fine Herbs and Crème Fraiche

 

Green Apple Sorbet

Champagne and Lemon Citrus Sorbet

Lime and Coconut Sorbet

Passionfruit and Mango Sorbet

 

Mains

Roast Rib of Prime Irish Beef Yorkshire Pudding served with a Red Wine Jus and creamy Horseradish Sauce

Traditional Roast Turkey Crown, Slow Baked Irish Ham, Savoury Stuffing, Cranberry Sauce & Homemade Turkey Gravy

Roulade of Chicken, Spinach Mousse served on a Fondant Potato, Roast Almond Jus

Slow Roasted Pork Tenderloin with Caramelized Apple Compote & Grain Mustard Sauce

 

Pan Seared Hake Fillet on a bed of Mediterranean Tomato Ragout and White Wine reduction

Fillet of Seabass, roasted Asparagus served with a Shallot Buerre Blanc

Baked Irish Salmon Fillet with Carrot & Potato Rosti & Lemon Caper Butter

 

Seared Barbary Duck Breast Pak Choi & Orange & Chilli Sauce

Slow Roasted Lamb Leg served with a Minted Potato Cake, Wild Mushroom and Tarragon (seasonal)

 

8oz Irish Fillet Beef Steak with Crispy Shallots & Pink Peppercorn Jus (€5 Supplement)

Roast Monkfish wrapped in Parma Ham with Asparagus & Champagne Sauce (€5 Supplement)

Roasted Wicklow Rack of Spring Lamb with fresh Rosemary on a bed of Colcannon with Rich Lamb Jus & Mint Sauce (Seasonal, €5 Supplement)

 

Vegetarian Options

Vegetarian Cannelloni with Rich Tomato Sauce

Goats Cheese Tartlet with Roasted Mediterranean Vegetables

Roasted Butternut Squash & Spinach Risotto with Parmesan Cheese

Vegan Bean Curry with Jasmine Rice & Naan Bread

Sage Gnocchi with Spring Onions, Roasted Red Peppers & Feta Cheese

 

 Vegetables (Choose Two)                                                             Potatoes (Choose two)

*Roast Seasonal Root Vegetables                                             * Creamed

*Puree of Carrot & Parsnip with Nutmeg                                * Baby Boiled with Mint

*Glazed Baton Carrots                                                                   * Roast

*French Beans with Shallots                                                        * Dauphinoise

*Cauliflower with Cheese Sauce

*Steamed Broccoli with Garlic Butter

*Garden Peas with Mint & Bacon Lardons

 

 

Desserts

Lemon Cream Choux Bun, Hot brandy Chocolate Sauce

Creamy Strawberry Mousse on a bed of Ginger Crumb

Banana and Caramel Tart, Fresh Cream

Homemade Hazelnut Parfait with Butterscotch Toffee Sauce

Summerhill Eton Mess

Lemon Citrus flavoured Cheesecake

Chocolate Mocha Tart served withFfresh Raspberries and Cream

Warm Berry Crumble with Crème Anglaise

Creamy Baileys Mousse in a rich Dark Chocolate Cup with Berry Compote

Crème Brule Shortbread Biscuits & Raspberries

Sticky Toffee Pudding with Irish Whiskey Cream & Honeycomb Ice Cream

Creamy Baileys Mousse in a Rich Dark Chocolate Cup with Raspberry Coulis

Tangy Citrus Lemon Tart with fresh cream

 

Tea/Coffee and Petit Fours